- Cook Time
- Prep Time
- 6 ServingsServings
- 2 T butter
- 5 (80 - 70 count) peeled Idaho Potatoes
- 1 C Heavy cream
- 1 1/2 c shredded Fontina cheese
- 4 Eggs
- Salt to taste
- 1 T finely ground black pepper, or to taste
- 1 c créme fraîche
- 3 T finely diced shallot
- 3 T finely chopped dilI
- 12 slices Thinly sliced smoked salmon
1 Adjust oven rack to center. Preheat the oven to 325°F.
2 Butter six 4-inch tart molds with removable bottoms. Set aside.
3 Place the Idaho Potatoes in an 8-qt. sauce pan and cover with cold water. Bring to a slow simmer and cook for an additional 25 minutes.
4 Remove potatoes and shock in ice water until completely cooled. Cut potatoes in 1/4-inch slices and set aside.
5 In a medium pan, bring cream to a boil, add 1 c of cheese and stir until melted. Remove pan from heat.
6 Transfer mixture to a mixing bowl and let cool. Whisk eggs in one at a time. Season with salt and pepper.
7 Divide the sliced potatoes evenly among greased tart molds. Cover with custard. Sprinkle remaining cheese on top.
8 Bake tarts until firm, or approximately 30 minutes.
9 Fold créme fraîche, shallots and dill together. Unmold tarts by pushing the bottoms up and sliding the tart off the base.
10 Place two slices of the salmon on each and one tart on top. Ladle 2 ounces of seasoned créme fraîche on top of each tart.
Source: Idaho Potato Commission