Yields: 12 servings
Active Time: 50 minutes
Difficulty Level: Intermediate
Ingredients:
- 8 oz. Buholzer Brothers Brick Cheese, shredded
- 1 medium Sweet Potato, diced 1/4″ cubes
- 2-3 Red Potatoes, diced 1/4″ cubes
- 2-3 Yukon Gold Potatoes, diced 1/4″ cubes
- 1/2 Sweet Onion, finely chopped
- 1 tbsp Fresh Thyme, minced
- 1 tbsp Dijon Mustard
- 2 oz. Beer of choice
- 1 tbsp Honey
- 1 package of store bought Tart Shells
- 1 sprig of Fresh Rosemary
- Fresh Chives to garnish
Directions:
- Preheat oven to 375 degrees F.
- Add mustard, onion, and brick cheese to mix master on medium speed for about 3-4 minutes, until texture becomes creamy; then turn to low.
- Add around 2 oz. of beer to mixture. Slowly bring mixer to medium speed and mix until well blended. Add 1 tbsp honey, fresh thyme, and mix until well blended. Put mixture into bowl and set aside.
- Using a large skillet on medium-high heat, coat all sides of pan with sunflower oil and add Yukon gold and red potatoes. Sprinkle with salt. Cook for 3-5 minutes stirring occasionally.
- Add sweet potatoes to pan and mix in with other potatoes. Cook for another 3-5 minutes. Once potatoes start to get color to them, add fresh sprig of rosemary and place skillet into the oven for 10 minutes.
- Meanwhile, take tart shells and fill with mustard, onion, and cheese mixture. Fill almost to the top of tart shell, but leave enough room for potatoes to top.
- Once potatoes are done cooking, remove from oven, and toss out rosemary. Top tarts with potato mixture. After tarts are filled with potatoes, put into oven and cook for 5-7 minutes. Once done cooking, remove from oven and garnish with fresh chives.
Recipe courtesy of chef Ryan Boughton.