Maytag Blue Cheese and Potato Tartlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups all-purpose flour |
1/8 teaspoon salt |
1/2 cup cold plugrá (ultracreamy) butter or other unsalted butter, cut into bits |
3 to 4 tablespoons san pellegrino or tap water |
3/4 pound small red potatoes |
1 cup heavy cream |
1 large egg yolk |
1/4 pound maytag blue cheese, crumbled (3/4 cup) |
1 1/2 teaspoons finely chopped fresh thyme |
1 1/2 teaspoons finely chopped fresh rosemary |
fleur de sel or other coarse sea salt for sprinkling |
Directions:
1. 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.
2. 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.)
3. 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.
4. Fill and bake tartlets: Put oven rack in middle position |and preheat oven to 350°F.
5. 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.
6. Whisk together cream and yolk until combined.
7. 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.
8. 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.)
9. 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.
10. Cooks' note: Pastry dough can be chilled up to 2 days.
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