Mala Potato Tart

1. Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper. 2. Thinly slice the potatoes with a sharp knife or mandoline. Soak the sliced potatoes in cold water for 30 minutes, then strain and pat dry. In a large bowl, toss to combine potatoes, olive oil, sichuan peppercorns, chili flakes, cumin, salt, and white pepper. In a small bowl, mix to combine creme fraiche and chili oil. 3. On a lightly floured surface, roll out the pie dough into a 14” round. Spread the creme fraiche evenly over the dough, leaving a 1” border. Crimp the edge of the dough over to create a lip. Arrange the potato slices in concentric circles. 4. Bake in the oven until the crust is golden brown and the potatoes are crispy. Allow the tart to cool for a few minutes then garnish with chives and serve.