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
GOAT CHEESE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
- Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
- Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.
Nutrition Facts : Calories 508 calorie, Fat 45 grams, SaturatedFat 24 grams, Cholesterol 325 milligrams, Sodium 887 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams
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
ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE
Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Starter, Supper
Time 1h40m
Yield Serves 8-12 (makes 2 tarts)
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
- Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
- Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
- Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.
Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
POTATO-CRUSTED GOAT CHEESE TART WITH HEIRLOOM TOMATO SALAD
Provided by Jonathan Sawyer
Categories Potato Tomato Bake Sauté High Fiber Lunch Goat Cheese Summer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For goat's-milk béchamel:
- Melt butter in small saucepan over medium heat. Whisk in flour. Cook 30 seconds, whisking constantly. Whisk in milk and nutmeg. Simmer until sauce thickens and comes to boil, 1 to 2 minutes. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Press plastic wrap onto surface and chill.
- For caramelized onions:
- Preheat oven to 350°F. Heat chicken fat in large ovenproof skillet over medium-high heat. Add onions; sprinkle with salt. Sauté until onions are light golden, about 14 minutes. Stir in bay leaves and thyme sprig; dot with butter. Place skillet in oven; bake until onions are dark golden, stirring often, about 30 minutes. Transfer onions to bowl; discard bay leaves and thyme sprig. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For potato crust:
- Preheat oven to 375°F. Line large baking sheet with parchment paper. Soak potato slices in large bowl of cold water 15 minutes. Drain well; pat dry.
- Add enough oil to heavy medium skillet to reach depth of 3/4 inch. Place over medium heat; attach deep-fry thermometer and heat oil to 325°F. Working in batches, add potato slices to oil and cook just until softened but not brown, about 2 minutes per batch. Using slotted spoon, transfer potato slices to prepared baking sheet in single layer and sprinkle with salt and pepper.
- Brush inside of four 4-inch-diameter tart pans with melted butter. Line each pan with overlapping potato slices. Cover bottom of each potato crust with 1/4 of onions; sprinkle with chopped thyme. Spread 1 generous tablespoon béchamel over. Sprinkle each with 1 tablespoon goat cheese.
- Place tarts on small baking sheet. Bake until filling is heated through and potato crust browns, 18 to 20 minutes. Sprinkle each with remaining goat cheese.
- Push up pan bottoms, releasing tarts. Arrange tarts on plates. Spoon Heirloom Tomato Salad alongside and serve.
SWEET POTATO QUICHE
A beautiful quiche filled with roasted sweet potatoes, caramelized onions, goat cheese, and rosemary. A perfect balance of sweet and savory flavors that's perfect for brunch or dinner.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 2h40m
Number Of Ingredients 10
Steps:
- Prepare the pie dough as directed. Fit it into a deep, 9-inch pie dish and refrigerate until ready to bake.
- Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
- In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
- Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F.
- Layer the sweet potatoes in the bottom of the par-baked crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. (At this point, the crust and toppings may be covered and refrigerated together for up to 24 hours.) When ready to bake, in a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet.
- Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 8), Calories 328 kcal, Carbohydrate 28 g, Protein 10 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 119 mg, Fiber 3 g, Sugar 5 g
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.
SIMPLY POTATOES GOAT CHEESE PIEROGIES
Ready, Set, Cook! Special Edition Contest Entry: Growing up my mom always made pierogies around the holidays. And, being a picky little girl, I always turned my nose up at them. My Hungarian relatives would hang their heads in shame and worry that too much Texas had rubbed off on me. Oh how times have changed! I love pierogies now and especially love playing with different fillings that are far from the traditional sauerkraut filling from my childhood. Simply potatoes mashed potatoes makes it so easy to whip up the pierogie dough and makes for a delicious pierogie. If you haven't ever tried a pierogie, you absolutely must give this recipe a try!
Provided by lindseyallyn
Categories Savory Pies
Time 45m
Yield 12 pierogies, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium size bowl, combine potatoes, flour, salt, and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as kneaded (ha, get it?).
- Let dough sit while you prepare the filling. In a medium bowl stir together all the ingredient for the filling until combined.
- Roll pierogie dough out and cut out small circles about 2 1/2 inches in diameter and 1/6 of an inch thick. I know these measurements sound specific, but don't worry if it isn't exact. You just want the dough to be somewhat thin, but not paper thin, and want a wide enough circle so you can stuff the pierogie.
- Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with egg white and fold one side over top of the other and seal. Make sure the seal is tight. Do this until you have used all the filling.
- Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are ready to be pan fried. Let them take their time.
- In a large skillet melt butter and add onions. Once pierogies are floating transfer them from the water to the skillet. Pan fry about 2 minutes per side. I let mine get pretty brown, but you can opt to cook them for less time. Again, pierogie maker's choice!
- Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.
Nutrition Facts : Calories 294.4, Fat 9.9, SaturatedFat 5.6, Cholesterol 64.6, Sodium 1022.3, Carbohydrate 43.2, Fiber 2.9, Sugar 3.6, Protein 8.5
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
SIMPLY POTATOES TART WITH GOAT CHEESE QUICHE
Ready, Set, Cook! Special Edition Contest Entry: Potato dough has been a favorite in my family for years. My mom always uses mashed potatoes to create lefse, a flatbread that is enjoyed around the holidays in my family. It always used to amaze me that mashed potatoes could be turned into so many different things. With that in mind, I decided to try using mashed potatoes as a tart crust, and it worked! The potato tarts are delicious filled with a fairly traiditional quiche filling. Feel free to play with the ingredients and change the filling.
Provided by lindseyallyn
Categories Potato
Time 55m
Yield 12 Tarts, 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- Prepare the tart dough by combining mashed potatoes, flour and salt. Using your hands, combine all ingredients until a dough is formed. Flour a countertop and roll out dough. You want it to be relatively thin. Use extra flour as needed to keep the dough from being sticky. Cut dough into large circles to create tarts.
- Spray a muffin tin with pam. Press dough into the muffin holes, making sure to press the dough up against the side. Once all the tins have tart dough, bake dough for about 8 minutes.
- While tarts are baking, whisk eggs and half and half in a medium bowl. Add in remaining ingredients for the filling. When tarts are finished, pour filling into each tart. Bake at 350 degrees for 25 to 30 minutes, until filling has set.
- While the tarts are baking, prepare the salsa. Combine all ingredients, season with salt and pepper. Refrigerate until ready to garnish the tarts.
- Serve tarts with fresh pico de gallo on top.
Nutrition Facts : Calories 221.8, Fat 6.5, SaturatedFat 2.1, Cholesterol 158.2, Sodium 1085, Carbohydrate 30.5, Fiber 2.5, Sugar 3.5, Protein 10.3
More about "simply potatoes tart with goat cheese quiche recipes"
POTATO AND GOAT’S CHEESE TART RECIPE - TESCO REAL FOOD
From realfood.tesco.com
20 BEST TOMATO PIE, TART & GALETTE RECIPES - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
10 BEST PUFF PASTRY GOATS CHEESE TART RECIPES - YUMMLY
From yummly.com
GOAT'S CHEESE QUICHE - EASY TWO CHEESE QUICHE RECIPE
From pennysrecipes.com
GOAT CHEESE QUICHE {THE BEST VEGGIE QUICHE}– …
From wellplated.com
ROASTED TOMATO AND GOAT CHEESE QUICHE - COOK NOURISH BLISS
From cooknourishbliss.com
LEEK AND GOAT CHEESE TART: BEST QUICHE RECIPES - FOOD NEWS
From foodnewsnews.com
SWEET POTATO, CHORIZO AND GOAT’S CHEESE TART | RECIPE | QUICHE …
From pinterest.com.au
GOAT'S CHEESE AND POTATO TART - ME, MY BAKES AND I.
From memybakesandi.com
10 BEST QUICHE WITH GOAT CHEESE RECIPES - YUMMLY
RECIPE: ROASTED TOMATO AND GOAT CHEESE QUICHE - KITCHN
From thekitchn.com
QUICHE RECIPES - SERIOUS EATS
From seriouseats.com
EASY ASPARAGUS TART WITH GOAT CHEESE RECIPE - SIMPLY …
From simplyrecipes.com
PROVENCAL VEGETABLE AND GOAT CHEESE TART - EASY AND ELEGANT!
From fromachefskitchen.com
POTATO QUICHE RECIPES | ALLRECIPES
From allrecipes.com
HOME - SIMPLY POTATOES
From simplypotatoes.com
SQUASH AND GOATS CHEESE TART - QUICHE RECIPE - PENNY'S RECIPES
From pennysrecipes.com
SWEET POTATO & GOAT CHEESE QUICHE - YES TO YOLKS
From yestoyolks.com
GOAT CHEESE QUICHE WITH SWEET POTATO CRUST - FARMGIRL GOURMET
From farmgirlgourmet.com
POTATO TART WITH GOAT CHEESE AND THYME RECIPE | RECIPE
From pinterest.com
POTATO GOAT CHEESE AND ARTICHOKE QUICHE - DEL'S COOKING TWIST
From delscookingtwist.com
EASY MIXED-CHEESE QUICHE RECIPE - SERIOUS EATS
From seriouseats.com
TOMATO & GOAT CHEESE QUICHE RECIPE | THEHUB FROM WALMART …
From ideas.walmart.ca
MINI QUICHE - VEGETARIAN QUICHE RECIPE WITH GOAT CHEESE
From savoryexperiments.com
EASY TOMATO QUICHE RECIPE - BAKING FOR HAPPINESS
From baking4happiness.com
SUN DRIED TOMATO GOAT CHEESE CRUSTLESS QUICHE - WHAT'S GABY …
From whatsgabycooking.com
EASY CHEESE QUICHE TARTS? – MY CATHOLIC KITCHEN
From mycatholickitchen.com
CHEESE AND TOMATO QUICHE - THE LAST FOOD BLOG
From thelastfoodblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search