Potato and Egg Tartlets

So these are good. Really, really good. I completely cheated on the recipe from seven spoons with a shortcut on the potatoes, so I bet the actual recipe is even better. I simply couldn't wait any longer for these beautiful little tarts to be in my belly.




Potato and Egg Tartlets
Inspired by seven spoons

Ingredients:
1.5 tablespoons butter
2 medium potatoes
6 large eggs
1 teaspoon minced fresh thyme leaves
1.5 tablespoon minced fresh flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
1 medium shallot, minced
2 teaspoon minced garlic
2 tbps heavy cream
Salt and freshly ground black pepper

Preheat oven to 450ºF.

Slice the potatoes very thinly. As thin as you can get them. The original recipe suggests that you use a mandoline or the blade of a food processor. I have neither of these things. Therefore, I know it's at least feasible with a knife, though probably much more of a pain in the ass.


Melt the tablespoon of butter in a large pan. Saute the potato slices with salt and pepper until the potatoes are just soft enough to be pliable, and transfer off the heat. While the potatoes are cooking, combine the herbs and Parmesan cheese in a small bowl. Set the mixture aside.


Using six small tart pans or ring moulds about 4" wide, arrange the potato slices in a concentric and overlapping circle to line the pans, beginning from the outside in to the center. Most of the bottom should be filled up, but small cracks are fine since the egg will seep through just a little bit and hold the whole tart together.

In a small sauté pan, melt the remaining butter and saute the shallot and garlic over low heat until translucent, about 10 minutes. Divide the shallot mixture evenly amongst the tart pans.

Carefully crack one egg into each pan. Sprinkle the herb and cheese mixture over each, and spoon a little bit of cream on top. Season well with salt and pepper.



Place tarts on a baking sheet and put in the oven for 12-15 minutes, until the whites are cooked and just set. They'll continue to cook a little more even after they've been taken out of the oven, so this should be taken into account when considering how done you like your eggs.

Allow the eggs to sit for a minute. Use the tip of a butter knife to loosen the tart and slide out onto plates. Delicious sprinkled a little bit of Tabasco for those who like it hot. Serve up immediately with some toast and mimosas for a light and lovely brunch.