Crispy Potato Tartlets with Goat Cheese Cream, Confit Leek and Thyme Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a muffin tin with a little of the olive oil.

2. 2

   Grate the potatoes on the coarse side of a grater. Place them in a clean kitchen towel and squeeze very well to remove as much moisture as possible.

3. 3

   Mix the grated potatoes with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and the black pepper. Divide the mixture among 6 muffin cups, pressing it onto the bottom and sides to form small tartlet shells.

4. 4

   Bake the potato shells for 20 to 22 minutes at 220 °C / 425 °F, until golden and crisp around the edges.

5. 5

   While they bake, prepare the leek. Heat the remaining olive oil with the butter in a skillet over low heat. Add the leek and cook for 10 to 12 minutes, stirring occasionally, until very tender and lightly golden. Stir in half of the thyme and 1 g (1/4 tsp) salt.

6. 6

   Toast the hazelnuts in a small dry skillet for 2 to 3 minutes over medium heat, or in the oven at 180 °C / 350 °F for 5 minutes, until fragrant. Toss them with the remaining thyme.

7. 7

   In a bowl, mix the soft goat cheese, Greek yogurt, lemon zest, lemon juice, honey, and chives until smooth and creamy.

8. 8

   Remove the potato tartlets from the oven and let them rest for 3 minutes. Carefully unmold them.

9. 9

   Fill each tartlet with a spoonful of goat cheese cream, top with the confit leek, and finish with the thyme hazelnuts.

10. 10

    Serve warm or at room temperature, with an extra sprinkle of chives if desired.