Goat Cheese Potato Pizza Tartlet with Mushrooms and Arugula

I liked the shrimp with farro and white beans from Malibu Farm, 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.

Original source: Malibu Farm

Goat Cheese Potato Pizza Tartlet with Mushrooms and Arugula

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Course: Appetizer, Main Course

Cuisine: French

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 0 servings

Ingredients

• 1 sheet puff pastry defrosted
• 1 large russet potato
• kosher salt
• drizzle olive oil
• 2 handfuls mixed mushrooms about 6-8 ounces
• freshly ground black pepper
• ½ cup goat cheese
• ½ cup creme fraiche or mascarpone cheese
• 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

Instructions

• Thaw the puff pastry from frozen for about 40 minutes before commencing. Preheat the oven to 425°F.
• Bring a small pot of salted water to a boil. Thinly slice the russet potato using a mandoline or very sharp knife, then drop the slices into the boiling water and cook for 1-2 minutes. Drain the water, reserving the "cooked" potato slices.
• Clean the mushrooms with a cloth rag, then slice them into about ⅛-to-¼ 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.
  
• 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. Roll the pastry out on the silpat to form a rectangle of roughly 10x15 inches. Poke the puff pastry all over with a fork to prevent the dough from rising. Place in the oven for 10-15 minutes, until lightly toasted.
• 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 parbaked 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 40-50 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 the seasoned arugula, then return to the oven for another 2-3 minutes, until the pizza is done. Remove from the oven, slice into 4-8 segments and serve.