Baked Mini Potato Galettes Recipe 435 Food

PASTRY CREAM

Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories World Cuisine Recipes European French

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

POTATO & TOMATO GALETTES

Potato & Tomato Galettes image

Make and share this Potato & Tomato Galettes recipe from Food.com.

Provided by elizabethbrown4

Categories Potato

Time 32m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons extra virgin olive oil, plus more for baking sheet
1 teaspoon fresh thyme leave, plus sprigs for garnish
1/2 teaspoon coarse salt
3 medium red potatoes, cut crosswise into 1/8-inch-thick rounds (3 inches in diameter each, about 3/4 pound total)
1 medium tomatoes, cut crosswise into 8 slices (1/2 pound)

Steps:

Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.

Nutrition Facts : Calories 180.4, Fat 7, SaturatedFat 1, Sodium 302, Carbohydrate 26.6, Fiber 3.1, Sugar 2.4, Protein 3.3

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