phyllo tarts: tater, blue cheese, walnuts

[Guest guest]

fancy dish for entertaining. dairy.

 

 

* Exported from MasterCook *

 

Rustic Potato, Yorkshire Blue and Walnut Tarts

 

Recipe By :Paul Gayler, Lanesborough Hotel, Hyde Park, London

Serving Size : 6 Preparation Time :0:00

Categories : Entertaining Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 onion -- thinly sliced

1 teaspoon fresh thyme leaves

12 ounces small waxy potatoes -- thinly sliced,

(but not peeled; about 2 1/4 to 2 3/4 cups)

1 tablespoon chopped chives

1 3/4 cups Yorkshire Blue cheese -- 1/2-inch dice

2 tablespoons chopped walnuts

2 tablespoons creme fraiche

or heavy cream

13 ounces ready-rolled puff pastry sheets

Salt and freshly ground black pepper

 

1. Heat the olive oil in a pan, add the onion and thyme, and cook for 8-10

minutes until the onion is lightly colored. Cook the potatoes in boiling salted

water for 5-8 minutes, until just tender, then drain in a colander.

 

2. Put the onion, fresh thyme, potatoes, chives, cheese, walnuts, and creme

fraiche in a bowl and season, to taste. Place in the refrigerator until needed.

 

3. Preheat the oven to 400F. Lay the pastry out flat on a work surface and cut

it into 6 rectangles; it should be fairly thin, so if necessary roll it out a

little more first. Place the rectangles on a baking sheet and divide the filling

between them, leaving a 1/2-inch border. Score the border with a criss-cross

pattern and knock up the edges with the back of a knife. Bake the tarts for

20-25 minutes, until the pastry is golden brown.

 

Description:

" Photo page 129 "

Source:

" Passion for Potatoes by Paul Gayler (Lyons 2001) "

S(Archive):

" Hanneman (kitpath) 2002-11-22 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 422 Calories; 21g Fat (62.0% calories

from fat); 14g Protein; 15g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol;

764mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 904219 0 0 168 0 0 0 4453 0