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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
Instructions:
- 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.
- Place tarts, topped with arugula, lightly dressed in vinaigrette. Garnish with proscciutto and fig and serve.
Tartlet Shells:
- 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:
- 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:
- 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:
- 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.
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