Tourte of Petit Bleu Cheese and Potatoes, Dandelion Greens

INGREDIENTS:1 Le Petit Bleu cheese
2 red bliss potatoes (large)
2 sheets puff pastry (10 inch x 15 inch)
2 tsp. fresh thyme leaves
1 pinch nutmeg
to taste, salt and pepper
2 Tbsp. olive oil
1 bunch dandelion greens
½ tsp. balsamic vinegar
1 pack enoki mushrooms DIRECTIONS:Cut potatoes into 1/8 inch thick slices, and rinse under running water. Pat dry and saute in olive oil over low heat. Flip potato slices when first side is golden brown. Colo

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.