Petatou De Chevre Frais (Potato Tart With Goat Chee

Name: Petatou De Chevre Frais (Potato Tart With Goat Cheese)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds new potatoes (preferably Yukon Gold); 1 cup heavy cream; 1 egg yolk, beaten; ⅓ cup balsamic vinegar; 1 bunch fresh basil, chopped; 1 bunch fresh thyme, chopped; 1 bunch fresh tarragon, chopped; 1 bunch Italian parsley, chopped; 3 shallots, chopped; 1 cup extra-virgin olive oil; Salt and freshly ground pepper to taste; 1 10-ounce log goat cheese, cut in 6 even slices, preferably Coach Farm; 1/2 pound mesclun salad greens

Servings: persons

1 1/2 pounds new potatoes (preferably Yukon Gold)
1 cup heavy cream
1 egg yolk, beaten
⅓ cup balsamic vinegar
1 bunch fresh basil, chopped
1 bunch fresh thyme, chopped
1 bunch fresh tarragon, chopped
1 bunch Italian parsley, chopped
3 shallots, chopped
1 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
1 10-ounce log goat cheese, cut in 6 even slices, preferably Coach Farm
1/2 pound mesclun salad greens

1
Place the potatoes in a pot and cover with cold, salted water.
2
Cook until the potatoes are tender.
3
Drain, peel and slice into 1/2-inch rounds.
4
Whip the cream until it forms soft peaks, then gently fold in the egg yolk.
5
Set aside.
6
In a bowl, whisk together the vinegar with half the herbs and shallots.
7
Slowly whisk in the oil.
8
Set aside.
9
Season the potatoes with salt and pepper to taste.
10
Toss with the remaining herbs, the shallots and all but 2 tablespoons of the vinaigrette.
11
Place the potatoes in the bottom of 6 small metal pastry rings set on a cookie sheet.
12
Place a slice of cheese on top of each, pressing the cheese with a spoon to the edge of the ring.
13
Refrigerate for half an hour.
14
Preheat the oven to 300 degrees.
15
Remove the rings from the potatoes.
16
Place the potato-cheese rounds in the oven for 7 minutes.
17
Spread 1 tablespoon of cream on top of each and glaze briefly under the broiler.
18
With a spatula, carefully transfer to 6 small plates.
19
Garnish with mesclun and drizzle the remaining vinaigrette over all.

1046

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 13 ingredients. The key ingredients include: 1 1/2 pounds new potatoes (preferably Yukon Gold), 1 cup heavy cream, 1 egg yolk, beaten, ⅓ cup balsamic vinegar, and more.

Yes, Petatou De Chevre Frais (Potato Tart With Goat Cheese) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Petatou De Chevre Frais (Potato Tart With Goat Cheese)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions