CARAMELIZED ONION & POTATO TART
We’re digging into these caramelized onion and potato puff pastry tarts this holiday season! Bite into these vibrant tarts that are filled with caramelized onion, thinly sliced potatoes, and of course… cheese. They are extremely easy to put together and take less than 1 hour to make. Enjoy!
Ingredients:
1 sheet of refrigerated puff pastry (you can also use frozen)
6 yukon gold potatoes
2 white onions
4 tbsp olive oil
2 tsp rosemary
1 tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp smoked paprika
Shredded white cheese of choice (I did half the tarts with parm, other half with white cheddar… both fire)
1 egg
creme fraiche
chives
1 tbsp lemon zest
Directions:
1. Thinly slice up two white onions and saute them on low heat with a little bit of oil. Simmer on low for about 45 minutes until the onions are caramelized.
2. Peel the skin off of the potatoes and thinly slice. I like to use a mandolin slicer to achieve the thinnest slices ever. Lay the potatoes out flat and pat dry with a paper towel to absorb the water from the potatoes.
3. In a mixing bowl, add the potato slices along with 4 tbsp olive oil, rosemary, salt, pepper, garlic powder, smoked paprika and toss until the ingredients are well mixed.
4. Roll out the pastry dough and cut into 12 rectangles. With a fork, poke three rows horizontally in the center of the rectangles.
5. On a baking sheet with parchment paper, begin to assemble the puff pastries. Add about a tablespoon of caramelized onion, 10 slices of potato on top of the onion, a handful of shredded cheese, and then cover with the pastry dough. The onions and potatoes should be in the middle of the dough and the edges of the dough will pull down. Repeat that process 12 times. You will most likely need two baking sheets of 6 pastries.
6. Push the edges of the dough down with a fork and brush the top of the pastry with egg wash.
Bake in the oven at 425 for 20 minutes.
7. Once the pastries are done baking, pull them out of the oven and flip them over so that the onions are facing up.
8. Let the pastries cool for 10 minutes and then add a dollop of creme fraiche to the center of each pastry. Garnish with chive and lemon zest.