How To make Potato Tatin with Brie and Prosciutto
4 tb Butter
4 Shallots; chopped fine
1/2 c White wine
1/2 c Cream
3 lb Potatoes; peeled/sliced thin
5 Cl Garlic; halved
Bouquet garni: rosemary, thy pn Nutmeg Salt and freshly ground pepp 6 sl Prosciutto; paper thin
1/2 lb Wisconsin brie; sliced
6 3-inch discs of puff pastry
Recipe by: Philippe Schmit, Park Bistro, New York City Preparation Time: 0:35 Heat butter and saute shallots. Add wine and reduce by half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5 minutes and remove from heat. Place several potato slices into bottom of 6 3- inch molds* in circular petal formation. Add layers of prosciutto, Brie and remaining potatoes. Top with pastry. Bake for 20-25 minutes at 450- degrees until potatoes are done and pastry is dark gold. Turn tatin out onto plate and garnish as desired.
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Sweet Potato and Fig Tart Recipe
This recipe is made with COMTE, a nutty, rich French cheese. Its a mature, yet highly palatable cheese and works wonderfully in this tart with soft sweet potato and delicate figs. Its the perfect summery picnic dish
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xFor the pastry
150g white spelt flour, plus extra for dusting
1/2 teaspoon fine sea salt
75g organic unsalted butter, plus extra for greasing
30g walnuts, bashed to a fine crumb
For the filling
4 large eggs
100ml milk
150g creme fraiche
1 teaspoon dijon mustard
2 small sweet potato (approx 300-400g weight)
3 small, ripe figs
100g comte cheese
4-5 sprigs fresh thyme
3/4 tsp sea salt and freshly ground black pepper
For the pastry
Place the walnuts and half the flour in a food processor and blitz until fine. Add the processed mixture to a bowl with the flour and salt. Rub in the butter until you achieve a breadcrumb texture. Add enough cold water to make the mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface and line a 22cm/8½inch well-buttered quiche dish. Place the pastry gently into the dish and chill in the freezer for a further 10 minutes whilst you preheat the oven to 180 degrees/Gas 4.
Remove the pastry case from the freezer and line the base of the pastry with baking parchment and then fill it with baking beans. Place the quiche in the dish on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
For the Filling
Meanwhile, peel and chop the sweet potato into 1-inch sized cubes. Place in a baking tray and toss with olive oil, half the thyme and a pinch of salt. Place the tray in the oven to cook for 15-20 minutes, or until the sweet potatoes are cooked through. You can do this whilst the pastry is in the oven.
Once the base of the quiche is cooked, place the sweet potato cubes and cheese in the bottom. Whisk together the creme fraiche, milk, eggs and mustard. Season generously with a couple of pinches of sea salt and a good grinding of black pepper. Pour the egg mixture over the top. Slice the figs into quarters and place on top of the quiche. Scatter over the remaining thyme leaves and return the quiche back to the oven.
Cook for 30-35 minutes, or until the filling is just set.
Leave to cool slightly, for 10 minutes. before serving,
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