1 1/4 c. flour
1/2 t. salt
1 t. sugar
4 oz. cold unsalted butter
1/4 c. ice water
Combine the flour, salt and sugar. Cut in the butter. Add ice water and gently press into a disc. Wrap the dough in plastic and refrigerate for at least one hour or up to two days.
Prepare potato mixture:
2 lb. baby potatoes, cut in half lengthwise
1 lb. spring onions or shallots peeled and cut in half lengthwise
About 5 sprigs of fresh thyme
1 t. salt 1/2 t. black pepper
1/2 c. extra virgin olive oil
In a sauce pot combine all ingredients. Cover and simmer on low for 45-50 minutes. Cool.
Roll the dough out into an 11 inch circle (about). Transfer the dough onto parchment or a silpat half sheet pan. Place the potato mixture on the dough.