These fluted tartlets are baked in a potato crust and have a tempting egg filling seasoned with fresh herbs, cheese, leeks, and mushrooms.
Downloads:Herb and Potato Tartlets
3 cups finely grated baking potato
¼ cup finely grated Parmigiano-Reggiano cheese
5 tablespoons unsalted butter, melted and divided
1¾ teaspoons coarse salt, divided
1¾ teaspoons ground black pepper, divided
1 cup minced leeks
½ cup finely chopped baby portabella mushrooms
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1½ teaspoons chopped fresh oregano
3 large eggs, at room temperature and lightly beaten
1½ tablespoons heavy whipping cream
18 thin slices baby portabella mushrooms
Garnish: fresh oregano
• Preheat oven to 425°.
• Butter 18 (3¼-x-1¼-inch) fluted brioche pans. Set aside.
• In a large bowl, combine potato, cheese, 3 tablespoons butter, ¾ teaspoon salt, and ¾ teaspoon ground black pepper. Stir until mixture is well combined.
• Divide mixture among prepared pans, and firmly press into the bottom and up the sides. Place pans on a rimmed baking sheet.
• Bake until potato shells are golden brown, 18 to 22 minutes. Let cool in pans for 15 minutes.
• Reduce oven temperature to 350˚.
• Carefully remove potato shells from brioche pans, and place on a parchment-lined rimmed baking sheet. Set aside.
• In a small sauté pan, melt remaining 2 tablespoons butter over medium heat. Add leeks and mushrooms. Cook until tender and beginning to brown, 8 to 12 minutes.
• Add chives, basil, parsley, and oregano. Cook until herbs are wilted, approximately 3 minutes. Transfer mixture to a medium bowl. Let cool for 10 minutes.
• Add eggs, cream, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Whisk until mixture is well combined.
• Divide egg mixture evenly among potato shells. Place a mushroom slice in the center of each.
• Bake until centers are set and slightly puffed, 10 to 15 minutes. Let cool slightly. Serve warm.
• Garnish with oregano, if desired.