Potato Tart With Goat Cheese And Thyme Recipes

GOAT'S CHEESE, POTATO & ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
• Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
• Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.

POTATO TART WITH MUSTARD GREENS AND LEMON THYME

Steps:

• Preheat the oven to 375°F. Line a 10-inch tart pan with the whole wheat phyllo dough. Leave a 1/2-inch overhang and trim any excess. Place the tart pan on a baking sheet. In a medium mixing bowl, toss the potato slices with the buttermilk and season with salt and pepper. In a large sauté pan, heat the canola oil over medium heat and add the onions. Cook the onions for 2 minutes over medium-high heat. Add the mustard greens to the pan and cook for 5 minutes or until they are wilted. Season with salt and pepper. Shingle half the potato slices on the bottom of the phyllo-lined tart pan. Sprinkle with half of the mustard greens. Repeat the process with the remaining potatoes and mustard greens. In a medium bowl, whisk the eggs, egg whites, and skim milk for 1 minute or until combined. Add the lemon thyme and season with salt and pepper. Pour the egg mixture over the potatoes. Drop teaspoons of the goat cheese around the tart. Bake the tart for 45 to 60 minutes or until it is just set and the potatoes are cooked. Remove from the oven and let sit for 15 minutes before cutting. Cut the tart into 6 pieces and place on a serving plate.

SHALLOT TARTE TATIN WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
• Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
• Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
• Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.

ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
• Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
• Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
• Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

GOAT CHEESE AND THYME POTATO CAKE

Steps:

• Generously oil or butter a 9-inch square baking pan and line with a 14- by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan. Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging.
• Preheat oven to 3750 F.
• Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes. Drain potatoes in a colander and cool 15 minutes.
• In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well. Add potatoes, tossing gently, and transfer mixture to baking pan. Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme. Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack. Potato cake may be made 2 days ahead and chilled, covered.
• Using parchment paper, lift potato cake from pan and transfer to a cutting board. Cut cake into squares, discarding parchment, and serve at room temperature.

PETATOU DE CHEVRE FRAIS (POTATO TART WITH GOAT CHEESE)

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.

POTATO, GOAT CHEESE AND CARAMELIZED ONION TATIN

Steps:

• To make the tatin, preheat oven to 350 degrees. Butter a 9-inch round gratin dish. Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat. Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes. Transfer to a bowl. Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat. Season with 1 teaspoon salt and pepper. Layer the potatoes in the prepared dish. Bake until tender, about 40 minutes. Set aside for 15 minutes.
• Top the potatoes with the goat cheese and then the onion mixture. Place the pastry on a work surface and press out the seams. Cut out a 9-inch circle and pierce it all over with a fork. Place the pastry over the cheese.
• Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat. Refrigerate the remaining 2 tablespoons butter. Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes. Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes. Add the broth and simmer until reduced to 3/4 cup, about 20 minutes.
• Increase oven heat to 400 degrees. Bake the tatin until the pastry is brown, about 25 minutes. Meanwhile, bring the sauce to a simmer. Cut the butter into small pieces. Remove the pan from the heat and gradually whisk in the butter pieces. Remove the thyme sprig.
• To serve, run a small knife around the edge of the tatin to loosen. Invert onto a plate and cut into 4 wedges. Place 1 wedge on each of 4 plates and spoon some of the sauce around each one. Serve immediately.

GOAT CHEESE, POTATO AND ONION TART

Steps:

• Heat oven to 190 degrees Celsius Roll out pastry to fit a deep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin and unravel over tart tin. press gently around sides of tin. Chill 30 minutes, then line with greaseproof papter and fill with baking beans. Bake blind 15 minutes. Remove paper and beans and return tin to oven 5 minutes until pastry is golden. Remove tin from oven and set aside. Reduce oven temperature to 180 degrees Celsius.
• Heat butter and oil in a large frying pan and add onions and potato. Cook gently 10-15 minutes, turning every so often until veg is golden and tender. Season to taste, then add garlic and thyme. Cook another 3 minutes. Tip filling into pastry case. Add goat's cheese and spread in an even layer.
• Whisk eggs and creme fraiche together. Season to taste and pour into pastry case. Bake 30-35 minutes until lightly golden brown. You may have to cover edges of pastry with foil half-way through to prevent pastry burning. Tart is done when center is just set. Serve warm.