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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 p�te bris�e 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.

Saut� 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.