Warm Potato Tart with Arugula, Figs, Prosciutto and Truffle Vinaigrette | Idaho Potato Commission

Ingredients

• 12 each Tartlet Shell (recipe to follow)
• 12 ounces goat cheese, crumbled
• 36 ounces Idaho® potato puree (recipe to follow)
• 24 tablespoons Fig and Vidalia Onion Maramalade (recipe to follow)
• 2 1/2 cups arugula
• 12 teaspoons truffle vinaigrette (recipe to follow)
• 12 ounces prosciutto, thinly sliced
• 12 each figs, fresh, quartered
• 4 cups plus as needed all-purpose flour, divided
• 1 tablespoon salt
• 1 cup shortening
• 3/4 cup water, cold
• 3 tablespoons olive oil
• 6 cups Vidalia onions, thinly sliced
• Salt, as needed
• Freshly ground black pepper, as needed
• Pinch of sugar
• 2 cups figs, stemmed, coarsely chopped
• 4 tablespoons red wine vinegar
• 4 tablespoons truffle oil
• 3 tablespoons dijon mustard
• 1/4 each shallot, peeled and minced
• 1/2 cup extra-virgin olive oil
• 2 pounds Idaho® russet potatoes, peeled and chopped
• 1 1/2 cups heavy cream
• 3 tablespoons butter, diced