Sweet garlic potato tart

Yield: 10 servings

Measure Ingredient
30 Garlic cloves - (abt 5 oz); peeled
4 tablespoons Unsalted butter
½ cup Half-and-half
2½ pounds Russet potatoes; peeled, halved
2 tablespoons Chopped chives
Salt; to taste
Freshly-ground black pepper; to taste
6 ounces Katafi; (shredded filo)
Clarified butter

Add the garlic to a small pan and cover with cold water. Over high heat, bring to a boil. Remove from the heat and strain. Repeat this two more times. Drain the garlic and set aside. Add the butter to the pan. Melt the butter over medium heat, add the garlic, lower the heat and sweat the garlic for 5 minutes. Add the half-and-half and bring to a simmer. Place the garlic mixture in a blender and puree until smooth. Meanwhile, cook the potatoes until tender in lightly salted water. Remove from the heat and drain the potatoes using a strainer. Put the potatoes through a food mill or potato ricer and return to the pot. Stir the potato puree over medium heat until any excess moisture has evaporated and the potatoes are fluffy.

Add the garlic mixture and the chives. Stir until combined and season to taste. Remove katafi from box and separate shreds loosely on a baking sheet to form a 4- by 16-inch square. Roll cooled potatoes into a 16-inch log and then roll up in the katafi. Cut and trim off any excess. Drizzle the log with clarified butter to lightly but completely coat, patching any thin spots with excess katafi. Bake in a preheated 350 degree convection oven for 20 minutes or until golden brown. Remove, pour off any excess butter, cool and then refrigerate for at least 4 hours or overnight. Slice the log into thick slices and place upright on a parchment lined or lightly buttered baking sheet. Bake in a preheated 400 degree convection oven for 8 minutes or until potatoes are warmed through and katafi is crisp. Serve immediately. This recipe yields 10 side-dish servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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