BROCHETTES ET TARTELETTES DE POMME DE TERRE

Ingredients

• 500 g New Potatoes (Grenailles) (washed, dried, halved)
• 8 slices Bacon Strips (cut in half lengthwise)
• 8 pieces Dried Prunes (pitted)
• 2 Tbsp Olive Oil (for tossing star potatoes)
• 1 tsp Sea Salt (plus extra for seasoning)
• ½ tsp Black Pepper (freshly ground)
• 4 medium Waxy Potatoes (for tart base and stars, thinly sliced)
• 200 g Mushrooms (sliced)
• 30 g Unsalted Butter (softened, divided)
• 200 ml Heavy Cream (room temperature)
• 100 g Gruyère Cheese (grated)
• 1 tsp Fresh Thyme (leaves only)
• 8 pieces Wooden Skewers (soaked in water 10 min)

Instructions

1. Wash and Dry All Potatoes

   Rinse the new potatoes and waxy potatoes under cold water, scrub gently, then pat dry with a clean kitchen towel.

   Time: PT5M

2. Slice Star‑Shaped Potatoes

   Using a mandoline set to 0.5 cm, slice the waxy potatoes into rounds. Cut each round into a star shape with a small star‑shaped cutter or a sharp knife.

   Time: PT10M

3. Par‑Bake Star Potatoes

   Toss the star potatoes with olive oil, sea salt, and black pepper. Spread on a baking sheet and bake at 200°C for 15 minutes, turning once.

   Time: PT15M

   Temperature: 200°C

4. Prepare Bacon‑Prune Skewers

   Halve the new potatoes. Wrap each half with a half‑slice of bacon, securing a pitted prune in the center. Thread onto a soaked wooden skewer, pressing gently to hold.

   Time: PT10M

5. Roast Skewers

   Arrange the skewers on a second baking sheet. Roast in the oven at 200°C for 20 minutes, turning halfway through, until bacon is crisp and potatoes are tender.

   Time: PT20M

   Temperature: 200°C

6. Slice Potatoes for Tart Base

   Using the mandoline set to the thinnest setting (≈0.3 mm), slice the remaining waxy potatoes into uniform rounds.

   Time: PT5M

7. Layer Potato Rose in Tart Pan

   Grease the 9‑inch tart pan with 10 g of softened butter. Arrange the thin potato slices in a concentric rose pattern, overlapping slightly. Brush each layer lightly with melted butter and season with salt and pepper.

   Time: PT5M

8. Sauté Mushrooms

   Melt 10 g butter in a skillet over medium heat. Add sliced mushrooms, thyme, a pinch of salt, and pepper. Cook 5 minutes until mushrooms release moisture and turn golden.

   Time: PT5M

9. Prepare Cream‑Cheese Mixture

   In a mixing bowl, whisk together heavy cream and grated Gruyère until smooth. Add a pinch of salt and pepper.

   Time: PT5M

10. Assemble and Bake Tart

    Pour the cream‑cheese mixture evenly over the layered potatoes. Scatter the sautéed mushrooms on top. Bake in the oven at 180°C for 30 minutes, or until the edges are golden and the cream is set.

    Time: PT30M

    Temperature: 180°C

11. Plate and Garnish

    Allow the tart to rest 5 minutes. Place the baked star potatoes around the tart as a decorative border. Serve the bacon‑prune skewers alongside.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

35 g

Fat

18 g

Fiber

4 g