Recipe contributed by Chef Russell Blaikie from Must Winebar in Perth, Western Australia.
Peel potato and cut into julienne (matchstick sized pieces)
Combine all pickling liquid ingredients together in a medium sized saucepan, bring to boil and add potato julienne.
Reduce heat to simmer, and cook approximately 6 minutes, checking constantly…test potato by regularly removing a piece from the simmering liquid, taste it, once it has lost its ‘starchiness’ while still retaining some crunch immediately remove from heat.
Drain potato from pickling liquid, retaining the liquid.
Place potato in refrigerator to cool down (we want to retain its Firm texture) and cool pickling liquid down to room temperature.
Once potato is cool, and pickling liquid is a room temperature, place potato back in to liquid, and reserve. This can be store in refrigerator for 1 week.
Pre-Heat oven to 200C
Place puff pastry circles onto baking trays, lined with baking paper
Pierce the centre of each circle with a fork, leave a rim of about 1cm around the edges, these will puff up and create a ‘well’ for the potatoes.
Mix Cream and egg yolk together, brush edges of pastry circles with egg wash
Slice potatoes on mandolin, approximately 2mm thick, dab with kitchen paper to dry and arrange in circular pattern onto puff circles, leaving about 1cm at the edges to form a rim.
Season with salt and pepper, and drizzle with a little extra virgin olive oil
Place into oven, bake for approximately 13 minutes until crisp and golden.
Remove and place onto serving plates, spoon a dob of goat cheese onto tart, and top with a tumble of pickled potato.