Truffled Potato & Portobello Tart

**Reminder, Giveaway ends this Friday, November 12th (that's tomorrow!) Go here to enter!**

It has recently occurred to me that I am obsessed with tarts. Big tarts, little tarts, sweet tarts, savory tarts. Line some goodies with pastry or a crust of some sort, and I am in. Such an easy sell. Mashed potatoes? Sure I like them, but mashed potatoes baked inside a pastry dough? Give it to me right now.

This tart may contain everything I want out of comfort food. Creamy, cheesy mashed potatoes, crispy, buttery filo dough, earthy, hearty mushrooms, fresh chives, and a drizzle of truffle oil. Oh yes, that's right, I played the truffle oil card. My older, wiser sister is a firm believer that, like bacon, truffles make pretty much everything better. If that is her conviction, I think I would like to join the faith. Think there is a truffle worshiping church somewhere in Italy? There should be.

I don't know what took me so long, but I finally bit the bullet and bought a bottle of black truffle oil. I need to restrain myself so I don't put it on everything I eat for the next two months. I cannot wait to try making my own slow fried eggs with a little of the oil drizzled over the top for breakfast this weekend. Or maybe for dinner tonight, I don't know if I can wait that long.



I saw a version of this tart on Jamie Oliver's show on the cooking channel last week, and knew instantly that I had to make it. Unfortunately, it is no longer asparagus season and there is little I detest more than asparagus spears that are an inch in diameter. I am very discriminatory when it comes to asparagus, I only like the skinny ones. Maybe someday I will learn to love all asparagus spears as they are, but for now I am set in my ways. This is coming from the girl who only used to eat the 'tree tops' off the broccoli and leave the rest. I have come a long way since then.



I had to think of something that would go well with the cheesy mashed potato base, but wouldn't put me into carbohydrate or starch overload. Many of the vegetables that are in season right now would probably have that effect. I instead decided to use thinly sliced portobello mushroom caps in place of the asparagus, and add a little Gruyere, chives, and of course truffle oil to the mix. It was wonderful. The smell was heavenly and I have been thoroughly enjoying eating all the leftovers this week.

The best part is, it was really easy to assemble. Filo, or Phyllo dough can be intimidating because it is so fragile and thin, but this tart is pretty rustic, it looks better that way. You don't have to worry about tearing the sheets of dough, just slather on some more melted butter and patch it up with the next layer. You could substitute puff pastry dough for a thicker and less fussy crust, but I like how light the crust was with just five or so layers of filo.



Or you can forgo the crust all together and just bake the filling, for a gluten free version. Almost just as good. Almost.



Truffled Potato & Portobello Tart
adapted from Jamie Oliver
serves 4-6

1 1/4 lb. (a little more or a little less if just fine) of russet potatoes, peeled and cubed
3-4 medium portobello mushroom caps, thinly sliced
5-6 sheets of filo dough
1/2 stick of butter, melted
3/4 cup white cheddar cheese, grated
3/4 cup Gruyere cheese, grated
3 large eggs
1 cup heavy cream
salt & pepper to taste
2 tablespoons minced chives
truffle oil for garnish

Place cut potatoes in a pot filled with cold water and boil until fork tender, about 15 minutes. Drain.

Preheat your oven to 375 degrees F. Take whatever dish you are planning on using, I actually used a 8 X 8 in cake pan that I lined with parchment paper (but you can using a baking dish, or a tart pan as well) and brush with melted butter to coat.

Take one sheet of your filo dough (keep the rest covered with a slightly damp paper towel so it doesn't dry out) and gently line your pan. Brush melted butter all over the filo, and repeat with 5-6 sheets of dough. You can leave the edges of the filo draped over the sides of the dish for now. Cover with a damp towel or paper towel and set aside.

In a small bowl beat the eggs together with the cream with a fork. In a large bowl, break up the potatoes with a masher, then add the cheeses and mash until combined. Add the cream and egg mixture and mash and mix until smooth. Season generously with salt and pepper.

Pour potato mixture into filo-lined baking dish leaving at least 1/2 inch room from the top of the dish. Spread into an even layer and top with your sliced mushrooms. Sprinkle with a little extra ground black pepper and the chives. Gather the extra filo dough that was draped over the edge and crimp it together around the edge of the potato mixture. Brush more butter all over the filo crust, and bake for 20-30 minutes until middle has set and the filo is golden brown. The time will vary depending on the size and depth of your baking dish. Mine took a bit longer since it was so deep.

Let the tart set up for at least 15 minutes before cutting. Drizzle with a bit of truffle oil and sprinkle with fresh chives before serving.

Spring-ing

I think spring has sprung here in Chicago. Well maybe it is still in the process of springing, but close enough right?

This year it seems spring = wedding season. Not mine of course, but I am involved in one of my close friend's wedding festivities. This morning her bridesmaids threw her a shower, full of friends, flowers, presents, champagne, and way too much delicious food.

I was in charge of desserts and decided to make a few different items to cater to many people's tastes. It was also an excuse to purchase some super cute tartlet pans. For the fruit lovers there was a lime, coconut, and macadamia nut tartlet, and for the chocolate lovers: (including the bride herself) a chocolate truffle tartlet with raspberries. For the cookie lovers, I brought some green and pink macarons, to coordinate with her wedding colors.

Also, we were asked to decorate wine bags, with a bottle wine wine inside for the bride-to-be to guess who brought it. I may or may not have gotten a little ambitious here...but look at how cute my little sushis turned out :-) Me (unemployed designer) + craft store + too much time on my hands = sushi wine bag.

The shower was gorgeous, the bride was beaming, and the guests' tummies were full and happy.

Chocolate Raspberry Truffle Tartlets

adapted (barely) from Tartlette.com

This makes 6 5-inch tartlets or 8 4-inch tartlets.

The crust:

1 stick unsalted butter, room temperature

1/2 cup powdered sugar

3 egg yolks

pinch of salt

1 1/4 cup flour

1/4 cup unsweetened cocoa powder

The filling:

8 ounces bittersweet chocolate, roughly chopped

12 tablespoons unsalted butter, room temperature

1/4 cup sugar

1/4 cup brewed coffee, use a dark, flavorful roast for this

4 eggs

The ganache:

4 ounces bittersweet chocolate

1/3 cup heavy whipping cream

2 tablespoons unsalted butter, room temperature

To finish:

1 1/2 pints of raspberries (or about 15 raspberries per tarts)

powdered sugar for dusting

For the crust:

In a stand mixer fitted with the paddle attachment, combine the butter and sugar together and beat until light and fluffy. Add the eggs and salt and mix until incorporated. Add the flour and cocoa powder and mix just to combine. Turn dough out onto floured surface, and knead breifly just until the dough comes together, about 10-15 turns. Flatten dough into disc and wrap in plastic wrap. Chill for at least one hour.

Preheat oven to 350. Place your tart rings on a heavy baking sheet.

Roll out dough between two pieces of parchment paper until it is 1/4 inch thick. Cut out 7-inch rounds from the dough and press them into the tart pans. If there is not enough area for 6 rounds, re-roll scraps once and cut from there. If the dough tears while you are putting it into the tart pans (and it most likely will) just press it back together. Gently prick the tart dough with a fork all over the bottom surface, this will help the bottom from bubbling up too much.

Bake shells for 12 minutes, turning the pan front to back halfway through the baking time.

For the filling:

While the tart shells are par-baking, place the chocolate in a medium bowl and set aside. Heat the butter, sugar, and coffee in a small saucepan over medium heat, stirring until sugar has dissolved. Bring just to a boil then remove from heat and pour over the chocolate. Let sit undisturbed for 2-3 minutes.

Whisk the chocolate mixture until smooth. Add the eggs one at a time while whisking, until incorporated and smooth.

When tart shells have finished par-baking, remove them from the oven and gently press down the bottoms if they have bubble up at all. Divide batter evenly among tart shells, leave about 1/4 inch room from the top for the ganache. Bake for another 12 minutes until filling is set and cooked through.

Let cool completely then remove from tart pans.

For the ganache:

Place the chocolate in a medium bowl and set aside. Heat the cream in a small saucepan over medium heat until just boiling. Pour over chocolate and let sit undisturbed for 2-3 minutes. Whisk until smooth, then add in the butter, whisking vigorously until smooth and shiny.

Divide evenly among tarts and smooth with an offset spatula. Let cool for about 5 minutes before adding raspberries.

To Finish:

Arrange raspberries in concentric circles on the tarts and dust with powdered sugar. Refrigerate until ready to eat.

These guys are pretty sturdy and can be made a day or two in advance, just keep them covered and chilled, saving the powdered sugar dusting for immediately before serving.

These were a huge hit at the shower. Poor little lime tarts were completely neglected next to these beauties (not to mention two flavors of macarons).

But its okay, that just left more for me to eat, and I will share them with you in the next post. Crap, I have to be in a swimsuit in two weeks...this isn't good.