Gruyere & Goat Cheese Tart Recipe
Ingredients
| PASTRY | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 6 tablespoons cold unsalted butter, cut into 8 pieces | ||
| Gruyere cheese | 1/4 Cup (16 tbs), grated | |
| 3 to 4 tablespoons lightly beaten egg | ||
| POTATO FILLING | ||
| 1 pound Peruvian Blue potatoes, scrubbed | ||
| Butter | 1/4 Cup (16 tbs) | |
| Leeks | 2 Cup (16 tbs), thinly sliced | |
| Dry white wine | 3 Tablespoon | |
| Rosemary | 2 Teaspoon, chopped | |
| Gruyere cheese | 1 Cup (16 tbs), grated | |
| 4 ounces mild goat cheese | ||
| Salt & freshly ground pepper | ||
Directions
Prepare the pastry In a food processor, combine the flour, salt, and butter.
Pulse until the mixture is crumbly.
Add the Gruyere and pulse twice to incorporate.
Still pulsing, add enough beaten egg to form the dough into a ball.
On a lightly floured surface, knead the dough once or twice.
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes, or up to 1 day.
Prepare the potato filling: In a medium-size saucepan, cover the potatoes with water and bring to a boil.
Cook over medium heat for about 15 minutes, or until tender when pierced with a fork.
Drain and cool.
Cut the unpeeled potatoes into 1/4-inch-thick slices.
Set aside.
In a skillet, melt 2 tablespoons of the butter over medium heat.
Saute the leeks for 2 to 3 minutes, or until softened.
Add the wine; remove from the heat.
Stir in the rosemary; set aside.
Preheat the oven to 375°F.
On a lightly floured surface, roll the dough into a 13-inch round.
Fit the dough into a 10-inch tart pan with a removable bottom, folding the edges over twice to reinforce the sides.
Press the dough so it extends slightly above the rim of the pan.
Spread the leeks over the dough.
Sprinkle with the Gruyere and crumble the goat cheese on top.
Season with salt and pepper.
Arrange the potatoes in concentric circles on top, slightly overlapping the slices.
Melt the remaining 2 tablespoons butter and brush over the potatoes.
Bake for 30 to 35 minutes, or until the tart shell is golden and the goat cheese is bubbly.
Cool for 10 minutes, then remove the pan sides.
Serve hot, warm, or cold.
Pulse until the mixture is crumbly.
Add the Gruyere and pulse twice to incorporate.
Still pulsing, add enough beaten egg to form the dough into a ball.
On a lightly floured surface, knead the dough once or twice.
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes, or up to 1 day.
Prepare the potato filling: In a medium-size saucepan, cover the potatoes with water and bring to a boil.
Cook over medium heat for about 15 minutes, or until tender when pierced with a fork.
Drain and cool.
Cut the unpeeled potatoes into 1/4-inch-thick slices.
Set aside.
In a skillet, melt 2 tablespoons of the butter over medium heat.
Saute the leeks for 2 to 3 minutes, or until softened.
Add the wine; remove from the heat.
Stir in the rosemary; set aside.
Preheat the oven to 375°F.
On a lightly floured surface, roll the dough into a 13-inch round.
Fit the dough into a 10-inch tart pan with a removable bottom, folding the edges over twice to reinforce the sides.
Press the dough so it extends slightly above the rim of the pan.
Spread the leeks over the dough.
Sprinkle with the Gruyere and crumble the goat cheese on top.
Season with salt and pepper.
Arrange the potatoes in concentric circles on top, slightly overlapping the slices.
Melt the remaining 2 tablespoons butter and brush over the potatoes.
Bake for 30 to 35 minutes, or until the tart shell is golden and the goat cheese is bubbly.
Cool for 10 minutes, then remove the pan sides.
Serve hot, warm, or cold.
Chef
