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Maytag Blue Cheese and Potato Tartlets Recipe

Maytag Blue Cheese and Potato Tartlets Recipe

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Ingredients

Count

Nutrition

441

Calories

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Ingredients:

Serving

1 1/2 cups all-purpose flour
1/8 tsp salt
1/2 cup cold plugra (ultracreamy) butter or other unsalted butter
3 to 4 tbsp san pellegrino or tap water
3/4 lb small red potatoes
1 cup heavy cream
1 large egg yolk
1/4 lb maytag blue cheese, crumbled (3/4 cup)
1 1/2 tsp finely chopped fresh thyme
1 1/2 tsp finely chopped fresh rosemary
fleur de sel or other coarse sea salt for sprinkling

Directions:

Make pastry: Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful of dough. If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again. (Be careful not to overwork dough, or pastry will be tough.)
Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
Fill and bake tartlets: Put oven rack in middle position |and preheat oven to 350°F.
Cut potatoes into 1/4-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan. Simmer, uncovered, until tender, about 10 minutes. Drain and pat dry with paper towels.
Whisk together cream and yolk until combined.
Divide dough into 6 equal pieces. Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan. Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge. Chill shells until pastry is firm, at least 10 minutes.
Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each. Divide cream mixture among tartlets, filling to 1/8 inch from top. Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel. (If your sea salt is very coarse, lightly crush before sprinkling.)
Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes. Cool in pans on a rack 10 minutes, then remove from pans and serve warm.
Cooks' note: Pastry dough can be chilled up to 2 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	440.9 Kcal (1846 kJ)
Calories from fat	256.67 Kcal
		% Daily Value*
Total Fat	28.52g	44%
Cholesterol	111.63mg	37%
Sodium	454.08mg	19%
Potassium	320.26mg	7%
Total Carbs	35.92g	12%
Sugars	2.23g	9%
Dietary Fiber	2.12g	8%
Protein	9.74g	19%
Vitamin C	8mg	13%
Iron	1.1mg	6%
Calcium	128.9mg	13%

Amount Per 100 g
Calories	268.1 Kcal (1122 kJ)
Calories from fat	156.07 Kcal
		% Daily Value*
Total Fat	17.34g	44%
Cholesterol	67.88mg	37%
Sodium	276.11mg	19%
Potassium	194.74mg	7%
Total Carbs	21.84g	12%
Sugars	1.36g	9%
Dietary Fiber	1.29g	8%
Protein	5.92g	19%
Vitamin C	4.9mg	13%
Iron	0.7mg	6%
Calcium	78.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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