DITMAS PARK The restaurant is cozy, with its exposed brick, tin ceilings and wainscoting. And the name is even cozier.
The Farm on Adderley happens to be located in one of the nation's most diverse neighborhoods, Ditmas Park. The exact address is 1108 Cortelyou Road.
Gary Jonas opened The Farm On Adderley restaurant in 2006, and with Tom Kearny's home-spun food, it's kind of like being on a farm.
And for Thanksgiving, he's serving up a savory tart. He sautees leeks and combines them with boiled potatoes and blue cheese. Tom presses homemade dough into little tart shells and fills the tarts with the leek mixture and a custard of heavy cream and thyme.
Once baked, Tom trims the crust and plates each mini tart with a little mache.
The Farm on Adderley is serving Thanksgiving dinner, or you can make the potato leek tart at home for your own table.
Recipe for Potato Leek Tart
Ingredients:
Garnish:
3 Large Waxy Potatoes (ie. Yukon Gold, New Potatoes, Fingerling)
1 Leek
3-4oz blue cheese
Custard:
4 Eggs + 1 Yolk
2 Cups Heavy Cream
3 sprigs Thyme
Pastry Dough:
12oz Butter
3 Cups All Purpose Flour
2 Eggs
3-4oz water
1t Salt
Method
Pre-heat oven to 350 F
Poach potatoes on medium heat with the skin on until "al dente". Then peel and slice into roughly 3/4" discs.
Cut leeks down the middle length-wise and slice across the rings about 1/2" cuts. Use only the light to pale green part of the leek.
Fill a deep bowl with water and plunge the cut leeks into it, vigorously moving the leeks around allowing the sand to fall to the bottom of the bowl. Remove the leeks floating on top with a spider. Sweat leeks with a few tablespoons of butter, salt & pepper until slightly transparent.
For the dough, place flour and salt in a mixing bowl with a paddle attachment. Cut butter into 1" cubes. Paddle flour on medium speed and add butter cubes one at a time. Paddle until the butter has the look of small pebbles.
Break the eggs and whisk for a moment. Add eggs to flour/butter mixture. The mixture should resemble wet sand.
Now drizzle in the water and paddle until the mixture just begins to form a ball. Turn the bowl upside down on to a floured surface and bring together to form a dough.
Form the dough into a disc and wrap in plastic wrap. Allow the dough to rest in the refrigerator for about an hour. After resting, roll the dough out to desired thickness (1/4"), and line a 9" tart shell with a drop-bottom. Allow the dough to go over the outside of the tart pan.
For the custard, bring cream to a boil with the thyme, then turn down to medium heat and allow the thyme to steep for 10 minutes. Remove the herb and whisk the eggs in slowly.
Season the mixture with about a teaspoon of salt and a pinch of pepper.
Mix together the potatoes, leeks, and blue cheese in a bowl. Spoon the mixture into the raw tart shell. Cover the garnish with the custard mixture. The tart is now ready to go in the oven.
Place tart shell on a baking sheet and place in the oven. Check doneness with a skewer or pairing knife by inserting and removing. When the skewer comes out clean, the tart is ready. If the tart begins to souffle, then the temperature of your oven needs to come down a little. The tart should take about 30-35 min to cook.
When the tart is done and has cooled down a bit, remove the overlapping pastry crust with a serrated bread knife. Run the knife horizontally across the top of the tart cutting a flush edge between the crust and the tart pan. Do not cut until the tart has completely cooled down.
This recipe can be done using 4" tart molds and will yield about 8-9 tarts.
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