Potato tart with glazed chicory and caviar
About the recipe by Matthias Gfrörer
- 2 Owner
- 50 g potato flour
- 200g cream cheese
- 600 g potatoes
- Salt
- 1 pinch of cayenne pepper each
- Nutmeg and turmeric
- a little soft butter for brushing the mold
- Breadcrumbs for lining the mold
- 4–6 tartlet tins (8–10 cm diameter)
- 1 Orange
- 5-6 small chicories (depending on size)
- 50 g Butter
- a little salt and sugar
- 1 fennel
- 1 dose of Kaviar (25 g)
- 200 g sour cream or crème fraîche
- Salt
- Zucker
- a little lemon juice for marinating
- For the dough, boil the potatoes in their skins in salted water, peel them, and let them steam in the oven at 120°C for about 10 minutes. Knead them together with cream cheese, potato flour, eggs, and spices to form a smooth dough.
- First, brush the tartlet tins with softened butter, then line them with breadcrumbs (better than baking paper) to prevent the dough from sticking. Fill each tin with dough to just below the rim, as it will rise slightly.
- Preheat the oven to 180°C fan-forced and bake the tarts on the middle rack for about 25 minutes.
- For the topping, wash and trim the chicory, then cut it into sixths. Segment one orange over a bowl to collect the juice. Set the segments aside and squeeze the remaining orange pulp through a sieve. Sauté the chicory in 50g of butter, add a little sugar and salt. Deglaze with the orange juice and let it caramelize.
- For the garnish, wash and trim the fennel, then finely slice it, reserving some of the fennel fronds. Next, marinate the fennel with salt, sugar, and a little lemon juice until it releases its juices and is very tender.
- Garnish the tart with orange segments, chicory, fennel, caviar, some fennel greens and sour cream.
In Gfrörer's tart, the potato is bound with potato flour, making it completely gluten-free: "The potato speaks for itself and doesn't need wheat to develop its flavor." If serving this dish as an appetizer, it's best paired with a biodynamic champagne as an aperitif, which complements the flavors ranging from bitter to salty to earthy. Just before your guests arrive, take the tartlets warm from the oven and garnish them with the fresh ingredients. Et voilà!
Which potato variety goes best with which dish?
At Matthias Gfrörer's farm, potatoes come directly from the field and are available in a wide variety. In the supermarket, it's worth searching for the right type, depending on how you plan to prepare it. "Flourish potatoes contain more starch and provide better binding in doughs, such as those used for gnocchi." Firm-cooking potatoes are ideal for fries or boiled potatoes, where shape is important.
Where is the best place to store my potatoes?
"Potatoes prefer cool, dry, and dark conditions, just like in the field," says Matthias. The best way to store them is wrapped in a dry tea towel and placed in a spot away from direct sunlight. For an extra treat, you can place a box filled with sand on your balcony or patio and bury the potatoes in it. Generally speaking, the fresher the tuber, the better the flavor!
What can I use to season the potatoes?
"Potatoes can handle a lot of salt when cooking. Without it, they're almost tasteless," explains Gfrörer. Nutmeg and marjoram are classic pairings for this nightshade vegetable. Potato gnocchi harmonize with sage butter, and dill potatoes go well with fish. Those who want to combine the tuber with more unusual spices can try chili, smoked paprika, or lemon thyme – don't be afraid to experiment!
Concept: Matthias Gfrörer has developed a unique and highly sustainable style with his creative vegetable-based cuisine (fish and meat are served separately), using the best seasonal produce from the affiliated organic farm, Gut Wulksfelde. Cuisine: The dynamic chef is constantly evolving himself and his restaurant – with numerous events and the expansion to include a deli, ice cream parlor, and animal encounter area. In the large restaurant with its open kitchen, dishes such as homemade mozzarella served as a Caprese salad (with tomatoes and basil) (€12/€24), Breton artichoke with three different dips (€23), and Niçoise à la carte with roasted potato sticks and olive tapenade (€14/€26) are offered. Drinks: The wine list features around 200 bottles, many from certified organic winemakers. Atmosphere: In the large, bright restaurant, guests are seated at wooden tables and on benches surrounding the room. A popular venue for celebrations, it attracts many regular customers. A summer terrace is also available.
