Tomato Vol-Au-Vent
Tomato-Glazed Cornmeal Puff Pastry, Heirloom Tomato, Pecorino Romano PDO Aïoli, Green Tomato Chutney
Chef Hannah Ryder of Twelve | Portland, ME
“This dish is inspired by a Southern tomato pie. The puff pastry is made with Maine cornmeal and inside is a Pecorino Romano PDO aïoli with a touch of horseradish. The vol-au-vent is layered with green tomato chutney and a slice of heirloom tomato, brushed with a tomato glaze, and grated Pecorino Romano PDO.” — Chef Hannah Ryder
Adapted by StarChefs | July 2025 | Photo: zack bowen
INGREDIENTS
Corn Flake Dough:
Yield: 4 kilograms
2.25 kilograms wheat flour
1.6 kilograms cubed butter, cold
1.5 kilograms cornmeal
24 grams fine sea salt
Pecorino Romano PDO Aïoli:
Yield: 1½ quarts
100 grams egg yolks
60 grams apple cider vinegar
60 grams carmelized onion purée
45 grams Dijon mustard
30 grams distilled white vinegar
7 grams horseradish
25 grams kosher salt
350 grams Pecorino Romano PDO
400 grams canola oil
Green Tomato Chutney:
Yield: 2½ quarts
Neutral oil
2.4 kilograms diced green tomatoes
300 grams white balsamic vinegar
200 grams granulated sugar
150 grams diced shallots
50 grams mustard seeds
16 grams kosher salt
Tomato Glaze:
500 grams tomato water
500 grams glucose syrup
To Assemble and Serve:
Egg wash
1 slice heirloom tomato
Flaky sea salt
METHOD
For the Corn Flake Dough:
In a mixing bowl, add flour, butter, and cornmeal. Cover and refrigerate 20 minutes. In a separate mixing bowl, combine salt and 800 grams water. Mix until salt has dissolved. Cover and refrigerate 20 minutes. Transfer flour mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until fully incorporated. With the machine running, stream in salt water mixture, mixing until dough comes together. Transfer to a lightly floured work surface and knead until smooth and elastic. Wrap tightly in plastic wrap and refrigerate. Once chilled, divide into 4 equal portions. Using a rolling pin, roll out each portion to ¼-inch thickness. Fold once. Roll out to ¼-inch thickness and fold again. Wrap each portion tightly in plastic wrap. Refrigerate. Once chilled, roll out each dough portion to ⅛-inch thickness. Using a 12-inch ring cutter, punch out rounds, reserving scraps separately. Place rounds onto a parchment paper-line sheet tray. Top with additional parchment paper and refrigerate.
For the Pecorino Romano PDO Aïoli:
In a food processor, add yolks, apple cider vinegar, onion purée, mustard, white vinegar, horseradish, salt, and 150 grams grated Pecorino Romano PDO. With the machine running, slowly stream in oil, mixing until fully emulsified. Add remaining Pecorino Romano PDO. Mix to combine. Transfer to an airtight container and refrigerate.
For the Green Tomato Chutney:
In a rondeau over medium-low flame, heat oil. Add tomatoes, vinegar, sugar, shallots, and mustard seeds. Cook until liquid has reduced and tomatoes are softened. Season with salt. Transfer to an airtight container and refrigerate.
For the Tomato Glaze:
In a pot over medium heat, add tomato water and glucose syrup. Whisk to combine. Cook until desired consistency is achieved. Reduce heat and keep warm.
To Assemble and Serve:
Heat oven to 375°F. On a work surface, brush Corn Flake Dough rounds with egg wash. Roll out reserved Corn Flake Dough scraps to ¼-inch thickness. Cut into slices and roll to form logs. Place logs across the edges of each Corn Flake Dough round, using additional egg wash as needed to adhere. Pipe 60 grams Pecorino Romano PDO Aïoli into the center of each round, using the back of a spoon to even out. Top with 50 grams Green Tomato Chutney followed by heirloom tomato. Transfer to a silicone-lined sheet tray and bake 9 minutes. Rotate tray and bake additional 9 minutes. Brush with Tomato Glaze. Finish with salt.
