 Country-Style
Fennel & Potato Tart is wonderful as a first course or a light
lunch.
|
 |
 Fennel
& Potato Tart |
| Leek
And Goat Cheese Tart |
Country-Style Fennel & Potato Tart
Designed for a young Syrah
Syrah-based wines pack in the flavor, and that means no wimpy foods need apply. Dramatically flavorful dishes and the naturally ebullient Syrah create an ideal combination.
Syrah's fruit character usually centers around berries, sometimes cherries or plums, made all the more mouthfilling with extra dimensions of pepper and spice, usually identified as anise or licorice. This Country-Style Fennel & Potato Tart definitely prefers the youthful fruit flavors of the younger wines and those flavors find a comfortable balance with this dish.
Country-Style Fennel & Potato Tart
2 medium fennel bulbs, including the light-green portions, sliced
very thin
1 small onion, sliced very thin
1 tablespoon butter
3/4 pound potatoes, peeled and sliced about 1/4 inch thick
2 cups milk
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped celery leaves
6 slices oval-shaped, hard-crusted, coarse-textured bread
4 eggs
4 cups mixed salad greens
3 tablespoons walnut oil
1 tablespoon dry red wine
2 tablespoons sliced scallion tops
In a deep skillet or sautι pan, cook the fennel and onion slices gently
in the butter until they wilt but do not brown, about 1 minute. Add
the potatoes, milk, salt, pepper and chopped celery leaves. Cover the
pan and simmer the mixture until the potatoes are tender, about 20 minutes.
(Watch for spillovers: The starchy liquid can boil over easily. It also
curdles, but not to worryit all comes together fine in the end. Finally,
some potatoes absorb more milk than others. If the mixture is boiling
dry, cover the pan and turn the heat way down to finish cooking the
potatoes.)
Meanwhile, toast the bread and arrange the slices (separately) on a baking pan or baking sheet. Heat the oven to 350° F.
When the potatoes are done, beat some of their liquid into the eggs to warm them up, then stir in the egg mixture. Stir constantly as the eggs scramble lightly, about 5 minutes over low heat. Transfer the mixture to the toast slices. Bake 5 to 10 minutes, just until set.
Serve each slice surrounded by a small pile of salad greens dressed only with oil and wine. Sprinkle each slice with 1/2 teaspoon sliced green onions.
Serves 6.