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Potato and Caramelized Onion Tart




Source of Recipe


Sandra Lee on Foodnetwork.com


Recipe Introduction


With some changes, this was very good. I used Keller’s pâte brisée instead of pie crust mix – I’ve finally realized that making your own pastry is worth the time and effort. I also used a carton of Boursin-like cheese spread instead of the cream cheese and Italian seasoning. I had a familiar issue with the potato. Even sliced VERY thin, the potato layer wasn’t thoroughly cooked. Rotuts at eGullet.org suggested microwaving the potato whole until it is par cooked. I will try that, or just parboiling whole and peeling and slicing afterwards.


List of Ingredients




1/2 box instant pie crust mix
2 tablespoons canola oil
2 large onions, thinly sliced
Salt and freshly ground black pepper
1 small russet potato, sliced thinly
4 ounces cream cheese, softened
1 tablespoon Italian seasoning
1 tablespoon spicy brown mustard


Recipe



Heat the oven to 375 degrees.

Prepare the pie crust according to the package instructions. Shape into a disk, wrap in plastic wrap and chill in the refrigerator while preparing the filling.

Sauté the onions over medium heat in the oil. Season with salt and pepper. Cook until they are thoroughly caramelized. Remove from heat and set aside.

Using a mandoline, slice the potato into 1/8-inch thick slices. Place in cold water to prevent browning.

In a small bowl, stir together the cream cheese, Italian seasoning, mustard, 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 over the pie crust, leaving 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. NOTE: you may not need all of the potatoes. Over the top of the potatoes place an even layer of caramelized onions. NOTE: Use your judgment about the amount of onions you use – you want a good layer, but it shouldn’t completely overwhelm the potato layer. Fold over the edges of the pastry to make 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.

Makes 4 servings.