• Ingredients: 19
  • Serves: 6

Petatou de chère fraise au thyme et olives nicoises with *available at specialty foods shops and some supermarkets.


For basil vinaigrette:

  • *available at specialty foods shops and some supermarkets


  • 4 15-ounce cans black beans, rinsed, drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh parsley

For salad

  • 10 oz. mixed baby lettuces

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


Make basil vinaigrette:

  1. Step 1 In a small bowl whisk together all vinaigrette ingredients except oil with salt and pepper to taste.

    For this step you will need

  2. Step 2 In a 3-quart saucepan cover potatoes with 2 inches water and simmer until just tender, 10 to 12 minutes.
  3. Step 3 Drain potatoes in a colander and cool. Cut potatoes into 1/4-inch-thick slices and in a bowl toss gently with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 tablespoons vinaigrette until combined well.

    For this step you will need

  4. Step 4 Arrange pastry rings on a baking sheet. Divide potato salad among rings, layering potato slices to 1/2 inch below tops of rings, and top with goat cheese pieces, spreading cheese evenly to cover potato salad completely.

    For this step you will need

  5. Step 5 Potato goat-cheese rounds may be prepared up to this point 1 day ahead and chilled, covered. Bring rounds to room temperature before proceeding.

    For this step you will need

  6. Step 6 In a small saucepan simmer cream with basil leaf until reduced by about half. Whisk in yolk and salt and pepper to taste and remove pan from heat.

    For this step you will need

  7. Step 7 Carefully remove rings from rounds and spread about 1 tablespoon cream mixture evenly over top of each round.
  8. Step 8 Toss mesclun with chervil and remaining vinaigrette and divide among 6 salad plates. Transfer warm rounds to plates with a spatula and garnish with thyme sprigs and remaining 1/4 cup olives.

Nutrition information

Calories 728 Carbohydrates 41 g (14%)
Fat 56 g (86%) Protein 18 g (36%)
Saturated Fat 23 g (114%) Sodium 403 mg (17%)
Polyunsaturated Fat 5 g Fiber 3 g (13%)
Monounsaturated Fat 25 g Cholesterol 110 mg (37%)