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Fresh Corn, Bleu Cheese, Bacon Potato Tart

Source of Recipe

William A. Koval, Executive Chef at the Hotel


List of Ingredients

2 Potatoes
2 Ears corn cut off the cob
1 Shallot diced in small pieces
2 Strips applewood smoked bacon diced in small pieces
3 lrg Leaves sweet basil thinly sliced
1 tsp Fresh thyme
1/2 tbl Garlic pureed
1 whl egg
1 1/2 cup Heavy cream
3 oz Maytag bleu cheese


Recipe

Pan bake the potatoes for 30 minutes. Let them cool, then skin, grate, and set aside.

Saute the bacon until it is golden brown; add the shallots and the garlic and saute for an additional 15 seconds. Add the corn, thyme, and basil and saute for 30 seconds.
Remove the mixture from the pan and let cool. In a mixing bowl, place the egg and cream; whip; add the bleu cheese, potatoes and the corn-bacon mixture. Season with salt and white pepper.

Spray stainless steel molds with Vegalene. Put the potato mixture in the rings and place them on a sheet pan covered with parchment paper. Bake for 18-20 minutes at 350 degrees. Remove from the oven and let cool. Remove the rings.