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    from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

    These deceptively easy-to-make tarts use phyllo dough—blind baking it in a mold—then adding a mixture of potatoes, cream, and cheese. You can make miniature versions as an hors d'oeuvre by using mini-muffin tins. This is another one of those appetizers that would be a fine lunch accompanied by a salad. The tarts also lend themselves to free adaptation: You can replace the Beaufort with Cheddar, or leave out the bacon, and they will still be delicious.

    Serves 4

    4 sheets phyllo dough, 12-inches by 17-inches each (if frozen, let thaw to refrigerator temperature)
    2 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter at room temperature
    3/4 pound fingerling potatoes or Yukon Gold potatoes (about 6 potatoes)
    8 cups cold water
    Kosher salt
    8 slices (5 ounces) applewood-smoked bacon, 1/8-inch thick (or thinner, if possible)
    1/2 cup finely diced onion
    3/4 cup crème fraîche or sour cream
    2/3 cup finely grated Beaufort or other hard mountain cheese such as Gruyère or Comté (from about 3 1/2 ounces cheese)*
    2 tablespoons finely grated Parmigiano-Reggiano
    Black pepper in a mill

    * FreshDirect Note: As suggested in the recipe, we've elected to substitute a Comté for the Beaufort in this recipe.

    Print recipe

    Preheat the oven to 325°F. Put 1 layer of phyllo onto a flat surface. Use a pastry brush to brush the dough sparingly with melted butter, making sure to lightly coat the corners. Top with another sheet of phyllo and brush with butter. Repeat with the remaining sheets of phyllo, making a single stack, but do not apply butter to the top of last phyllo layer. Cut four 4 3/4-inch circles out of the dough.
    Shape the dough circles into 3 1/4-inch wide by 3/4-inch deep metal molds. Fill each mold with pie weights or dry beans and blind bake until the phyllo is golden-brown, 6 to 7 minutes. Remove the weights; set aside.
    Put the fingerling potatoes in a large, heavy-bottomed pot and cover with the water. Add 1 tablespoon salt and bring to a boil over high heat. Lower the heat and simmer until the potatoes are tender to the tines of a fork, approximately 25 minutes. Drain the potatoes. For a rustic effect, leave the peels on the potatoes; for a more formal dish, peel them when they are cool enough to handle. Set aside.
    While the potatoes are cooking, cook the bacon and onion: Put the bacon slices on a rimmed cookie sheet and cook in the oven until the bacon is crispy, approx 20 minutes. If you like your bacon extra-crispy, use tongs to turn the slices over once about halfway through the cooking time. Transfer the bacon to a paper-towel-lined plate to drain. (Do not turn off the oven.) Set aside.
    Put the 1 tablespoon of room-temperature butter in a small, heavy-bottomed saucepan and melt it over low heat. Add the onion and a pinch of salt and cook over medium heat until softened but not browned, approximately 8 minutes.
    Drain the potatoes and return them to the pot. Mash them with a potato masher or fork. Stir in the crème fraîche, Beaufort, Parmigiano-Reggiano, 1 teaspoon salt, about 6 grinds of pepper, or to taste. Cook, stirring, for 2 minutes over medium heat just until the cheese melts; the potatoes should still be chunky.
    Immediately fill the phyllo crusts with the mixture and top each tart with 2 slices of bacon. Rewarm in the oven for 1 minute, then remove from the oven, unmold onto individual plates, and serve.
    Top each tart with thinly sliced scallions or chives.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Fantis Phyllo Dough - $3.29/ea

    Russian Banana Fingerling Potato - $2.49/lb
     Farm Fresh
      Berkshire Extra-Thick Cut Nitrate-Free Bacon - $11.99/lb
     6 pc per pack
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      Vermont Butter & Cheese Creamery Crème Fraîche - $4.99/ea
    Grafton Village Cheese Company Cheddar, 2-Year Aged - $14.99/lb
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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