City Palate

The Wine and Beer Issue - May June 2017

Roasted Tomato and Sylvan Star Gouda Tart
Roasted-Tomato-and-Sylvan-Star-Gouda-Tart

Sept/Oct 2014

from Wade Sirois, Infuse Catering and Forage

The tomatoes and potato filling can be made a day in advance; the tarts can be assembled just before baking.

Roasted Tomatoes:

3 lbs. tomatoes (a variety, from a local producer like Broxburn, Gull Valley or Hotchkiss)

2 T. olive oil

2 sprigs fresh thyme, chopped

1 t. sea salt

1/4 t. cracked black pepper

Preheat the oven to 425°F. Cut the tomatoes into roughly 1-inch wedges or pieces. Toss with the remaining ingredients. Place on a parchment-covered baking sheet and bake for about 30 minutes, until slightly golden. Set aside to cool.

Potato Filling:

4 c. mashed potatoes, chilled (I like to use Red Norland potatoes, but any good masher will do)

2 eggs

1/4 c. heavy cream

1 T. olive oil

1 T. sea salt

1 c. shredded Sylvan Star medium gouda cheese

Place all ingredients, except the cheese, in a food processor and process until just smooth. Pour into a bowl, stir in the cheese and set aside.

For The Tarts:

1 sheet butter puff pastry (I get it from
Pascal’s Patisserie)

1 c. shredded Sylvan Star medium gouda cheese

Cut the puff pastry sheet into 8 even pieces, roughly 3-1/2 inches by 5 inches. Roll each piece out to about half of the original thickness. Prick each piece with a fork a few times.

Divide the potato filling among the sheets of puff dough and spread it out, leaving about 1/8 inch of pastry around the edges uncovered. Divide the roasted tomatoes among the tarts. Sprinkle with shredded cheese.

Bake in a 375°F. oven for about 30 minutes, until the puff pastry is golden and cooked. Serve as a starter or a light main course with a salad. Makes 8 tarts.


Vegetables and Salads