Prep Time: 30 minutes
Cook Time: 60 minutes
Makes: 4-6
Ingredients
7 oz of Entremont Comté cheese, grated
1 Sheet puff pastry, thawed if frozen
4 Yukon Gold Potatoes, peeled
2 Tbsp of Extra Virgin Olive Oil
2 Shallots, finely chopped
2 Yellow onions, sliced thin
Instructions
Black pepper
1 Tbsp of Granulated sugar
1 Can of Menu Mini Red Tomatoes, drained or Fresh Tomatoes, chopped
1 Garlic Clove, crushed
1 Tbsp Edmond Fallot Dijon Mustard
1 Tbsp of dried thyme
Preheat oven to 375°F. Peel the potatoes and cook them in salted water for 20 minutes. Cut them into thin slices and leave to cool. Roll out the puff pastry on a floured work surface into a 12x17 rectangle. Use a sharp knife to cut the pastry in half lengthwise and then cut a ¾ inch strip off all 4 edges of each piece of pastry. Save the other half of the pastry dough for another use. Line a rimmed baking sheet with parchment paper. Transfer the pastry to the baking sheet. Dip a pastry brush in water and brush a ¾ inch border around the pastry. Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.
Heat 2 tbsp of EVOO in a sauté pan. Add the onions, shallots, a tablespoon of sugar and salt/pepper to taste. Sauté for about 15-20 minutes (until the onions start to caramelize). Place onion mixture in a bowl and set aside.
In the same pan, add 2 tbsp of olive oil and sauté the drained Menu tomatoes, 1 tbsp of Dijon mustard, garlic and dried thyme. Cook for 10 minutes. Salt and pepper to taste. Remove from the heat. Remove the garlic clove.
On the pastry sheet, arrange a layer of onions and shallots, sprinkle with 1/3 of the Entremont Comté cheese, and a layer of Menu tomatoes. Sprinkle with more cheese. Arrange the potato slices on top of the onion and tomato mixture. Sprinkle with the Comté cheese, thyme and pepper. Bake the tart: Transfer the baking sheet to the oven and bake the tart at 375°F for 35-40 minutes. Check the tart halfway through cooking, and if there are big puffs along the edge or bottom, prick them with the tip of a paring knife to deflate. The tart should be golden on top. Slide the tart onto a cutting board.