Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter Bouquet garni: rosemary, thy
4 Shallots; chopped fine pn Nutmeg
1/2 c White wine Salt and freshly ground pepp
1/2 c Cream 6 sl Prosciutto; paper thin
3 lb Potatoes; peeled/sliced thin 1/2 lb Wisconsin brie; sliced
5 Cl Garlic; halved 6 3-inch discs of puff pastry

Recipe by: Philippe Schmit, Park Bistro, New York City Preparation
Time: 0:35 Heat butter and saute shallots. Add wine and reduce by
half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and
pepper. Cook 5 minutes and remove from heat. Place several potato
slices into bottom of 6 3- inch molds* in circular petal formation.
Add layers of prosciutto, Brie and remaining potatoes. Top with
pastry. Bake for 20-25 minutes at 450- degrees until potatoes are
done and pastry is dark gold. Turn tatin out onto plate and garnish
as desired.

From Randy Pollak

Browse by categories