Recipes:
Suggested by Rebecca Batchie
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Sungold and Tomato Tart with Smashed Potato Crust
Adapted from Serious Eats and Food 52
INGREDIENTS
1 1/2 pounds (680 g) baby gold or yellow potatoes, halved (or larger medium-starch yellow potatoes, cut into 1 1/2-inch pieces
8 cups (1.9 L) water
5 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
1 teaspoon baking soda
1 tablespoon (15 ml) extra-virgin olive oil
1 tablespoon (14 g) unsalted butter
FILLING
1/2 cup (113 grams/4 ounces) mascarpone
1/2 cup (113 grams/4 ounces) ricotta
2 large eggs
1 tablespoon chopped basil, plus more for garnish
1 garlic clove, grated
1 tablespoon lemon juice
1 1/4 teaspoon Diamond Crystal kosher salt
Freshly ground black pepper
1 large or 2 small tomatoes, thinly sliced
2 (8-ounce) containers Sungold tomatoes, halved (or use heirloom or regular cherry tomatoes instead)
4 teaspoon extra-virgin olive oil
Flaky sea salt, to taste
DIRECTIONS
Adjust oven rack to bottom position and preheat oven to 425℉ (220℃).
In a large pot, add potatoes, water, 4 teaspoons salt, and baking soda, and heat over high heat until boiling. Add potatoes and cook, lowering heat to maintain simmer, until potatoes are tender when pierced with a fork or knife, 12 to 16 minutes. Drain potatoes then return to pot and heat over medium heat, gently tossing occasionally, until potatoes are dry, about 1 minute. Remove from heat and set aside for 5 minutes.
While potatoes cool, in a large skillet, heat olive oil and butter over medium-high heat until butter is melted and no longer foams, about 2 minutes. In a 9-inch tart pan use a spatula to scrape melted butter and oil into pan and use a pastry brush to brush evenly on the bottom and sides of pan. Add warm potatoes in an even layer. Use the back of a greased measuring cup or bottom of a mug to smash potatoes into an even layer, being sure to press potatoes up the sides of tart pan; make sure there are no gaps in the potato layer (use your fingers if needed). Transfer tart pan to a baking sheet. Brush 1 tablespoon oil evenly over top of potato crust and sprinkle with 1/2 teaspoon salt. Bake until golden brown and slightly crispy, about 40 minutes.
While the crust parbakes, in a medium bowl, combine the cheese, eggs, basil, garlic, lemon juice, salt, and pepper.
Toss the sliced tomatoes in a medium bowl with half of the olive oil and a pinch of salt.
Add the cheese and egg mixture to the crust. Layer on the seasoned sliced tomatoes (it’s okay if they overlap). Bake for 40 minutes, then cool to room temperature on the counter.
Toss the Sungold tomatoes in the remaining olive oil and flaky salt. Layer on top with basil. Slice and serve.
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