February 1, 2004
RH Staff
WASHINGTON STATE POTATO COMMISSION
From: Chef Kim Abrams, Macrina Cafe and Bakery, Seattle. Yield: 6 servings.
Prepared pastry for 10" fluted tart pan
ROASTED POTATOES:
11/2 lbs. Washington white or Yukon Gold potatoes, cut into slices
1/3 cup unsalted butter, melted
1 tsp. fresh rosemary leaves, chopped
as needed, kosher salt and ground white pepper
1 leek, white portion only, thinly sliced
1 Tbsp. unsalted butter
as needed, kosher salt and ground white pepper
CUSTARD:
2 eggs
3 egg yolks
1 cup heavy cream
1 cup milk
1 tsp. kosher salt
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
1 cup shredded Fontina cheese
for garnish, fresh rosemary sprigs
Fit pastry loosely into 10" fluted tart pan. Trim edge. Freeze 30 minutes. Preheat oven to 400°F. Bake pastry shell until golden, about 10-12 minutes. Set aside.
Roast potato slices and set aside. Meanwhile, in small skillet over medium heat, sautÈ leek in butter until tender, about 3 to 5 minutes. Season to taste with salt and pepper.
For custard: In medium mixing bowl whisk eggs, yolks, cream, milk, salt, pepper and nutmeg until thoroughly mixed.
To assemble: Sprinkle Fontina cheese and sautÈed leek over bottom of baked tart shell. Arrange roasted potato slices in overlapping circles on top of cheese. Pour custard mixture evenly over and around potatoes. Bake at 350°F until custard is puffy around edges and knife inserted near center comes out clean, about 30-40 minutes. Cool slightly before cutting into wedges to serve. Garnish with fresh rosemary.
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