Potato Tartlets with Chile and Yogurt
Rinse, peel and cut potatoes into large pieces. Boil in salted water until soft, about 25 minutes. Peel and mince onion and garlic. Sauté in 1 tablespoon butter. Grease ramekins with butter and sprinkle with breadcrumbs. Preheat oven to 180°C (approximately 350°F). Drain potatoes and press through a ricer while still hot. Stir onion, garlic, remaining butter and crème fraiche into riced potatoes.
Separate egg white and yolks. Whisk egg yolks, stir into the potato mixture and season with salt, pepper and nutmeg. Season egg whites with a pinch of salt and whisk until stiff peaks form. Gently fold egg whites and cheese into potato mixture. Fill each tartlet pan, leaving a little space at the top. Place tartlets pans in a baking pan, add about 2 cm (approximately 3/4 inch) of hot water to the bottom of the pan and bake until tarts are golden brown, about 30 minutes. Remove tarts from the oven, allow to cool on a wire rack and remove from pan. Garnish each tart with 1 tablespoon yogurt, 1 chile and a sprig of thyme. Serve immediately.