Petatou de Chere Fraise au Thyme et Olives Nicoises

Name: Petatou de Chere Fraise au Thyme et Olives Nicoises
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, chopped fine; 2 large fresh basil leaves; 2 tablespoons balsamic vinegar; 1 tablespoon Sherry vinegar*; 5 tablespoons extra-virgin olive oil; 1 pound small Yukon Gold or red potatoes; 4 shallots, chopped fine (about 1/4 cup); 1/4 teaspoon finely chopped fresh thyme leaves; 1 teaspoon finely chopped fresh tarragon leaves; 1 tablespoon finely chopped fresh parsley leaves; 1/2 cup Nicoise or other brine-cured black olives, pitted; six 3-inch metal pastry rings; a 10-ounce log soft mild goat cheese such as Coach Farm brand, cut into 6 equal pieces; 1 cup heavy cream; 1 fresh basil leaf; 1 large egg yolk; 6 cups mesclun (mixed baby greens, about 1/2 pound), washed and spun dry; 3 tablespoons chopped fresh chervil; Garnish: fresh thyme sprigs; *available at specialty foods shops and some supermarkets

Servings: persons

1 shallot, chopped fine
2 large fresh basil leaves
2 tablespoons balsamic vinegar
1 tablespoon Sherry vinegar*
5 tablespoons extra-virgin olive oil
1 pound small Yukon Gold or red potatoes
4 shallots, chopped fine (about 1/4 cup)
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 cup Nicoise or other brine-cured black olives, pitted
six 3-inch metal pastry rings
a 10-ounce log soft mild goat cheese such as Coach Farm brand, cut into 6 equal pieces
1 cup heavy cream
1 fresh basil leaf
1 large egg yolk
6 cups mesclun (mixed baby greens, about 1/2 pound), washed and spun dry
3 tablespoons chopped fresh chervil
Garnish: fresh thyme sprigs
*available at specialty foods shops and some supermarkets

1
In a small bowl whisk together all vinaigrette ingredients except oil with salt and pepper to taste.
2
Whisk in oil in a stream until emulsified.
3
In a 3-quart saucepan cover potatoes with 2 inches water and simmer until just tender, 10 to 12 minutes.
4
Drain potatoes in a colander and cool.
5
Cut potatoes into 1/4-inch-thick slices and in a bowl toss gently with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 tablespoons vinaigrette until combined well.
6
Arrange pastry rings on a baking sheet.
7
Divide potato salad among rings, layering potato slices to 1/2 inch below tops of rings, and top with goat cheese pieces, spreading cheese evenly to cover potato salad completely.
8
Potato goat-cheese rounds may be prepared up to this point 1 day ahead and chilled, covered.
9
Bring rounds to room temperature before proceeding.
10
Preheat broiler.
11
In a small saucepan simmer cream with basil leaf until reduced by about half.
12
Whisk in yolk and salt and pepper to taste and remove pan from heat.
13
Carefully remove rings from rounds and spread about 1 tablespoon cream mixture evenly over top of each round.
14
Broil rounds on baking sheet 6 inches from heat until tops are golden.
15
Toss mesclun with chervil and remaining vinaigrette and divide among 6 salad plates.
16
Transfer warm rounds to plates with a spatula and garnish with thyme sprigs and remaining 1/4 cup olives.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 shallot, chopped fine, 2 large fresh basil leaves, 2 tablespoons balsamic vinegar, 1 tablespoon Sherry vinegar*, and more.

Yes, Petatou de Chere Fraise au Thyme et Olives Nicoises falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!