from The Village TeaRoom Restaurant and Bake Shop, New Paltz
This delicious tart is dense with potatoes cooked in cream and herbs & redolent of Toussaint cheese. This was inspired by an après ski tart from the Savoyard region of France. Perfect for an après climb in the Gunks! Toussaint Cheese is a raw milk cheese from Sproutcreek Farm in Poughkeepsie. Ronnybrook Farm Dairy & Evans Farmhouse Creamery sell the excellent thick yellow cream & milk that gives this tart a wonderful old world flavour.
Pate Brisée for One 8” x 1 ½” springform pans
Filling
1.25 lbs Yukon Gold Potatoes
10 Fl Oz Whole Milk (Non-Homogenized, No Ultra Pasteurized)
8 Fl Oz Heavy Cream (No Ultra Pasteurized)
2 sprigs Thyme
2 Cloves Garlic, peeled & lightly crushed
Salt
Pepper
½ Oz Butter
1 Medium Onion cut into ½” dice
1 Organic Egg
¼ teaspoon Nutmeg
8 Oz Toussaint Cheese, crust removed & cut into ¼” thick slices.
This delicious tart is dense with potatoes cooked in cream and herbs & redolent of Toussaint cheese. This was inspired by an après ski tart from the Savoyard region of France. Perfect for an après climb in the Gunks! Toussaint Cheese is a raw milk cheese from Sproutcreek Farm in Poughkeepsie. Ronnybrook Farm Dairy & Evans Farmhouse Creamery sell the excellent thick yellow cream & milk that gives this tart a wonderful old world flavour.
Pate Brisée for One 8” x 1 ½” springform pans
Filling
1.25 lbs Yukon Gold Potatoes
10 Fl Oz Whole Milk (Non-Homogenized, No Ultra Pasteurized)
8 Fl Oz Heavy Cream (No Ultra Pasteurized)
2 sprigs Thyme
2 Cloves Garlic, peeled & lightly crushed
Salt
Pepper
½ Oz Butter
1 Medium Onion cut into ½” dice
1 Organic Egg
¼ teaspoon Nutmeg
8 Oz Toussaint Cheese, crust removed & cut into ¼” thick slices.
Preheat oven to 350º F.
1) Line springform pan with refrigerated Pate Brisée & chill a further 30 minutes. Bake blind until cooked but not browned.
2) Combine potatoes with 8 oz. milk, cream, 1 sprig thyme & garlic clove. Season with salt & pepper & bring to a boil. Lower heat & simmer for 25-30 minutes or until potatoes are tender. Discard thyme & garlic and let potatoes cool in the liquid.
3)Warm the butter in a pan over medium to low heat & add the onions, remaining thyme garlic & salt & pepper until the onions are translucent & tender, about 18-20 minutes.
(Add a little water if pan gets too dry)
Remove from heat, discard thyme & garlic & set aside to cool.
(Add a little water if pan gets too dry)
Remove from heat, discard thyme & garlic & set aside to cool.
4) Drain the potatoes, straining the milk & cream into a liquid measure. Add enough extra milk to equal 10 oz. if necessary.
5) In a bowl whisk together egg & a pinch of nutmeg & then add the milk & cream mixture. Season with salt & pepper & whisk to combine.
5) In a bowl whisk together egg & a pinch of nutmeg & then add the milk & cream mixture. Season with salt & pepper & whisk to combine.
6) Scatter ½ the onions, half the potatoes & ½ the Toussaint in blind baked tart shell. Then add onions & potatoes. Top with remaining cheese. Pour the milk/cream mixture over the filling & cover with foil. Make sure foil is tented and not touching the surface of the tart.
7) Bake for about 45 minutes, remove foil and bake a further 15 minutes. Let cool for 30 -60 minutes before serving.
Agnes Devereux, owner-chef
