I have to admit, this kicked butt. Nathan told me if I made this every single day he would eat it all. I kind of agree with him. This is such a beautiful alternative dish to bring to a Thanksgiving dinner. It is easy to make, will wow your guests and look beautiful with your Thanksgiving spread. It is also a healthier (?) alternative to people who want to skip all the cream and butter of the classic mashed potatoes. I, however, do not care, and plan to serve this AND mashed potatoes at my Thanksgiving feast!
You will need:
1 1/2 cups of cherry tomatoes
2 tbsp of olive oil
fresh ground salt and pepper
1 lb of small potatoes with skin on
1 large onion
1 tbsp butter ( I used vegan butter from Trader Joes that is JUST as good in my opinion.)
3 springs of oregano or a couple dashes of dried oregano
dash of white wine
1 puff pastry sheet
For drizzling sauce
1 tbsp butter
2 green onions thinly sliced
2 garlic cloves
dash of chili flakes
Preheat your oven to 275˚. Cut your cherry tomatoes in half and place on a cookie sheet. Drizzle with olive oil and season with fresh ground salt and pepper. Cook for about 45 minutes.
Boil a pot of salted water and cook potatoes till slightly soft, about 25 minutes. Once done, set aside and let cool.
Sauté the onion with some olive oil, salt, and a dash of white wine. Cook until slightly browned.
Cut a bit off of the top and the bottom of the potato so both sides are flat.
Melt 2 tablespoons of butter and oregano.
Now that all the vegetables are ready, cover an 8 inch cake pan with oil and the bottom of the pan with parchment paper. Place your potatoes carefully into the pan. Now press the tomatoes and onions into the gaps. Pour the butter oregano mixture over the potatoes and vegetables. Roll out your puff pastry. Cut into a slightly larger circle than your 8 inch cake pan. Lay the pastry over the tart and press the edges down around the potatoes inside the pan.
Preheat the oven to 400˚ and cook the tart for 25 minutes. At 25 minutes, reduce the heat to 350˚ and cook for an additional 15 minutes. Once removed, let sit for 2 minutes. Hold a plate over the cake pan and turn it over so that the tart comes out.
In a small pan, sauté 1 tbsp of butter, 2 chopped green onions, and 2 crushed garlic cloves with a dash of chili flakes. Drizzle on top of the tart. ( I added this step after the pictures where taken. Before serving to Nathan I decided it needed a little extra something; this took it to the next level!)