Petatou De Chevre Frais Potato Tart With Goat Cheese Recipes

Steps:

• Place the potatoes in a pot and cover with cold, salted water. Cook until the potatoes are tender. Drain, peel and slice into 1/2-inch rounds.
• Whip the cream until it forms soft peaks, then gently fold in the egg yolk. Set aside.
• In a bowl, whisk together the vinegar with half the herbs and shallots. Slowly whisk in the oil. Set aside.
• Season the potatoes with salt and pepper to taste. Toss with the remaining herbs, the shallots and all but 2 tablespoons of the vinaigrette. Place the potatoes in the bottom of 6 small metal pastry rings set on a cookie sheet. Place a slice of cheese on top of each, pressing the cheese with a spoon to the edge of the ring. Refrigerate for half an hour.
• Preheat the oven to 300 degrees.
• Remove the rings from the potatoes. Place the potato-cheese rounds in the oven for 7 minutes. Spread 1 tablespoon of cream on top of each and glaze briefly under the broiler. With a spatula, carefully transfer to 6 small plates. Garnish with mesclun and drizzle the remaining vinaigrette over all.

Steps:

• Place the potatoes in lightly salted cold water to cover. Boil until their centers can be pierced easily with a knife, about 12 to 15 minutes. Drain the potatoes.
• In a medium-sized saucepan, scald the milk and cream. Add the butter and continue cooking until the butter melts.
• Place a ricer over a large saute pan and push the potatoes through the ricer.
• Place the pan with the potatoes over medium heat and, stirring with a wooden spoon, gradually pour in the scalded milk. Mix until the potatoes are smooth and creamy.
• Fold in the herbs and seasonings.
• Serve on warm places and sprinkle with Roquefort cheese.

Steps:

• In a small bowl whisk together all vinaigrette ingredients except oil with salt and pepper to taste. Whisk in oil in a stream until emulsified.
• In a 3-quart saucepan cover potatoes with 2 inches water and simmer until just tender, 10 to 12 minutes. Drain potatoes in a colander and cool. Cut potatoes into 1/4-inch-thick slices and in a bowl toss gently with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 tablespoons vinaigrette until combined well.
• Arrange pastry rings on a baking sheet. Divide potato salad among rings, layering potato slices to 1/2 inch below tops of rings, and top with goat cheese pieces, spreading cheese evenly to cover potato salad completely. Potato goat-cheese rounds may be prepared up to this point 1 day ahead and chilled, covered. Bring rounds to room temperature before proceeding.
• Preheat broiler.
• In a small saucepan simmer cream with basil leaf until reduced by about half. Whisk in yolk and salt and pepper to taste and remove pan from heat.
• Carefully remove rings from rounds and spread about 1 tablespoon cream mixture evenly over top of each round. Broil rounds on baking sheet 6 inches from heat until tops are golden.
• Toss mesclun with chervil and remaining vinaigrette and divide among 6 salad plates. Transfer warm rounds to plates with a spatula and garnish with thyme sprigs and remaining 1/4 cup olives.

Steps:

• Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Place puff pastry on a parchment-lined baking sheet. Using a paring knife, lightly score a border around the perimeter of the puff pastry, about a 1/2 inch away from the edges. Using a fork, prick the pastry every few inches inside the border to prevent puffing, then bake on top rack until puffy and lightly golden, about 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, fit a large pot with a steamer basket. Add enough water to come just below the steamer basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes can be pierced with the tip of a knife, but are still firm, about 20 minutes. Transfer steamer basket to a large bowl and allow to cool until you can handle the potatoes. Slice potatoes crosswise 1/4-inch thick and season with salt and pepper.
• While potatoes cook, blend ricotta, goat cheese, paprika and 1 teaspoon salt in a food processor until smooth. Working within the border, spread the cheese mixture evenly on the puff pastry. Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter.
• Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with fresh thyme leaves and serve.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
• Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
• Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Steps:

• In a small saute pan, heat the olive oil over medium-low heat, add the onion and cook slowly until it is translucent. Add the three cloves of minced garlic and continue cooking for one minute. Add the beans and cover the pan. Cook slowly for about 30 minutes, until the beans are soft. If the mixture dries, add a few tablespoons of water. Season with salt and pepper.
• Meanwhile, bring a large pot of water to a rolling boil. Add the spaghetti and boil for about two to three minutes if using fresh pasta or 10 to 12 minutes if using dried, until the spaghetti is al dente. (Depending on the brand of spaghetti, cooking times may vary.) Drain well.
• In a small bowl, combine the chopped olives with the finely chopped garlic. Set aside.
• In another small bowl, toss the diced tomatoes with the fresh lemon juice. Set aside.
• In a large saute pan, heat the butter until it is nut-colored. Add the cooked pasta and toss. Add the feta cheese and stir until slightly softened, about five to seven minutes.
• Transfer a portion of the pasta onto each plate. In a straight line down the center of the plate, top the spaghetti with one mound of the bean mixture, one of the tomato-lemon mixture and a pile of the olive-garlic mixture. Serve immediately.

Steps:

• Preheat the oven to 300 degrees.
• Peel and cut the potatoes into rectangular shapes, about 3 by 1 1/2 inches.
• Using a mandoline, a vegetable slicer or a sharp kitchen knife, slice each potato rectangle into 5 slices.
• Line a cookie sheet with parchment paper and brush the parchment with the melted butter. Spread out the potato slices on a cookie sheet. Butter another piece of parchment paper and place, buttered side down, on the potatoes. Cook in the oven until the potatoes are soft, about 10 to 15 minutes.
• Chop all the mushrooms. Heat 1 tablespoon of the butter in a saute pan and add the mushrooms. Cook over medium-low heat until they are soft. Add the finely chopped shallots and cook for 2 minutes more, or until the shallots are translucent.
• In a medium-sized saucepan, melt 2 tablespoons of butter. Add the diced celery, leeks, shallots and onion. Saute for about 5 minutes. Add the wine and, over high heat, reduce the liquid until it almost totally evaporates. Add 1 cup of water, the garlic, thyme and lemon juice and reduce it by a fourth. There should be 6 ounces of liquid. Strain through a sieve, pressing on the vegetables to release the juices. While the liquid is hot, pour it into a blender. Whir the liquid, adding 8 ounces of butter tablespoon by tablespoon. Season the sauce with salt and pepper to taste. Pour the broth back into the pan and stir in the chopped parsley and diced tomatoes.
• To serve, alternate slices of potato with mushrooms. Spoon the celery sauce over the potatoes and serve.