Potato and Toussaint Tart
This delicious tart is dense with potatoes cooked in cream and herbs and redolent of Toussaint cheese. It was inspired by an après ski tart from the Savoyard region of France—perfect for an après climb in the Shawangunks! Toussaint Cheese is a raw milk cheese from Sprout Creek Farm in Poughkeepsie. Ronnybrook Farm Dairy and Evans Farmhouse Creamery sell the excellent thick yellow cream and milk that gives this tart a wonderful Old World flavor
- Pâte brisée (use your favorite recipe)
- 11⁄4 pounds Yukon Gold potatoes, peeled and cut into 1⁄4-inch-thick slices
- 10 ounces whole milk, plus additional as needed (nonhomogenized, not ultra-pasteurized)
- 8 ounces heavy cream (not ultra-pasteurized)
- 2 sprigs thyme
- 2 cloves garlic, peeled and lightly crushed
- salt and pepper to taste
- 1 tablespoon butter
- 1 medium onion, 1⁄2-inch dice
- 1 organic egg
- 1⁄4 teaspoon nutmeg
- 8 ounces Toussaint cheese, crust removed, cut into 1⁄4- inch-thick slices
Preheat oven to 350°F
- 1. Line springform pan with refrigerated pâte brisée (be sure bottom and sides are covered). Refrigerate another 30 minutes, then bake blind until cooked but not browned. (To blind bake: Cover dough with foil, fit snugly into the pan. Fill with rice or beans or pie weights. Bake at 350° F for 20 minutes. Remove weights and foil and return the pan to the oven. Bake another 5 minutes, or until cooked but not browned.)
- In a medium sauce pan, combine potatoes with 8 ounces milk, cream, 1 sprig thyme and garlic clove. Season with salt and pepper to taste. Bring to a boil, then lower the heat and simmer 25 to 30 minutes, or until potatoes are tender.
- Remove from heat, discard thyme and garlic and allow the potatoes to cool in the liquid.
- Warm the remaining butter in a pan over medium to low heat. Add the onions and the remaining thyme and garlic. Salt and pepper to taste. Cook until the onions are translucent and tender, about 18 to 20 minutes. (Add a little water if pan gets too dry.)
- Remove cooked onions from heat; discard thyme and garlic. Set aside to cool.
- While the onions cool, drain the potatoes, straining the milk and cream into a liquid measuring cup. Add more milk to make the mixture equal 10 ounces if necessary.
- In a bowl, whisk together egg and nutmeg. Add the milk and cream mixture. Season with salt and pepper, then whisk to combine.
- Pour half the milk/cream mixture into the pre-baked pie shell. Scatter half the onions, half the potatoes and half the Toussaint on top. Then add layers of the remaining mixture, onions and Toussaint. Arrange remaining potatoes in a pinwheel design on top, pressing them into the tart so the batter bubbles up around them.
- Bake for about an hour, or until the top is browned and a knife inserted in the center comes out clean. (Tent with foil if it begins to brown too much.)
Let cool 30 to 60 minutes before serving.