Potato GruyÈre Tartlets Recipes

POTATO-GRUYERE TARTLETS

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer for 5 minutes or until almost tender. Drain; rinse with cold water. Cut crosswise into thin slices.
• Preheat oven to 400 degrees. Unfold dough; place on a surface dusted with flour. Roll to a 10x9 inch rectangle. Cut into 20 (2 1/4 x 2 inch) rectangles. Score each rectangle about 1/8 inch from the edge. Prick dough liberally with a fork. Arrange on a baking sheet lined with parchment paper; chill 10 minutes.
• Arrange 2 potato slices onto each dough piece, and sprinkle with salt. Combine cheese and rosemary. Sprinkle about 3/4 teaspoons mixture over each tartlet. Bake at 400 degrees for 15 minutes or until golden brown.

CRISPY POTATO, ARTICHOKE, LEEK, AND GRUYèRE TART

Steps:

• Prepare a medium-hot fire (425°F) in a wood-fired oven or cooker.
• Cut the leeks crosswise into half rings and rinse well. Heat 3 tablespoons of the olive oil in a terra-cotta baker, in the oven or cooker, and cook the leeks until translucent, about 7 minutes. Transfer to a bowl and set aside.
• Remove the outer artichoke leaves, then thinly slice the artichokes lengthwise. Add the lemon juice to a bowl of ice water and place the artichoke slices in the water. Drain and pat dry the artichokes dry with paper towels. In the same clay baker, sauté the sliced artichokes in the olive oil left over from the leaks over medium-high heat in the oven or cooker until lightly browned, about 5 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the thyme and salt and pepper to taste and cook for 3 minutes, or until the moisture is removed. Remove from the heat and set aside.
• Toss the potato slices in the remaining olive oil in a bowl and lightly salt. Reserve 5 slices for the top of the tart.
• Heat a 10-inch slope-sided skillet or clay baker on the stove top over medium-high heat and brush with olive oil. Remove from the heat and line the vessel with slices of potatoes, overlapping the slices to cover the bottom and sides of the pan. Lightly pepper. Place in the oven or cooker and bake until golden, about 15 minutes. Remove from the oven.
• Combine the eggs and ricotta in a bowl and beat until blended. Add the milk, cayenne, lemon zest, chives, and salt to taste. Fill the potato crust with half of the Gruyère, then the leeks. Top with the artichokes, add the ricotta mixture, and top with the remaining Gruyère and a sprinkling of pine nuts.
• Place the reserved potato slices on top. Return to the oven and bake for 25 minutes, or until lightly browned. Remove from the oven and let cool for 15 minutes. Cut into wedges and serve.

POTATO AND GRUYERE TARTLETS

Steps:

• Preheat oven to 400 degrees.
• In a bowl, stir together the oil, rosemary, ½ tsp salt, and 1/8 tsp pepper.
• Add the potato and onion slices and toss to coat.
• Lay the pastry squares on a baking sheet.
• Using a sharp knife, cut a ½ inch border along the edge of the pastry, being careful not to cut more than halfway through.
• Inside the border, prick the pastry all over with a fork.
• Sprinkle 2 Tbsp of the cheese inside the border of each tartlet.
• Divide the filling among the tartlets.
• Sprinkle the remaining cheese over the filling.
• Bake until the edges are puffed and brown and the cheese is golden, about 20 minutes.
• Let the tartlets stand for 10 minutes.
• Serve warm or at room temperature.