Directions

Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.

In a medium bowl, combine soy sauce and maple syrup. Add almonds, and toss until thoroughly coated. Lightly coat a parchment lined baking sheet with cooking spray, and spread almonds in as close to a single layer as possible on sheet.

Roast in oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean parchment lined baking sheet, and spread out almonds, separating so nuts don't touch. Let cool before serving.

Directions

Heat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the puff pastry sheet on your work surface and cut out a 10-inch circle. Set the circle onto the prepared baking sheet. Prick the pastry all over with a fork and refrigerate.

Pour the maple syrup into a cold 10-inch cast iron skillet. Scatter the butter slices here and there over the maple syrup followed by the thyme leaves.

Starting in the center, arrange the thinly sliced sweet potato rounds in a couple layers of overlapping concentric circles right on top of the syrup, butter and thyme. You should get 2 to 3 layers. Season with salt and pepper.

Get the cold raw pastry dough from the refrigerator. Carefully lay the dough on top of the sliced sweet potatoes.Tuck the edges in all around the skillet, creating a snug fit. Brush the exposed dough with egg wash.

Bake until the edges are deep amber and the pastry is puffed and golden, 40 to 45 minutes. Remove from the oven and cool for 10 minutes.

When ready to serve, set a serving plate that's larger than the skillet upside down on top of the skillet. Using oven mitts or thick kitchen towels in both hands, hold the plate and skillet firmly together in front of you. Quickly invert both the plate and the skillet in one confident motion, letting the tart fall onto the plate. The plate will now be on the bottom and the skillet will be upside down on top. Carefully remove the skillet allowing the tart to settle in one piece onto the serving plate. Be careful as the syrup will be hot. A few potato slices may stick to the bottom; simply remove them with a spatula and replace them on top of the finished tart.

The end result will be like a traditional tart with the crust on the bottom and the potatoes on the top. Slice into 8 wedges and serve warm.

Directions

Preheat the oven to 250°F. Halve the tomatoes and place them cut-side up on a baking-sheet. Drizzle over some olive oil and sprinkle with salt and pepper. Place in the oven to dry for 1 hour & 15 minutes to dry. Too much juice will make the gratin difficult to unmold.

Meanwhile, cook the whole potatoes, with their peels in boiling salted water for 15 minutes. They should get a bit soft, but not thoroughly cooked. Drain and let cool. Trim a bit of the pointy ends off each potato, then cut into 3/4-inch thick rounds.

In a medium sauté pan cook the onion over medium heat with 2 tablespoons oil and a big pinch of salt , stirring often, until lightly caramelized to golden brown. About 18 minutes. Once you've prepared all the vegetables, brush a 9" cake pan with a bit of oil, then line the bottom with a circle of parchment paper.

Pour the maple syrup into the cake tin and tilt it to spread evenly over the bottom. Scatter half of the thyme leaves on top of the syrup. Lay the potato slices close together, cut-sides down, on the bottom of the tin. Gently press the onion and tomatoes into the gaps and sprinkle generously with salt and pepper. Spread the slices of goat's cheese evenly on top. At this stage you can chill the gratin for up to 24 hours.

When ready to bake. Preheat the oven to 400 degrees F. Bake the gratin for 25 minutes, then reduce the temperature to 350 degrees F and continue baking for another 15 minutes, or until the potatoes are thoroughly cooked.

While the gratin bakes prepare the breadcrumbs. In a small skillet set over medium heat, melt the butter. Add the panko and toast, stirring constantly, for about 3 minutes until golden brown and crisp. Remove from the heat and stir in the remaining thyme leaves, and a pinch of salt. Set aside.

When the gratin is finished cooking remove it from the oven and let rest for two minutes and no more. Hold an inverted plate firmly on top of the pan and carefully but briskly turn them over together, then carefully lift off the pan.

Sprinkle each individual serving with toasted bread crumbs. Serve warm.