Camembert, Spring Onion and Potato Tart with Mixed Greens and Mustard Vinaigrette

Camembert, Spring Onion and Potato Tart with Mixed Greens and Mustard Vinaigrette

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Camembert, pronounced kam-uhm-bair, should be pronounced kam-YUM-bair. One of France’s most popular cheeses is also popular at Brookford Farm here in New Hampshire. Similar to Brie, Camembert is a mold-ripened soft cow-milk cheese. Camembert is typically smaller and more compact than Brie. When you first take a bite of Camembert you begin with a buttery flavor hinted with salt followed by an underlying hint of mushroom. 

This tart was made using ingredients from Arrowhead Farm  and Brookford Farm. If you enjoying making homemade pie crust, use Brookford’s pastry flour. Serve with a simple salad of mixed greens for a light, simple brunch, lunch or dinner.

Tart:

What you need:

• Your favorite pastry crust, ready for filling
• 2 lg or 3 med russet potatoes, peeled and sliced into 1/4” slices.
• 2 tbs butter
• 3 lg spring onions (white and pale green parts only), sliced (about 2 c)
• 2/3 c raw whipping cream
• 4 oz Camembert cheese, cut into 1/2-inch pieces (remove the rind, if desired)
• 1 lg egg
• Freshly grated sea salt and black pepper

What you do:

• In saucepan, bring potatoes to light boil with salt.
• Continue cooking for 5-7 min, until you can just pierce with fork; potatoes should be firm.
• Drain and immediately cover with cold water.
• In sauté pan, melt butter and add spring onion.
• Cook until soft and season with salt and pepper.

• In saucepan, bring potatoes to light boil with salt.
• Continue cooking for 5-7 min, until you can just pierce with fork; potatoes should be firm.
• Drain and immediately cover with cold water.
• In sauté pan, melt butter and add spring onion.
• Cook until soft and season with salt and pepper.
• In med saucepan, bring cream to simmer over med heat.
• Reduce heat to low.
• Add Camembert and stir until melted.
• Remove from heat and cool 5 min.
• Add egg and whisk to form custard.
• Season with salt and pepper.
• Add onion mixture and set aside.
• Heat oven to 400° and prepare baking sheet with parchment paper.
• Roll out pastry dough to 1/4" thick.
• Place crust on baking sheet.
• Leaving about 1” around crust edge, top with potato slices in a circular pattern, overlapping edges slightly.
• Spread leek mixture over potatoes.
• Season with additional black pepper, if desired.
• Place in oven and bake until crust turns golden, about 20 min.

Mixed Greens with Mustard Vinaigrette:

What you need:

• 1/3 c cider vinegar
• 2 tbs mustard (Dijon, whole grain, etc)
• 1 tbs honey
• Freshly ground sea salt and black pepper
• 2/3 c extra-virgin olive oil
• 8 oz mixed greens, washed and dried

What you do:

• In sm bowl whisk together vinegar, mustard and honey.
• Season with salt and pepper.
• Slowly whisk in oil.
• Drizzle on salad.