Tourte of Petit Bleu Cheese and Potatoes, Dandelion Greens

INGREDIENTS:1 Le Petit Bleu cheese
2 red bliss potatoes (large)
2 sheets puff pastry (10 inch x 15 inch)
2 tsp. fresh thyme leaves
1 pinch nutmeg
to taste, salt and pepper
2 Tbsp. olive oil
1 bunch dandelion greens
½ tsp. balsamic vinegar
1 pack enoki mushrooms DIRECTIONS:Cut potatoes into 1/8 inch thick slices, and rinse under running water. Pat dry and saute in olive oil over low heat. Flip potato slices when first side is golden brown.

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