5. Add garlic and continue cooking until fragrant, about 2 minutes. Add thyme, sour cream, mustard, salt and pepper and cook for another 2 minutes, stirring regularly. 6. Place ¾ cup (180 ml) Gruyère in a large bowl. Add hot shallot mixture and fried mushrooms and mix well. 7. Spoon filling into prepared tartlet shells until slightly mounded overtop shell. Do not overfill. Sprinkle with remaining ¼ cup (60 ml) Gruyère. Bake for 12 to 15 minutes, until cheese turns slightly golden. Remove from oven and cool slightly in moulds on a rack. Sprinkle about ⅛ tsp (a pinch) truffle salt on each tartlet. Gently remove tartlets from moulds and garnish with reserved fried shallots and thyme leaves, if using. Serve warm.
Posh ’Tatoes Makes 12 stacks
4 tbsp (60 ml) butter, divided 3 lbs (1.4 kg) medium Yukon Gold or yellow potatoes, peeled 3 tbsp (45 ml) grated Parmesan ½ tsp (2.5 ml) smoked paprika 1 tsp (5 ml) onion powder 1½ tsp (7.5 ml) garlic powder 1 tsp (5 ml) white pepper ¾ to 1 tsp (4 to 5 ml) salt, to taste ⅓ cup (80 ml) shredded Swiss cheese ½ cup (125 ml) crème fraîche 2 tbsp (30 ml) chopped fresh chives 2 oz (60 g) black caviar (¼ cup/60 ml)
Mini Tartlet Shells Makes 18 to 24 tartlet shells
2 cups (500 ml) all-purpose flour ½ tsp (2.5 ml) salt 1 cup (250 ml) cold butter 2 eggs, divided 1 tbsp (15 ml) vinegar 2 tbsp (30 ml) cold water, divided
1. Sprinkle flour and salt on a clean surface and use fingers to mix. 2. Using a knife or a dough scraper, cut butter into flour until it looks crumbly like oatmeal. 3. In a small cup, beat 1 egg, vinegar and 1 tbsp (15 ml) water. Using fingers, create a gap in centre of flour mixture and gently add egg mixture, then incorporate flour while mixing to form a dough. Do not knead. Wrap in plastic wrap and refrigerate for at least 30 minutes. 4. Lightly flour a clean surface and roll out chilled dough to ¼-in (0.6 cm) thick. Using a 3-in (7.5 cm) cookie cutter, cut out pastry rounds. Place each round into a 2½-in (6.25 cm) mini tartlet mould and gently press into bottom and sides of mould. Poke sides and bottom of pastry with a fork.Re‑roll leftover dough and continue cutting pastry rounds and pressing them into tartlet moulds until dough is used up. 5. Prepare egg wash by whisking remaining egg and 1 tbsp (15 ml) water until combined. Lightly brush pastry
1. Preheat oven to 375 F (190 C). With 1 tbsp (15 ml) butter, grease wells of a 12-cup muffin pan. Melt remaining 3 tbsp (45 ml) butter and set aside. 2. Using a mandoline or a sharp knife, cut potatoes into ⅛-in (0.3 cm) thin slices and place in a large bowl. 3. In a small bowl, mix Parmesan, paprika, onion
powder, garlic powder, white pepper and salt. Evenly distribute spices and melted butter over sliced potatoes and mix to coat.
4. Stack potato slices about 1½-in (4 cm) high (16 to 18 slices) and place 1 stack in each well of muffin pan. 5. Bake, uncovered, for 45 minutes. Remove from oven and sprinkle about a heaping 1 tsp (6 to 7 ml) shredded Swiss cheese over each stack. Return to oven and bake for another 10 minutes, until cheese has melted. 6. Remove from oven and let rest for about 10 minutes. Transfer to a serving platter. 7. In a small bowl, mix crème fraîche and chives and
with egg wash. Discard remaining egg wash. 6. Freeze tartlet shells for at least 30 minutes, and up to 1 month, before baking.
transfer to a piping bag. Cut tip of piping bag and pipe crème fraîche on each potato stack. Top each with 1 tsp (5 ml) caviar and serve.
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