Hudson Valley Chef's Table by Julia Sexton

Author:Julia Sexton
Language: eng
Format: epub
ISBN: 9781493010592
Publisher: Lyons Press

POTATO-TOUSSAINT TART

(SERVES 8)

For the pâté brisée:

¼ pound unsalted butter, chilled

6 ounces unbleached, unbromated all-purpose flour

¼ teaspoon kosher salt

⅛ teaspoon baking powder

2 tablespoons plus 2½ teaspoons filtered water, cold

For the filling:

2 pounds Yukon Gold potatoes, peeled and sliced

10 ounces whole milk (Devereaux recommends that you use non-homogenized milk that has been pasteurized, rather than ultra-pasteurized.)

8 ounces heavy cream (not ultra-pasteurized)

2 sprigs thyme

2 cloves garlic, peeled and lightly crushed

Salt

Freshly ground pepper

½ ounce unsalted butter

1 medium onion, cut into ½-inch dice

1 organic egg

¼ teaspoon nutmeg

8 ounces Toussaint cheese, rind removed and cut into ⅛-inch-thick slices

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