Roasted Tomato and Sylvan Star Gouda Tart

From Wade Sirois, Infuse Catering and Forage

2014 Sep/Oct

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.