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Monday, September 8, 2014

Recipe: Potato Tart - Tomato Jam and Mustard Potato Puree

Recipe: Potato Tarts

Tomato Jam and Mustard Potato Puree

Baked 09.05.14

Ask, and ye' shall receive... in quadruplicate!

Rather than burden even the most avid tart-loving, potato-fiends with the most epic of recipe posts, I'm going to provide one tart recipe a day this week. 

First up, my personal favorite!

Potato Tart with Tomato Jam:

Mustard Potato Puree, Tomato Jam, Gouda & Fresh Basil

This tart begins with a blind-baked tart shell that is filled with shredded gouda cheese, tomato jam, fresh basil and then topped with a piped layer of mustard potato puree. The entire tart is then baked in the oven just long enough for the cheese to melt. 

The acidity from the tomato jam is an excellent combination with the rich potato puree and melted gouda.

Slice of Potato Tart with Tomato Jam

- The Recipe -

Potato Tart with Tomato Jam:

Mustard Potato Puree, Tomato Jam, Gouda & Fresh Basil

YieldOne 8"/9" tart

  • 240g - One 8"/9" Pate Brisee Tart Shell (link to dough recipe)
  • For the Tomato Jam:
    • Tomatoes: 500g (3 medium)
    • Onion: 150g (1 medium)
    • Red Wine Vinegar (or Sherry): 60g (0.25 Cup)
    • White Granulated Sugar: 25g (2 Tbls)
  • For the Potato Puree:
    • Idaho Potatoes: 450g (3 medium)
    • Gouda Cheese: 100g (1 Cup) 
    • Coarse Ground Mustard: 50g (3 Tbls)
    • Butter: 55g (0.25 Cup / 0.5 Stick)
    • Milk 
    • Salt
  • Gouda Cheese - 50g (0.5 Cup) - In addition to cheese for the Potato Puree
  • Fresh Basil


1. Prepare the 8"/9" tart shell:

a.) On a cool, clean, floured surface, roll out the pate brisee into a 10"/11" circle. Use short, firm motions with the rolling pin. You want to roll out the dough to an even 1/8" thickness in as few strokes as possible. Overworking the dough will develop gluten which will make for a tougher crust. You should be able to see small pieces of solid butter throughout the dough. If the dough becomes too warm and the butter begins to melt, return the dough to the refrigerator and chill for 30 minutes before continuing. 

A Single Portion of Pate Brisee

b) Prepare an 8"/9" mold by brushing the ring with a thin coating of soft butter (Beurre en Pommade). This butter coating will make it easier to fit the dough into the ring and will also prevent the dough from sticking to the ring while baking. Place the buttered ring on a sheet pan lined with parchment paper.

Soft Butter (Beurre en Pommade)

c) Loosely lay the rolled dough over the ring mold. This can be done by directly lifting the dough and placing it over the ring mold. An effective alternative is to loosely roll the dough around a rolling pin and then gently unrolling it over the ring mold.

Pate Brisee Resting over Ring Mold

d) Fit the dough to the ring mold. Working your way around the perimeter, gently lift the dough and let it fall into the ring to fill the mold. Avoid the temptation to push the dough into place. Create a tight bottom corner with a sharp, 90 degree edge by gently fitting the dough into place using a ball of excess dough. The indirect contact helps prevent the butter from melting and will not leave any fingerprints. Place the prepared mold in the refrigerator for 30 minutes. This time allows the gluten bonds to relax.

Prepared Tart Ring Mold

e) Remove the mold from the refrigerator. Using a rolling pin, roll over the edge of the ring mold to cut off the excess dough. Gently smooth out the edge of the dough using your fingers.

Fully Prepared Tart Ring Mold

f) Cut a piece of parchment paper that is a couple inches larger than the tart (i.e. 10"/11"). Fit the parchment into the tart and cover the paper with some form of weight (e.g. rice, beans, pie weights).

Unbaked Tart Shell Lined with Rice

g) Blind bake (Cuire a Blanc) the tart at 350 degrees Fahrenheit for 20-25 minutes or until the crust has a dry, matte finish. In the last few minutes of baking, remove the weights and parchment to allow the crust to dry and brown better. Cool the shells in the ring mold.

Blind Baked Tart Shells

2. Prepare the Tomato Jam

a) Dice the onions and the tomatoes. Heat some oil in a large sauce pan over medium heat. Add the onions, cooking them until they begin to soften - approximately 2-3 minutes. 

b) Add the tomatoes, vinegar and sugar. Salt to taste. Allow the mixture to simmer on medium-low heat until the liquid has mostly evaporated - approximately 30 minutes. 

c) Remove the pan from the heat and allow the jam to cool.

3. Prepare the Potato Puree

a) Bring a medium pot of salted water to a boil. Wash and peel the potatoes. Cut the potatoes into 1" pieces. Once the water reaches a rolling boil, add the potatoes and cook until they are just fork tender - approximately 15 minutes.

b) Drain the potatoes and return them to the pot. Add the butter, mustard and 100 grams of the gouda cheese. 

c) Either mash the potatoes or carefully transfer the mixture to a food processor and puree, in both cases adding milk to reach your desired consistency. If using a food processor, do not over puree the potatoes. Over-processing the potatoes can create a gummy consistency. Salt to taste.

4. Assemble the tart

a) Preheat the oven to 350 degrees Fahrenheit.

b) Cover the bottom of the cool tart shell with 50 grams of the grated cheese.

Cheese Layer for the Potato Tart with Tomato Jam

c) Cover the cheese layer with the tomato jam and some freshly chopped basil (optional).

Tomato Jam Layer for the Potato Tart with Tomato Jam

d) Fit a pastry bag with a #4 or #5 star tip, and fill the bag with the potato puree. Starting from the center, pipe the puree over the entire surface of the tart in a circular pattern. Alternatively, you can directly place the puree onto the tart and distribute it evenly using an offset spatula.

e) Bake the tart until warm throughout - approximately 15 - 20 minutes. 

Chef’s note: All of the components have already been cooked, so this is just to warm before serving, allowing the cheese to fully melt with the tomato jam and potato puree.

Baked Potato Tart with Tomato Jam

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