INGREDIENTS:

2 to 2-1/2 pounds baking potatoes, peeled if desired
1 tablespoon olive oil
1-1/2 teaspoons fresh rosemary, minced
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 tablespoons butter, melted
1 teaspoon minced garlic

TO PREPARE:

Slice potatoes very thin and place in a large bowl of ice water.  Set aside.

Coat the inside of a cast-iron skillet or springform pan with olive oil.  Arrange 1/4 of the potato slices, overlapping, to fill bottom of pan.  Sprinkle with 1/2 teaspoon rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons butter.  Repeat layers with remaining ingredients, topping the last layer with minced garlic.

Bake in a 450-degree oven for 45 minutes.  Loosen sides of tart with a knife and invert onto a platter.  Cut into wedges for serving.

SERVES:  4 - 6