Goat Cheese And Thyme Potato Cake Recipes

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GOAT CHEESE AND THYME POTATO CAKE



Goat Cheese and Thyme Potato Cake image

Yield Serves 6 generously

Number Of Ingredients 6

1 1/2 pounds small red potatoes
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sour cream
4 ounces goat cheese (preferably aged; about 1/2 cup), grated if aged or forced through a grater if soft
2 large eggs
1 teaspoon fresh thyme leaves

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.

GOAT CHEESE POTATO CAKES WITH CHIVES



Goat Cheese Potato Cakes with Chives image

Categories     Potato     Side     Quick & Easy     Goat Cheese     Fall     Chive     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 potato cakes

Number Of Ingredients 7

two 1/2-pound russet (baking) potatoes
6 large shallots, sliced (about 1 cup)
2 garlic cloves, sliced
1 cup fine dry bread crumbs
a 3 1/2-ounce log of soft mild goat cheese such as Montrachet, at room temperature
1/4 cup minced fresh chives or scallion greens
1/2 stick (1/4 cup) unsalted butter

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
  • In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

POTATO TART WITH GOAT CHEESE AND THYME



Potato Tart With Goat Cheese and Thyme image

Store-bought puff pastry is the true workhorse in this elegant recipe, which involves three basic components: puff pastry, cheese and potatoes. When cooking with limited ingredients, quality is key, so use puff pastry made with real butter if you can get it - the flavor is better and the puff is, simply put, puffier. The dough is formed by a process called "lamination" in which alternating layers of butter and dough are folded together. As it bakes, the butter creates steam between the layers, providing the puff. Be sure to use the tines of a fork to "dock" the dough before baking; this creates little chutes for steam to escape instead of getting trapped and forming unsightly bubbles. Master the puff pastry part and this tart is easy and versatile: Play around with various spices and top with any fresh herbs you have on hand.

Provided by Sue Li

Categories     dinner, easy, pies and tarts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

All-purpose flour, for dusting
1 (14-ounce) package frozen puff pastry, thawed
1 pound baby potatoes, preferably in different colors
8 ounces fresh ricotta
1 (4-ounce) log firm goat cheese
2 teaspoons smoked paprika
Kosher salt and black pepper
1 tablespoon unsalted butter, melted
1 teaspoon fresh thyme leaves

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.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 27 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 353 milligrams, Sugar 1 gram, TransFat 0 grams

GOAT CHEESE POTATO CAKES



Goat Cheese Potato Cakes image

Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak with Reduced Port Sauce, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF".

Provided by keeney

Categories     Potato

Time 50m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 8

6 medium yukon gold potatoes
3 tablespoons chopped parsley
3 tablespoons sliced green onions
2 (113 g) logs fresh soft fresh goat cheese, crumbled
2 tablespoons olive oil
salt and pepper
1/4 cup flour
2 tablespoons olive oil

Steps:

  • To prepare potato cakes, preheat oven to 375.
  • Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
  • Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
  • When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
  • Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
  • Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
  • Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.

GOAT CHEESE, POTATO AND ONION TART



Goat Cheese, Potato and Onion Tart image

Goat cheese is a fave of my hubbies, and this tart is perfect for lunch with friends. From Delicious magazine, who sugessts you serve it with fresh rocket (arugula) leaves.

Provided by Ppaperdoll

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

250 g shortcrust pastry, fresh of frozen
25 g butter
1 tablespoon olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
2 tablespoons fresh thyme leaves
140 g goat's cheese, broken into pieces
3 eggs
200 g creme fraiche

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.

A CAKE OF POTATO AND GOAT CHEESE



A Cake of Potato and Goat Cheese image

Goat cheese-sharp, chalky, a little salty-makes a sound addition to the blandness of a potato cake. The fun is coming across a lump of melting, edgy cheese in among the quietness of the potato. This is what I eat while picking eagle style at the carcass of a roast chicken or wallowing in the luxury of some slices of smoked salmon. It also goes very well with a humble smoked mackerel.

Yield enough for 2

Number Of Ingredients 6

cooked potato - 14 ounces (400g)
goat cheese - 5 ounces (150g)
herbs (thyme, tarragon, parsley) - 4 tablespoons, chopped
all-purpose flour - a tablespoon
cornmeal (polenta) - 6 tablespoons
olive or peanut oil

Steps:

  • Mash the potatoes with a masher or a fork until they are a mixture of sizes from gravel to pebbles. Cut the goat cheese up into small pieces and fold it into the mash with the chopped herbs. Season generously with salt and black pepper, then stir in the flour.
  • Divide the mixture into fourths and pat each one into a rugged patty roughly 2 1/2 inches (6cm) in diameter. Empty the cornmeal onto a plate, then turn the patties in it.
  • Get a thin layer of oil hot in a shallow, nonstick pan. Lower the patties into the oil and, without moving them, cook for about four minutes, until golden and lightly crisp underneath. Turn them quickly and carefully with a spatula and cook the other side. Drain briefly on paper towels before serving.

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