A Tart and a Drink

goatcheesepotatotart

Now that we’ve explored the modern bottomless martini and how sensible the original drink really was, you may feel a bit of a yearning for a classic, 2 oz. 4 to 1 see-through. While I normally fill a bowl with a few mixed nuts and another with potato chips (crisps for the English speakers in the audience; and a “secret weapon” when it comes to pleasing grown-ups), a special night calls for something a bit more.

If you haven’t found a great oven to table baking dish, I recommend Le Cruset, a copper one or one of the nifty porcelain ones (like mine pictured above found at TJ Maxx.) It makes preparation and serving that much simpler.

The Easy and Elegant Life Potato, Rosemary and Goat Cheese Tart
1 sheet of puff pastry or several sheets of frozen phyllo dough (which is what I had on hand, thawed.)
1 large potato, peeled and thinly sliced
1 small log of chèvre (with or without herbs)
1 six inch sprig of fresh rosemary
Tablespoon of olive oil
sea salt, pepper

Spray the baking dish with olive oil cooking spray or dribble a bit of the oil onto the dish and spread it about to ensure that the puff pastry doesn’t stick. If using the puff pastry, roll it out onto a lightly floured surface and form into a square with pinched edged. if using the phyllo, lay a few sheets into the bed of the baking dish and lightly spray with the olive oil spray.

Slice and arrange the goat cheese rounds (or crumbled bits) on the dough. Toss the potato slices with the olive oil, sea salt and pepper. Arrange slices on the tart. Strip the leaves from the rosemary and sprinkle about. (If you’ve some black olives they would make a nice addition, too. This is simply all I had on hand.)

Bake at 400ºF for 10-12 minutes until the cheese melts and the edges of the pastry are well-browned. Slice and serve.

Goes very well with a Hendricks gin based martini.

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