I quite liked the shrimp with farro and white bean salad from Malibu Farms, but this goat cheese potato pizza tartlet with mushrooms and arugula? Stunningly good. Ooey gooey and decadently cheesy, the puff pastry base and the parboiled potato slices effectively sandwich the quintuple cheese layer, and the rosemary, mushrooms, and arugula (or other baby greens) help to cut some of that richness. Helene’s goat cheese potato pizza tartlet is worth the price of the book, and something I expect to make frequently when I’m having people over. The puff pastry base means this pizza tartlet is super easy to execute without much advance notice beyond defrosting the pastry.
Use a food processor to whiz together the goat cheese, creme fraiche or mascarpone, and egg. Use the same food processor to shred yourself 3(!) cups of cheese. Then use the food processor again to thinly slice your washed russet potato. No need to wash the food processor in between. That’s pretty much it. You’ll need to boil the potato for a minute or two, chop a bit of rosemary and prick the puff pastry, then dress it with the toppings, but otherwise, a crowd-friendly (my friends devoured this pizza) appetizer or entrée is ready for baking in under 20 minutes of prep time. While it cooks, you can have the mushrooms cooking to scatter on top and rinse/dry the arugula.One of the easiest things I’ve ever made for a dinner party, this goat cheese potato pizza tartlet is also one of the most liked things I’ve ever made for a dinner party.
from Malibu Farms
Goat Cheese Potato Pizza Tartlet with Mushrooms and Arugula
- 1 large russet potato
- Kosher salt
- drizzle olive oil
- handful mushrooms
- 1 sheet puff pastry defrosted
- 1/2 cup goat cheese
- 1/2 cup creme fraiche*
- 1 large egg
- 3 cups mix of 3 cheeses (e.g. cheddar, provolone, jack, colby, and/or mozzarella) shredded or sliced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh rosemary chopped
- small bunch (4 ounces) arugula
- lemon juice from about 1 lemon
- Bring a small pot of salted water to a boil. Thinly slice the russet potato using a mandoline or very sharp knife, then drop it into the boiling water and cook for 1-2 minutes. Drain the water and reserved the "cooked" potato slices.
Clean the mushrooms with a cloth rag, then slice them into about 1/8-to-1/4 inch thick pieces. Place a large saute pan over medium-high heat, add a drizzle of olive oil, and once the oil shimmers, add the sliced mushrooms. Season with salt and pepper and cook for just 2-3 minutes. Remove from the heat and set aside.
Preheat the oven to 425°F. Place a silpat baking mat or parchment paper on a quarter or half sheet pan. Spread the defrosted puff pastry out onto the prepared sheet pan. Poke the puff pastry all over with a fork to prevent the dough from rising.
In a food processor, blend the goat cheese with the creme fraiche and egg until the mixture reaches a spreadable consistency. Spread the cheese mixture over the puff pastry, leaving a small rim around the edges of the pastry uncovered, then cover the soft cheese spread with the shredded cheese. Decorate the top with the prepared potato slices, another drizzle of olive oil, a dusting of the grated Parmesan cheese, the chopped fresh rosemary, and a sprinkle of Kosher salt.
Place the puff pastry in the preheated oven and bake for about 35-45 minutes. While it bakes, prepare the arugula. Rinse to clean, pat or spin dry, then toss with Kosher salt, olive oil, and lemon juice to taste.
Lift the pizza a little to look at the bottom, it should be golden brown when close to done. At this point, add the prepared mushrooms and return to the oven for another 2-3 minutes, until the pizza is done. Remove from the oven, slice into 4-8 segments, garnish with the seasoned arugula, and serve.