Vegetables: Two Potato Tart (Serves 6)
4 oz Parmigiano Reggiano (113g)
1 pound sweet potatoes, peeled (455 g)
1 poud all-purpose potatoes, peeled (455 g)
2 T unsalted butter
2 T evoo (30 ml)
S & p
Freshly grated nutmeg
Make 1 cup of cheese slivers with veg peeler. Set aside. Slice potatoes very thinly, sweet potatoes first, then all-purpose. As soon as potatoes are sliced, melt butter and olive oil tog in small pan. Pour half into a 9" (23 cm) cast iron skillet set over low heat. Make a layer using 1/3 of white potato slices, overlapping them in the bottom of the skillet, circling in a spiral from the outside edge to the center. Sprinkle lightly with s, p, nutmeg. Scatter 1/5 of cheese slivers over the layer. Next make a layer using 1/3 of sweet potatoes, overlapping them in a spiral going in the opposite direction. Season and scatter with slivers. Continue making layers. The 6th and final layer will be of sweet potatoes. Season and pour remaining melted butter and oil over top. Cover pan tightly with foil, crimping edges to seal. Bake in preheated 425 F (220 C) oven for 25 mins. REmove foil and continue cooking 25 mins, until potatoes are tender and browned at edges. Cut into wedges and serve immed.
1 pound sweet potatoes, peeled (455 g)
1 poud all-purpose potatoes, peeled (455 g)
2 T unsalted butter
2 T evoo (30 ml)
S & p
Freshly grated nutmeg
Make 1 cup of cheese slivers with veg peeler. Set aside. Slice potatoes very thinly, sweet potatoes first, then all-purpose. As soon as potatoes are sliced, melt butter and olive oil tog in small pan. Pour half into a 9" (23 cm) cast iron skillet set over low heat. Make a layer using 1/3 of white potato slices, overlapping them in the bottom of the skillet, circling in a spiral from the outside edge to the center. Sprinkle lightly with s, p, nutmeg. Scatter 1/5 of cheese slivers over the layer. Next make a layer using 1/3 of sweet potatoes, overlapping them in a spiral going in the opposite direction. Season and scatter with slivers. Continue making layers. The 6th and final layer will be of sweet potatoes. Season and pour remaining melted butter and oil over top. Cover pan tightly with foil, crimping edges to seal. Bake in preheated 425 F (220 C) oven for 25 mins. REmove foil and continue cooking 25 mins, until potatoes are tender and browned at edges. Cut into wedges and serve immed.
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