Confit of Idaho® Fingerling Potato Tart1895
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- 3 Idaho®-grown Purple Peruvians
- 3 Idaho®-grown French Fingerlings
- 3 Idaho®-grown Russian Bananas
- 3 Idaho®-grown Ruby Crescents
- 2 cups pomace olive oil*
- 4 cloves of garlic
- 2 sprigs of rosemary
- 1 cup heavy cream
- 6 pieces chanterelle mushrooms
- 2 sprigs savory
- 2 tablespoons grated 3-year aged Gouda cheese
- 6 pre-cooked, 3½” round pastry shell tarts
- Kosher salt, to taste
- Cracked black pepper, to taste
- Place all the potatoes (try to make sure they are similarly sized) in a heavy duty pot and cover with the olive oil. Heat the potatoes until they just begin to boil, reduce the heat and cook very slowly until tender. This should take about 45 minutes. About ½ way through the cooking process, add in 3 cloves of garlic and the rosemary sprigs. Once the potatoes are cooked, allow them to cool in the oil. Set aside.
- In separate pot, heat and reduce the heavy cream by half, add remaining clove of garlic and a pinch of salt. Cool completely.
- Sauté the chanterelle mushrooms, season with salt and pepper to taste and reserve.
- Once the potatoes have cooled completely, slice each of the four varieties differently.
- Pour equal portions of the reduced cream mixture into the six pastry shells. Arrange equal portions of the different potato slices and chanterelle mushrooms in each pastry shell. Sprinkle each tart with salt, pepper, cheese and savory. Bake until until bubbly and golden brown, about 10 minutes on 350° F.
- * Pomace oil is recommended for use in this recipe. Lacking a discernible flavor, this grade of olive oil is most commonly used for deep frying.