Ingredients
Pate Brisée
200g all-purpose flour
150g cold butter, cubed
1 tsp. salt
4-5 tbsp. ice water
Potato Parsnip Cream
1 cup whole milk
0.5 cup heavy cream
2-3 medium Yukon Gold potatoes
4-5 parsnips, peeled and chopped
1 tsp. Rock the Casbah | Ras el Hanout
2 tsp. salt
6 tbsp. butter, cubed
Caramelized Leeks
2-3 whole leeks, cleaned and sliced into 1” thick rounds
1 tbsp. olive oil
1 bunch of thyme
2 tbsp. butter
Salt and pepper
Balsamic vinegar, for serving
Crème fraiche, for serving
Preparation
For pate brisée: Add flour, butter, and salt to a food processor. Pulse until mixture resembles coarse, wet sand. Slowly incorporate ice water one tablespoon at a time until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350 F. Roll dough about 0.25-0.125 inches thick to the shape of your tart tin. Press into tart tin, cutting the excess off from the edge and piercing with a fork throughout. Cover with parchment and fill with baking weights (or dried beans). Cook for 20-25 minutes until golden. Allow to cool.
For potato parsnip cream: In a large pot, bring water to a boil and add potatoes (skin on). Boil until fork tender, about 20-30 minutes, then remove from the pot and allow to cool slightly. Remove skins, cut into halves or quarters, and set aside.
In a saucepan, warm milk and cream over medium heat until just simmering. Add parsnips and allow to cook in the milk until fork tender, about 10-15 minutes. Add potatoes and cook for an additional 5-6 minutes. Remove from heat, strain the mixture, and allow to cool, reserving the cooking liquid in a separate container.
In the bowl of a food processor, pulse together potato-parsnip mixture, some of the reserved liquid, Rock the Casbah | Ras el Hanout, salt, and butter until just smooth (do not overmix). Add in additional cooking liquid until the desired texture is reached, preferably thick enough to pipe.
For caramelized leeks: Heat a cast iron skillet over medium heat with a few tablespoons of olive oil. Add leeks cut side down and season with salt. Allow to cook until crispy and browned on one side, then flip over and continue to cook for an additional 4-5 minutes. Add butter and thyme and baste leeks for the last couple minutes of cooking. Set aside to cool slightly.
To assemble, pipe potato parsnip cream into the baked pate brisée and spread to evenly fill the pastry. Arrange caramelized leeks over the custard in whichever pattern you like. Drizzle with balsamic vinegar and the tart is ready to serve. Top with a dollop of creme fraiche, and enjoy!
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