Potato Tartlet Recipe
Made with leek agrodolce and salmon roe.
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Ingredients
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For the Potato Tartlet Base
For the Leek Agrodolce
For Garnish
Method
Prepare the Potato Tartlet Base
- 1
- 2
Mash the Potatoes
In a mixing bowl, mash the cooled potatoes until smooth. Stir in melted butter, salt, black pepper, and egg yolk. Mix until well combined.
- 3
Add Flour
Gradually add in the all-purpose flour, mixing until a soft dough forms.
- 4
Shape the Tartlets
Preheat the oven to 375°F (190°C). Grease a muffin tin. Press the potato dough into the bottom and up the sides of each muffin cup to form tartlet shells.
- 5
Bake the Tartlet Shells
Bake the tartlet shells in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let cool.
Prepare the Leek Agrodolce
- 6
Slice the Leeks
Clean the leeks thoroughly and slice them into thin rounds.
- 7
- 8
Add Vinegar and Sugar
Stir in the red wine vinegar and sugar, cooking for another 2-3 minutes until the mixture thickens slightly. Season with salt and black pepper to taste. Remove from heat.
Assemble the Tartlets
- 9
Fill Tartlets
Once the potato tartlet shells have cooled, carefully fill each shell with the leek agrodolce mixture.
- 10
Garnish
Top each tartlet with a generous spoonful of salmon roe and sprinkle with fresh dill.