Yields: 12 servings
- 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
- 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 2oz. 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 the potato mixture. After all 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.