Roasted Potato Tart

Onions and herbs add a kick to this beautiful side dish

Filed Underdinner, lunch

One of my favorite stands at the farmers market is Alex Weiser's. A third-generation farmer, Alex and his family grow a wide variety of potatoes, melons, carrots and peppers. I pick up 3 pounds of small potatoes every week in various types: purple, gold, round or long. These tiny taters pack loads of flavor and are quick to cook over pizza, in omelets, and even in a savory tart.

This recipe was given to me by Ruth Kennison, one of our favorite chocolatiers. Her savory recipes are as inspired as her desserts. Be sure to use all-butter puff pastry (or make a savory pie crust) and whatever herbs strike your fancy.

Ingredients

1 1/2 cups cherry tomatoes

2 tablespoons olive oil

1 pound small potatoes (we like a blend of purple and fingerling), sliced

1 onion, sliced thinly

2 tablespoons sugar

1 tablespoon butter

1 sprig fresh thyme

6 ounces goat cheese

1 sheet of puff pastry or pie dough, flat

Directions

1. Turn the oven to 375. Place potatoes on a cookie sheet, covered, and cook for 25 minutes, or until just beginning to soften. Take the potatoes out, but keep the oven on.

2. Heat olive oil with a touch of butter in a sauté pan. Place the onion slices in the hot pan and let caramelize, without stirring too much. This may take up to 15 minutes. Once caramelized, set aside.

3. Take an 8- to 10-inch cake pan or a cast iron skillet, and set it on your stove. Place the sugar inside and melt over low heat until a light amber color.

4. Turn heat off. Add butter and stir to form a caramel. Don't worry if it looks uneven!

5. Place back over low heat and add tomatoes. Add potatoes, thyme, salt and pepper to taste, and cook for about 3 to 4 minutes, or just until you get a little color on the potatoes. If this starts looking very dry, add a touch of water.

6. Turn the heat off. Add onions, followed by crumbled goat cheese.

7. Place dough over the pan or skillet, and tuck it in around the sides. Don't worry about it looking uneven, as this will become the bottom of your tart.

8. Place in oven just until the crust is a golden color.

9. Remove from oven and flip over within 10 minutes of cooling.

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