-
1
Preheat the oven to 400 degrees F.
-
2
Cut the potatoes crosswise into 1/8-inch thick slices and place them in a large bowl.
-
3
Heat the oil in a 10-inch nonstick ovenproof skillet over high heat.
-
4
When the oil is hot, add the rosemary and olives.
-
5
Cook for 10 seconds.
-
6
Immediately remove the skillet from the heat and pour the mixture over the potatoes.
-
7
Add the salt and pepper.
-
8
Gently stir with a spoon to evenly coat the potatoes.
-
9
In the same 10-inch nonstick skillet, starting in the center of the skillet, arrange about 1/3 of the potatoes slices in a single layer so they form concentric circles that slightly overlap.
-
10
Pick out about half the olives and sprinkle them and half of the lemon zest over the first layer of potatoes.
-
11
Create a second layer of overlapping potato slices.
-
12
Sprinkle the remaining olives and lemon zest over the second layer.
-
13
Then create a third layer of potatoes.
-
14
Finally, pour the oil from the bowl over the potatoes.
-
15
Put the pan over high heat and cook until the oil sizzles and bubbles, about 1 minute.
-
16
Place the pan in the oven and bake for 20 minutes, use a spatula to press down the top layer of potato slices.
-
17
Continue to bake until the tip of a knife slides easily through the potatoes, about 20 minutes more.
-
18
Remove the pan from the oven and pour off the excess oil.
-
19
Allow the tart to sit at room temperature for at least 10 minutes.
-
20
Run a spatula along the outer edge of the tart to release any potatoes stuck to the side of the skillet.
-
21
Place a dinner plate larger than the skillet on top of the skillet, with the serving side facing down.
-
22
Invert the skillet and plate to transfer the tart to the plate.
-
23
Cut the tart into wedges.
-
24
Serve warm.
