This onion tart is a really easy and delicious; it goes well with any meat, with soup or alongside salad. It could also be cut into thin slices and served as an hors d’oeuvres. I love recipes that lend themselves to versatility. Serve this tart with a German reisling or Alsastian white.
Made like a tarte tatin, but savory, this tart will forever be in my repetoire. I don’t make my own puff pasty because I think DuFour makes a very good one. I found mine at Whole Foods but you can check their website for other locations. If you love puff pastry then you will also love Martha Holmberg’s book called Puff. I will post some fantastic things to do with Dufour’s over the next few months.
Onion and Potato Tart
Makes one 12-inch tart
Upside down tart baking. Flip it and serve.
8 Tbsp. butter
2 medium yellow onions, sliced thinly
6 Yukon gold potatoes, peeled and sliced into 1/4 inch think pieces
Salt and Pepper
1/2 tsp. freshly chopped thyme, or a bit less dried thyme
Freshly grated Parmesan cheese ( or cheese of your choice) as garnish
1 sheet puff pastry
Preheat oven to 400.
In a 12-inch skillet that is ovenproof, melt the butter over medium heat. Add the onions and potatoes, season with salt and pepper and thyme and stir to coat well. Cover and cook for about 15 to 20 minutes. While the potatoes are cooking, roll out the puff into 12 inch circle about 1/8 of an inch thick. Prick holes all over the top. Turn off the flame and place the pastry on top of the potato/onion mixture. Pat it down and place it into the oven and bake for 10 to 12 minutes.
Remove it from the oven and allow it to sit for about 15 minutes. Place a large plate over the top of the pan and carefully invert the tart on to the plate. Slice tart into 6 wedges and serve.