Petatou De Chevre Frais (Potato Tart With Goat Cheese)
Published April 28, 1990
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
1 ½ pounds new potatoes (preferably Yukon Gold)
1 cup heavy cream
1 egg yolk, beaten
⅓ cup balsamic vinegar
1 bunch fresh basil, chopped
1 bunch fresh thyme, chopped
1 bunch fresh tarragon, chopped
1 bunch Italian parsley, chopped
3 shallots, chopped
1 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
1 10-ounce log goat cheese, cut in 6 even slices, preferably Coach Farm
½ pound mesclun salad greens
Nutritional analysis per serving
34 grams carbs; 91 milligrams cholesterol; 737 calories; 33 grams monosaturated fat; 5 grams polyunsaturated fat; 21 grams saturated fat; 62 grams fat; 5 grams fiber; 807 milligrams sodium; 16 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a pot and cover with cold, salted water. Cook until the potatoes are tender. Drain, peel and slice into ½-inch rounds.
- Step 2
Whip the cream until it forms soft peaks, then gently fold in the egg yolk. Set aside.
- Step 3
In a bowl, whisk together the vinegar with half the herbs and shallots. Slowly whisk in the oil. Set aside.
- Step 4
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.
- Step 5
Preheat the oven to 300 degrees.
- Step 6
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.
Private Notes
Comments
I want to try this but am having a difficult time understanding the directions. The last step, "remove the rings from the potatoes " does not make sense to me. Instead, should it say, "remove the potato and cheese rings and place in oven"? Or should there be any 'removing' at all? Do you put them on a new baking sheet or just put the sheet they are already on in the oven?
The 'rings' mentioned are metal pastry or cooking rings that you can buy in stores. An example -https://www.google.com/search?client=safari&rls=en&q=small+metal...