Categories: Appetizers, Gourmet
      Yield: 6 Servings
      4 tb Butter
      4    Shallots; chopped fine
    1/2 c  White wine
    1/2 c  Cream
      3 lb Potatoes; peeled/sliced thin
      5    Cl Garlic; halved
           Bouquet garni: rosemary, thy
        pn Nutmeg
           Salt and freshly ground pepp
      6 sl Prosciutto; paper thin
    1/2 lb Wisconsin brie; sliced
      6    3-inch discs of puff pastry
  Recipe by: Philippe Schmit, Park Bistro, New York City Preparation
  Time: 0:35 Heat butter and saute shallots. Add wine and reduce by
  half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and
  pepper. Cook 5 minutes and remove from heat. Place several potato
  slices into bottom of 6 3- inch molds* in circular petal formation.
  Add layers of prosciutto, Brie and remaining potatoes. Top with
  pastry. Bake for 20-25 minutes at 450- degrees until potatoes are
  done and pastry is dark gold. Turn tatin out onto plate and garnish
  as desired.

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