POTATO AND CARAMELIZED ONION TART
Provided by Sandra Lee
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Prepare the pie crust according to package instructions. Flatten into a disk and chill in the refrigerator while preparing the filling.
- In a large saute pan over medium heat, heat the canola oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes. Remove from the heat.
- In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices. Place in cold water to avoid browning. (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
- In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.
- Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick. Place on a parchment-lined baking sheet. Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge.
- Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese. Over the top of the potatoes place an even layer of caramelized onions. (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.
- Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes. Allow to cool for 5 minutes before slicing.
UPSIDE DOWN POTATO & ONION TART
The onions caramelize while the potatoes are cooking and when you turn them out of the pan they are gorgeous on the plate. The flavor combination is really heavenly. It's a great side dish or accompaniment for steak and roasts. From Hizzoner's Deli. Enjoy!
Provided by Sharon123
Categories Potato
Time 1h5m
Yield 1 tart
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan.
- Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
- Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
- Note: For an extra cheesy tart, double the amount of mozzarella.
Nutrition Facts : Calories 1628, Fat 115, SaturatedFat 58.3, Cholesterol 290.9, Sodium 2062.4, Carbohydrate 91.9, Fiber 10.3, Sugar 16.6, Protein 62.1
SAVORY POTATO TART
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Provided by David Tanis
Categories dinner, lunch, pies and tarts, appetizer, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
- Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
- Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
- Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
- Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram
GOAT'S CHEESE, POTATO & ONION TART
This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen
Provided by Jenny White
Categories Buffet, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
- Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
- Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.
Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.08 milligram of sodium
POTATO & ONION TART
Make and share this Potato & Onion Tart recipe from Food.com.
Provided by Pink Penguin
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/fan200C/Gas7. Use the pastry to line the base and sides of a swiss roll tin 23x33cm. Heat the oil in a large frying pan; fry the onions for 8-10 minutes until just beginning to caramelise. Stir in the garlic and most of the thyme; cook for a further 2 minutes. Scatter half into the case.
- Parboil the potatoes in salted boiling water for 4-5 minutes; drain well and arrange in the case. Scatter over the remaining onions.
- Beat together the eggs, creme fraiche and mustard. Season well and pour over the top. Scatter over the rest of the thyme and bake the tart for 20 minutes, until the filling has set and is golden.
ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE
Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Starter, Supper
Time 1h40m
Yield Serves 8-12 (makes 2 tarts)
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
- Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
- Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
- Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.
Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
INDIVIDUAL POTATO-AND-ONION TARTES TATIN
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 5-inch tartlets
Number Of Ingredients 8
Steps:
- Very generously butter six 5-inch round metal pie plates; set aside. On a lightly floured work surface, roll out puff pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place potato slices, slightly overlapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place chilled puff pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.
- Immediately invert tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.
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RUSTIC POTATO AND CARAMELIZED ONION TART RECIPE
From foodess.com
Estimated Reading Time 3 mins
- Make pastry: measure flour (by spooning and leveling into dry measuring cups) into large mixing bowl. Using a pastry blender or two knives, cut in butter and lard until mixture resembles coarse crumbs. Sprinkle vinegar over then ice water over flour mixture 1 tablespoon at a time, tossing with fork until it becomes a shaggy mixture that holds when pressed together. Turn out onto a large piece of parchment paper and use the paper to press the mixture into a disk. Tightly wrap parchment around pastry disk and refrigerate 20 minutes (or up to 3 days).
- Preheat oven to 425 degrees. Position rack in bottom third of oven. Meanwhile, heat oil and butter in a large stockpot over medium-high heat. Add onions and cook, stirring frequently, until rich golden brown (reduce heat if necessary to prevent burning). Stir in sugar. Spread onions over a large plate to cool.
- In the same pot, add sliced potatoes. Top with enough cold water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat and cook 5 minutes. Drain potatoes in a large colander, running cold water over to cool. In a medium sized bowl, whisk together sour cream, egg, cheese, sage, salt and pepper. Stir in cooled onions.
- Remove pastry from fridge. Between 2 sheets of parchment paper, roll pastry into a large circle, about 1/4 inch thick (don't worry about perfection, the goal is "rustic"). Transfer pastry and bottom parchment paper to a rimless (or overturned rimmed) baking sheet. Layer potatoes in a circle on top of pastry, allowing a 2-3 inch border uncovered. Pile onion mixture on top of potatoes. Fold pastry edges around filling, pinching to seal. Brush edges with whisked egg yolk. Bake at 425 degrees for 10 minutes, reduce heat to 375 degrees and continue cooking, about 35 minutes. Serve warm.
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