Lac St. Jack Crème de Tomate en Croûte with Gruyères

Recipe by owner & chef Aaron Barnett
Lac St. Jack

photography by Rachelle Hacmac


For the Soup

1 ea 28 oz can San Manzano tomatoes

5 each cloves garlic

1 white onion (diced)

1/4 lb butter

Sprig thyme

2 bay leaves

14 oz cream

1/4 dry sherry

1 tbsp honey

Salt/pepper to taste

Puff pastry

1/4 cup grated gruyere or aged cheddar cheese

1 egg

2 tbsp water

Method Soup

1. Sauté onion, garlic, thyme in butter until translucent.

2. Add canned tomato, sherry, bay leaves.

3. Simmer 25-30 min.

4. Add cream & honey.

5. Blend until smooth, season to taste.

Egg wash

Combine 1 egg and water - mix mix mix


1. Cut puff pastry into a circle that fits over a narrow but tall bowl or mug.

2. Fill bowl 3/4 of the way with soup.

3. Brush egg wash around the lip of the bowl and place puff pastry on top.

4. Smooth puff pastry over the top to seal the bowl and brush egg wash over the top.

5. Sprinkle cheese on top of that.

6. Bake at 450 for 10-12 minutes or until puff pastry is deep golden brown.

Serve right away


Reservations: 4055 Mercantile Dr., Suite 175, Lake Oswego, OR 97035. Open Wednesday-Mondays for dinner starting at 5 pm. Indoor dining and heated patio seating available. Bar counter for walk-in guests, with full menu available.