| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New York City | Appetizers, Gourmet | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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