Jason Bond of Bondir
Knowing how tricky it can be to feed large groups during the holidays (especially when juggling food allergies on top of turkey roasting), Bondir chef/owner Jason Bond serves a gluten-free sweet potato tart with chestnut crust and pecan vinaigrette that can “accommodate a mixed crowd of eaters at a holiday table.” Yielding two 9-inch or eight 3-inch tarts, the recipe is a riff on the versions at his Cambridge and Concord restaurants, where tarts filled with a variety of veggies are served as a first course or a vegetarian entree. And for the home cook, there’s an added perk: The dough can be prepped early and stored in the freezer.
For the chestnut flour dough:
· 8 ounces unsalted butter, cubed
· 4½ ounces confectioner’s sugar
· 4 ounces fresh chestnut paste (or any gluten-free flour)
· 2 eggs
· 1 teaspoon salt
· 12 ounces gluten-free flour
– In a large bowl, mix butter and sugar until pale. Combine chestnut paste and mix until fully incorporated. Add eggs one at a time. Slowly mix in salt and gluten-free flour.
– Whip on high for 1 minute and wrap in plastic to chill for one hour or overnight.
For the sweet potato filling:
· 4 sweet potatoes (about 2 pounds)
· Kosher salt and fresh black pepper to taste
· Freshly grated whole nutmeg to taste
· 3 eggs
· ½ cup heavy cream
– Heat the oven to 350 degrees. Bake the sweet potatoes for 1 hour or until tender. Scoop the flesh into a mixing bowl. Add a pinch of salt, a couple grinds of pepper and a couple scrapes of nutmeg. When it’s warm, but not hot, stir in the eggs and cream, and whisk to combine. Taste and adjust the seasoning.
– Press the cold tart dough into a tart shell. Aim for a ⅛- to ¼-inch thickness.
– Bake the shell at 400 degrees for 15 minutes or until the tart shell begins to brown. Spoon in the sweet potato filling and bake for another 10-15 minutes until the filling is set, with a little jiggle to it.
For the pecan vinaigrette:
· 1 cup olive oil
· 2 shallots, minced
· 1 cup toasted pecans, chopped
· 2 tablespoons apple-cider vinegar (or wine vinegar)
· Salt and fresh black pepper to taste
· 1 tablespoon chives, minced
– In a small saucepan over medium heat, add olive oil and shallots and cook covered until shallots are soft and translucent.
– Add the pecans, vinegar, salt and pepper. Taste and adjust the seasoning.
– Finish with freshly chopped chives.
Taking Sides
Local toques talk everything but turkey, sharing updated versions of classic holiday fare.
By Meghan Kavanaugh | Photo Credit: Adam Detour; Food and Prop Styling: John Carafoli / Anchor Artists; Props: Mary Rose Antiques | Nov. 20, 2015
Sweet Potato Tarts with Chestnut Crust
Jason Bond of Bondir
Knowing how tricky it can be to feed large groups during the holidays (especially when juggling food allergies on top of turkey roasting), Bondir chef/owner Jason Bond serves a gluten-free sweet potato tart with chestnut crust and pecan vinaigrette that can “accommodate a mixed crowd of eaters at a holiday table.” Yielding two 9-inch or eight 3-inch tarts, the recipe is a riff on the versions at his Cambridge and Concord restaurants, where tarts filled with a variety of veggies are served as a first course or a vegetarian entree. And for the home cook, there’s an added perk: The dough can be prepped early and stored in the freezer.
For the chestnut flour dough:
· 8 ounces unsalted butter, cubed
· 4½ ounces confectioner’s sugar
· 4 ounces fresh chestnut paste (or any gluten-free flour)
· 2 eggs
· 1 teaspoon salt
· 12 ounces gluten-free flour
– In a large bowl, mix butter and sugar until pale. Combine chestnut paste and mix until fully incorporated. Add eggs one at a time. Slowly mix in salt and gluten-free flour.
– Whip on high for 1 minute and wrap in plastic to chill for one hour or overnight.
For the sweet potato filling:
· 4 sweet potatoes (about 2 pounds)
· Kosher salt and fresh black pepper to taste
· Freshly grated whole nutmeg to taste
· 3 eggs
· ½ cup heavy cream
– Heat the oven to 350 degrees. Bake the sweet potatoes for 1 hour or until tender. Scoop the flesh into a mixing bowl. Add a pinch of salt, a couple grinds of pepper and a couple scrapes of nutmeg. When it’s warm, but not hot, stir in the eggs and cream, and whisk to combine. Taste and adjust the seasoning.
– Press the cold tart dough into a tart shell. Aim for a ⅛- to ¼-inch thickness.
– Bake the shell at 400 degrees for 15 minutes or until the tart shell begins to brown. Spoon in the sweet potato filling and bake for another 10-15 minutes until the filling is set, with a little jiggle to it.
For the pecan vinaigrette:
· 1 cup olive oil
· 2 shallots, minced
· 1 cup toasted pecans, chopped
· 2 tablespoons apple-cider vinegar (or wine vinegar)
· Salt and fresh black pepper to taste
· 1 tablespoon chives, minced
– In a small saucepan over medium heat, add olive oil and shallots and cook covered until shallots are soft and translucent.
– Add the pecans, vinegar, salt and pepper. Taste and adjust the seasoning.
– Finish with freshly chopped chives.
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