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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. Color the second side, then lower heat and add thyme. Let potatoes cool in sieve to drain off excess oil. Slice Le Petit Bleu into 6 equal-sized discs.

Cut one sheet of puff pastry into six 6 inchdiameter circles, then pick them up with a fork. Place four slices of potato in center of each circle, making sure to keep ½ inch pastry around potatoes. Cover potato slices with slice of Petit Bleu, and top cheese with single slice of potato. Cut second sheet of puff pastry into six 6 inch diameter circles and roll circles out lightly with rolling pin. Seal two edges of pastry together and let tourtes rest in refrigerator for 2 hours. Preheat oven to 380°F. Before baking, brush with eggwash. Bake for 20 minutes. To serve, toss dandelion greens and enoki mushrooms in balsamic vinegar, and place next to tourte. SERVINGS:6 servingsFrom:Chef Herve Mahe, Cascadia Restaurant, Seattle