Warm Potato Tart with Arugula, Figs, Prosciutto and Truffle Vinaigrette

Ingredients:

  • 12 each Tartlet Shell (recipe to follow)
  • 12 ounces goat cheese, crumbled
  • 36 ounces Idaho® potato puree (recipe to follow)
  • 24 tablespoons Fig and Vidalia Onion Maramalade (recipe to follow)
  • 2 1/2 cups arugula
  • 12 teaspoons truffle vinaigrette (recipe to follow)
  • 12 ounces prosciutto, thinly sliced
  • 12 each figs, fresh, quartered
Tartlet Shell (Yield 12 servings):
  • 4 cups plus as needed all-purpose flour, divided
  • 1 tablespoon salt
  • 1 cup shortening
  • 3/4 cup water, cold
Fig and Vidalia Onion Marmalade (Yield 2 cups):
  • 3 tablespoons olive oil
  • 6 cups Vidalia onions, thinly sliced
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • Pinch of sugar
  • 2 cups figs, stemmed, coarsely chopped
Truffle Vinaigrette (Yield 2 cups):
  • 4 tablespoons red wine vinegar
  • 4 tablespoons truffle oil
  • 3 tablespoons dijon mustard
  • 1/4 each shallot, peeled and minced
  • 1/2 cup extra-virgin olive oil
  • Salt, as needed
  • Freshly ground black pepper, as needed
Idaho® Potato Puree (Yield 4 1/4 cups):
  • 2 pounds Idaho® russet potatoes, peeled and chopped
  • 1 1/2 cups heavy cream
  • 3 tablespoons butter, diced
  • Salt, as needed

Directions:

  1. Layer into each tartlet shell 1 ounce goat cheese, 3 ounces potato puree and 2 tablespoons marmalade. Transfer tarts to preheated 375°F oven for 8 minutes, or until warmed through. Remove from oven.
  2. Place tarts, topped with arugula, lightly dressed in vinaigrette. Garnish with proscciutto and fig and serve.
Tartlet Shells:
  1. In the bowl of an electric mixer fitted with dough hook, combine flour and salt at low speed. Add shortening and mix to a coarse meal. Add water and blend until incorporated. Turn out dough and flatten into 2 equal disks. Wrap each disk separately in plastic and chill for 1 hour. On a lightly floured surface, roll dough to a 1/4-inch thickness and lay over 4-by 1-inch mold tartlet pans. Push dough into molds and, using a sharp knife, trim overhang. Fill shells with baking beads and chill for 15 minutes. Bake shells on middle rack of a preheated 400°F oven for 12 minutes until golden. Remove from oven, cool and reserve in pan.
Fig and Vidalia Onion Marmalade:
  1. Heat olive oil in a sauté pan over medium heat. Add onions and sauté for 5 to 6 minutes until slightly browned. Reduce heat to low, season with salt, freshly ground black pepper and sugar. Reduce to 1 cup, stirring often, until onions are caramelized, 15 to 20 minutes. Add figs and warm for 5 minutes, until heated through. Remove from heat. Cool and reserve.
Truffle Vinaigrette:
  1. In the bowl of a food processor, combine vinegar, truffle oil, mustard and shallots. With processor running, add olive oil in a continous stream, until emulsified. Season to taste and reserve.
Idaho® Potato Puree:
  1. In a large pot cover potatoes with cold water, place over high heat and cook for 10 minutes or until tender. Drain and reserve. In a small saucepan over medium-low heat, bring cream and butter to a simmer. Reserve. In a large mixing bowl, mash potatoes. Add cream mixture and salt. Using a wire whisk, vigorously whip potatoes until fully incorporated. Reserve.
Print Recipe

Yield: 12 servings

Source:
Melissa Hill
twofiftytwo
Bedminster, NJ

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