Petatou De Chère Fraise Au Thyme Et Olives Nicoises Recipes
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.
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
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