NEW ORLEANS —
Potato Galette
1 + 1/4 cups all-purpose flour
1 + 1/2 tsp. salt, divided
1/2 cup butter, at room temperature and cubed + 1 Tbsp., melted
1/4 cup ice water
1/4 cup crème fraîche plus more for garnish
3 oz. cream cheese, at room temperature
1 Tbsp. fresh tarragon, chopped
1/4 tsp. ground black pepper
1/2 tsp. Creole seasoning
1 large Yukon or russet potato, peeled and thinly sliced into 1/8-inch thick rounds
1 Tbsp. olive oil
2 cups baby arugula
1/4 cup Parmesan cheese, shaved
Combine flour and 1/2 teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter or 2 knives to incorporate butter into the flour until large pea-sized pieces remain. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth. Wrap dough tightly in plastic wrap and place in refrigerator to rest and firm up for 30 minutes.
Preheat oven to 375 degrees. Line a rimmed half sheet baking pan with parchment paper.
In a small mixing bowl, combine crème fraîche and cream cheese. Add chopped tarragon, 1/2 teaspoon of salt, and black pepper, and stir to combine. Set aside.
Once the dough has firmed up, use a rolling pin to roll it out on a lightly floured surface into a circle or oval shape, about 1/4-inch thick. The edges will be folded over, so the shape doesn’t have to be perfect. Transfer the dough to the lined baking sheet.
Use a spatula to evenly spread the crème fraîche mixture onto the base of the dough, making sure to leave a clear 1-inch border around the edge. Layer sliced potatoes on top of the crème fraîche mixture, then drizzle with olive oil and sprinkle with remaining 1/2 teaspoon salt and Creole seasoning.
Carefully fold over the outer edge of the tart, overlapping about every inch. Brush melted butter along the edge of the tart dough.
Bake for 50-60 minutes, or until the dough is brown and the potatoes are cooked through.
Let cool slightly, about 5 minutes, then top with fresh arugula, shaved parmesan, and a drizzle of crème fraîche. Serve immediately or at room temperature.
Eclair Cake
FILLING
4 egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
2 cup whole milk
2 Tbsp. butter
1 Tbsp. pure vanilla extract
1/3 cup heavy cream
2 Tbsp. powdered sugar
15 graham crackers
Ganache
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
Place egg yolks in a medium heat-safe bowl and whisk until lightened in color, about 2 minutes.
In a medium pot, whisk together granulated sugar and cornstarch. Slowly add milk while whisking. Place pot over medium heat and bring to a boil, whisking constantly. Once mixture comes to a boil reduce heat to low, then slowly pour about ½ cup of the mixture into the yolks while whisking.
Pour warmed egg mixture back into pot while whisking. Let boil until thickened to a pudding-like consistency, 1 to 2 minutes. Remove from heat and whisk in butter and vanilla.
Pour mixture through a fine mesh strainer into a clean bowl. Press plastic wrap directly against mixture and refrigerate until chilled, at least 1 hour.
In a medium bowl add heavy cream and powdered sugar. Using a hand mixer, beat until stiff peaks form.
Give chilled pastry cream a stir, then fold whipped cream in until just combined.
Make the ganache: Place chocolate chips in a small heat-safe bowl. In a small pot over medium heat, heat cream until simmering. Pour over chocolate chips and let sit undisturbed for 2 minutes, then whisk until smooth. Let cool to room temperature while assembling.
In a 8” square pan, place an even layer of graham crackers, breaking up sleeves as needed to completely cover the bottom. Top with half of the pastry cream. Repeat with another layer of graham crackers and remaining cream, then top with a third layer of graham crackers.
Pour ganache over top and smooth into an even layer. Cover and refrigerate until well chilled, at least 4 hours and up to overnight.