Petatou De Chevre Frais Potato Tart With Goat Cheese Recipes
SALADE PETATOU (WARM GOAT CHEESE AND POTATO SALAD) RECIPE
A nice warm bistro is usually the best antidote to January, with flowers and Burgundy and black-and-white photos of Paris guaranteed to recalibrate the bleakest mood. But the one I wandered into on a particularly nasty night turned out to have an even more effective cure: cheese and potatoes.They were together in a first course called salade petatou, chunks of crumbly Yukon Gold potatoes in vinaigrette baked under a crown of fluffy goat cheese. Ordering it felt like a vote against all those seasonally insensitive salads with tomatoes and asparagus that are everywhere these days. And eating it was like being warmed through, almost from the soul out.Cheese and potatoes are just the ultimate winter ingredients. As irresistible as they each are alone and in any other season, as a team they have the power to cheer you up or calm you down. Both are soothing and easy to eat, not to mention rib-sticking in the best wintry way. The fact that almost any cheese is even better melted only adds to the appeal.All things starchy go with cheese, whether bread or tortillas, rice or pasta, but potatoes meld with it like no other carbohydrates. They're also sturdy enough to absorb all the rich creaminess you can throw at them. No place knows that better than Old Europe, which got the potato rather late in life from South America but has produced many classic cheese pairings.Probably the most famous are gratins, the prototype for American scalloped potatoes, which can be almost obscenely rich and hearty. But potatoes also get mixed up with cheese in pierogi, the Polish answer to ravioli and the ultimate example of the whole adding up to more than the parts, and in airy but oozy gnocchi, with Gorgonzola adding its blue bite.My wake-up salad made me think about how far both potatoes and cheese have come in this country since the first disk of warm chevre was laid on greens in California decades ago. Even the most unambitious supermarket now carries dozens of choices of cheeses beyond American that melt unctuously well over potatoes, whether Swiss Gruyere, French Camembert or even Mexican cheeses such as queso fresco.*Mix and matchAt the same time, the vegetable aisle has sprouted "new" varieties of potatoes. Nothing goes better with cheese than yellow-fleshed Yukon Golds, which not only taste almost like a dairy product but cook up to a nearly creamy consistency -- unless it's heirloom Carolas, with their buttery-tasting flesh, or tiny La Rattes, which roast up even crunchier with a coating of Parmigiano-Reggiano or Cheddar.I'm such a sucker for cheese and potatoes that I have been known to order -- and finish -- cheese fries as an entree. (Canadians would add gravy and call it poutine, and George W. Bush would call that an endorsement.) But in polite company I would always stick to more refined combinations. The most traditional are those gratins, with sliced potatoes layered with grated cheese, moistened with cream and baked until they're soft and creamy inside and crusty on top.Gruyere is the quintessential gratin cheese, especially in the gratin dauphinois dictated by Larousse, although Cheddar will work, or a buttery Brie variation, or even almost any blue cheese. My excessive side, though, likes a gratin modeled on pasta sauce with multiple cheeses: aged Gorgonzola for tang, Italian fontina for almost nutty-tasting creaminess and Parmigiano-Reggiano for roundness and perfect crustiness.No matter what the cheese, the best potatoes for a gratin are Yukon Golds or russets (aka Idahos). Waxy potatoes are specified in plenty of traditional French recipes, but their texture seems to repel the cheese rather than soak it in the way a fluffier, more crumbly type does.Aligot is less well known in this country than gratins but is one of the world's greatest match-ups of cheese and potatoes. Essentially garlicky mashed potatoes with cheese melted in, it originated in the Auvergne region of France, known for its ski slopes and hearty appetites. It seems like a peasant dish, but Michel Bras is almost as well known for his variation on it at his Michelin three-star restaurant as he is for his field-foraged herbs.I have only had aligot in American restaurants and seen it in Larousse, where the photo shows it pulling out like a sheet of rubber that could almost be cut with scissors. And I soon learned why it is so rare here.I found one recipe in Roy Andries de Groot's classic "Auberge of the Flowering Hearth" and crossed it with another from Steven Jenkins, whose 1986 "Cheese Primer" is still without rival. His formula was modeled on one from a Paris restaurant, Ambassade d'Auvergne, using bacon fat, which is traditional, but also creme fraiche, which is not. Otherwise, he and De Groot were on the same ingredients page: russet potatoes, garlic, butter and cheese. Lots of cheese.*Very creamy, very richThe right stuff is fresh curds from Cantal or Salers, which are not available here. Jenkins suggested crescenza or stracchino, both almost gooey Italian cheeses, to produce what he described as the perfect consistency: "homogenous, unctuous and runny without dripping." De Groot said the finished dish should be like "mixed spaghetti and noodles." I wound up with very, very creamy, very rich, very bacony mashed potatoes I wouldn't kick out of my kitchen but that might disappoint anyone with memories of cheese dripping from a spatula like sheets of wet paint.Another cheese-potato marriage from the mountains of Europe is much easier: raclette, a specialty in both the French and Swiss Alps. And if cheese is milk's great leap toward immortality, as someone once put it, raclette is cheese and potatoes' pole vault.A half wheel of cheese is melted, traditionally alongside a fireplace, and scraped off as it turns liquid to be served with boiled small potatoes, cornichons and pickled onions.I once had raclette at a Swiss tourism promotional party, and diners ate all the components in alternating mouthfuls or just dredged the potatoes through the cheese. Not only is the contrast between vegetable and dairy immensely satisfying, but you also understand why the potatoes are there: for easy eating now and digestion later.Not surprisingly, the perfect cheese for raclette is actually labeled Raclette. It comes in a round measuring 13 to 17 inches across but is most often sold in wedges meant for melting for small groups. You can rent or buy a machine to hold and scrape the cheese as it melts, or you can just follow Jenkins' primer: Melt 4-ounce slices on individual plates in a 425-degree oven until the cheese is runny, like pizza without the crust or fondue without the pot. Bread is almost as good as potatoes for dunking in it.*The simple approachJenkins has the best description for the flavor, "beefy," and the cheese needs nothing more once it melts. A glass of Fendant, a Swiss white wine, is traditional with raclette, but he recommends a Beaujolais such as Fleurie or Saint-Amour.The French have other direct ways to serve cheese with potatoes, though. Vacherin, when it is really, really ripe, can be dip and bowl for sliced potatoes: It gets so runny it is almost the consistency of cream when you slice off the top of a whole round of cheese and dunk the potato slices.But the easiest way to combine potatoes and cheese beyond that may be the bistro salad I came across. Petatou loosely translates as "timbale," which means it was just a layer of warm, well-dressed, crumbly potato chunks packed into a ring and topped with soft, creamy goat cheese. Extra vinaigrette and mounds of olives were arranged around it on the plate, to make each bite a little sharper and richer.Salade petatou is also sometimes made with a layer of sauteed shiitakes or toasted hazelnuts between the potatoes and cheese. Either of those can also be used as garnishes instead of olives. But the best presentation is just cheese and potatoes, warmed through.You'll almost wish for stormy weather. Almost.
Provided by Regina Schrambling
Categories VEGETARIAN, SALADS
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Oil 4 (4-inch) baking rings and arrange on an oiled baking sheet.
- Place the potatoes in a saucepan and add water to cover by 2 inches. Add about 1 teaspoon salt. Bring to a boil, reduce the heat and simmer until soft but not falling apart.
- While the potatoes cook, combine the vinegar, shallot, thyme and salt to taste in small bowl. Whisk until smooth, then whisk in the olive oil. Season with black pepper to taste. Set aside.
- Drain the potatoes well and let them stand until cool enough to handle, then peel and transfer to a mixing bowl. Cut them into rough chunks. Add half the reserved vinaigrette. Mix with a rubber spatula until well coated. Taste and add more salt if needed and pepper to taste. Divide the mixture among prepared rings, packing to solidify slightly.
- In a second bowl, combine the goat cheese and cream and blend until smooth. Season lavishly with black pepper. Divide among the prepared rings, smoothing the top on each. Bake 15 to 17 minutes, until the cheese is warmed through.
- Transfer the rings to serving plates with a spatula and remove the rings. Arrange olives alongside or around each salad and drizzle vinaigrette around plate. Serve at once.
POTATO TART WITH GOAT CHEESE AND THYME
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
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
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
GOAT'S CHEESE, POTATO & ONION TART
This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen
Provided by Jenny White
Categories Buffet, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.08 milligram of sodium
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
PETATOU DE CHEVRE FRAIS (POTATO TART WITH GOAT CHEESE)
Provided by Linda Wells
Categories appetizer
Time 1h15m
Yield Six appetizer servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 38 grams, Carbohydrate 34 grams, Fat 62 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 21 grams, Sodium 807 milligrams, Sugar 7 grams
PETATOU DE CHèRE FRAISE AU THYME ET OLIVES NICOISES
(Warm Potato Goat-Cheese Salads with Thyme and Niçoise Olives)
Yield Serves 6
Number Of Ingredients 20
Steps:
- In a small bowl whisk together all vinaigrette ingredients except oil with salt and pepper to taste. Whisk in oil in a stream until emulsified.
- In a 3-quart saucepan cover potatoes with 2 inches water and simmer until just tender, 10 to 12 minutes. Drain potatoes in a colander and cool. Cut potatoes into 1/4-inch-thick slices and in a bowl toss gently with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 tablespoons vinaigrette until combined well.
- Arrange pastry rings on a baking sheet. Divide potato salad among rings, layering potato slices to 1/2 inch below tops of rings, and top with goat cheese pieces, spreading cheese evenly to cover potato salad completely. Potato goat-cheese rounds may be prepared up to this point 1 day ahead and chilled, covered. Bring rounds to room temperature before proceeding.
- Preheat broiler.
- In a small saucepan simmer cream with basil leaf until reduced by about half. Whisk in yolk and salt and pepper to taste and remove pan from heat.
- Carefully remove rings from rounds and spread about 1 tablespoon cream mixture evenly over top of each round. Broil rounds on baking sheet 6 inches from heat until tops are golden.
- Toss mesclun with chervil and remaining vinaigrette and divide among 6 salad plates. Transfer warm rounds to plates with a spatula and garnish with thyme sprigs and remaining 1/4 cup olives.
GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
- Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
- Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
GOAT CHEESE, POTATO AND ONION TART
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
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.
GOAT'S CHEESE & NEW POTATO TART
A creamy, buttery tart which uses organic puff pastry - perfect year-round
Provided by Mary Cadogan
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Unroll the pastry onto a non-stick baking sheet. Using the tip of a sharp knife, score around the pastry's edge to within 2cm of the edges. Prick the pastry all over the inside of the marked lines.
- Thinly slice the potatoes, then boil or steam for 6-8 mins, until just tender. Drain and leave to cool.3 Crumble the goat's cheese fairly evenly over the pastry, making sure that you keep inside the marked lines. Roughly chop the parsley and tarragon, and snip the chives, then sprinkle the herbs over the goat's cheese.
- Scatter the potatoes over the filling, then sprinkle with pepper, and a little salt if you wish. You can make the tart to this stage up to 2 hrs ahead. Drizzle with the oil and bake for 18-20 mins, until the pastry is crisp and the potatoes are lightly browned. Serve warm or at room temperature.
Nutrition Facts : Calories 529 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.36 milligram of sodium
GOAT CHEESE AND CARAMELIZED ONION TARTS
Absolutely sinful as an appetizer or accompaniment to a salad! The oozing goat cheese, contrasted against the caramelized onions, topped off with some balsamic vinegar...need I say more?
Provided by Jgriffeth
Categories Appetizers and Snacks Pastries
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
- Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
- Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
- Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
- Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 44.7 g, Cholesterol 14.9 mg, Fat 39.1 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 12.1 g, Sodium 307.1 mg, Sugar 7 g
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