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Tuesday, September 9, 2014

Recipe: Potato Tart - Potato and Gruyere "Gratin" Galette



Recipe: Potato Tarts

Potato and Gruyere "Gratin" Galette

Baked 09.05.14


Potato and Gruyere "Gratin" Galette:

Baby Yellow Potatoes with Course-Ground Mustard and Gruyere Cheese

This is a free-form tart or galette - no ring mold necessary. The ingredients are arranged on top of a rolled circle of dough that has been formed to have a slightly raised rim. 

Loaded with potatoes and melted gruyere cheese, the final product is not dissimilar to what could be called a potato pizza.

Potato and Gruyere "Gratin" Galette


- The Recipe -



Potato and Gruyere "Gratin" Galette:

Baby Yellow Potatoes with Course-Ground Mustard and Gruyere Cheese


YieldOne 9" Galette 

Ingredients:
  • 240g Pate Brisee (link to dough recipe)
  • Baby Yellow Potatoes: 350g (approximately 2 cups, sliced 1/8")
  • Coarse Ground Mustard: 50g (3 Tbls)
  • Butter: 30g (2 Tbls)
  • Gruyere Cheese: 150g (1.5 Cups, grated)
  • Salt to taste

Directions

1. Par-cook the potatoes: Wash and dry the potatoes. Slice the potatoes into 1/8" slices. 

Place the potatoes in a medium pot of cold, salted water over high heat. Once the water reaches a boil, cook the potatoes for one minute. Remove the pot from the heat, drain the water and place the potatoes in a single layer on a sheet pan to cool. The potatoes should be undercooked and still have a crunch. They will finish cooking when the galette is baked.

Chef’s note: To prevent oxidation while you work, place the cut potatoes in a bowl of cold water with a little bit of vinegar.


2. Prepare the galette shell: On a clean, dry, lightly floured surface, roll the pate brisee into a circle measuring approximately 11". Trim the edges to achieve a more uniform circle if desired. 

Transfer the shell to a parchment lined sheet pan.

Working around the perimeter of the shell, roll the edge of the crust up and over to form a small lip. The lip should be just high enough to prevent the cheese from spilling out when it melts during baking - no more than 1/4". 

Decorate the edge of the crust, if desired: an easy pattern can be made using a knife or fork. 

Chef’s note: When using a tool to press a pattern into a dough, dip it in flour to prevent it from sticking.


3. Evenly distribute about 2/3 (100g) of the grated gruyere cheese on the bottom of the unbaked galette shell.


Gruyere Layer for the Potato and Gruyere "Gratin" Galette


4. Melt the butter and stir it with the mustard until combined. In a large bowl, toss the cooled potato slices with the mustard mixture. 


5. Arrange the potato slices in a circular pattern on top of the cheese. Start at the outer edge of the galette, overlapping each slice until you form a complete circle. Start another circle that slightly overlaps this outer circle. Continue until you reach the center of the galette. 

Chef’s note: The thinner you slice the potatoes, the tighter you can layer each piece for a more visually impressive design.

Potato and Mustard Layer for the Potato and Gruyere "Gratin" Galette



6. Cover the potatoes with the remaining cheese (50g) and dust with salt to taste. Bake the galette at 350 degrees Fahrenheit for about 35 minutes - until the crust is dry on the bottom, the cheese has fully melted, and the potatoes are slightly browned on top.


Unbaked Potato and Gruyere "Gratin" Galette




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