Maytag Blue Cheese and Potato Tartlets

• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup cold Plugra (ultracreamy) butter or other unsalted butter, cut into bits
• 3 to 4 tablespoons San Pellegrino or tap water
• 3/4 pound small red potatoes
• 1 cup heavy cream
• 1 large egg yolk
• 1/4 pound Maytag blue cheese, crumbled (3/4 cup)
• 1 1/2 teaspoons finely chopped fresh thyme
• 1 1/2 teaspoons finely chopped fresh rosemary
• Fleur de sel or other coarse sea salt for sprinkling
• Special equipment: a pastry or bench scraper; 6 (4-inch) tartlet pans

1. Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
2. Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated.
3. Squeeze a small handful of dough.
4. If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again.
5. (Be careful not to overwork dough, or pastry will be tough.)
6. Turn out dough onto a lightly floured surface and divide into 6 portions.
7. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
8. Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk.
9. Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
10. Put oven rack in middle position |and preheat oven to 350F.
11. Cut potatoes into 1/4-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan.
12. Simmer, uncovered, until tender, about 10 minutes.
13. Drain and pat dry with paper towels.
14. Whisk together cream and yolk until combined.
15. Divide dough into 6 equal pieces.
16. Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan.
17. Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge.
18. Chill shells until pastry is firm, at least 10 minutes.
19. Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each.
20. Divide cream mixture among tartlets, filling to 1/8 inch from top.
21. Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel.
22. (If your sea salt is very coarse, lightly crush before sprinkling.)
23. Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes.
24. Cool in pans on a rack 10 minutes, then remove from pans and serve warm.

flour, salt, cold, san, red potatoes, heavy cream, egg yolk, cheese, thyme, fresh rosemary, salt, pastry

Taken from www.epicurious.com/recipes/food/views/maytag-blue-cheese-and-potato-tartlets-108663 (may not work)