Onion Potato Tartlets Recipes

POTATO AND CARAMELIZED ONION TART

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.

ONION POTATO TARTLETS

Steps:

• Heat the oven to 400°F. Stir the potatoes, sour cream, cheese, onions, chives and garlic powder in a medium bowl.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
• Spoon about 1 tablespoon potato mixture into each tartlet shell. Sprinkle with additional crushed French fried onions, if desired.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes.
• Flavor Variation: For Loaded Baked Potato Puffs, omit the onions and garlic powder. Do not stir the chives into the potato mixture. Stir 3 strips bacon, cooked, drained and chopped into the potato mixture. Spoon the potato mixture into the pastry cups and bake as directed above. Let cool and sprinkle with the chives.

INDIVIDUAL POTATO AND ONION TARTES TATIN

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, and chill until firm, about 30 minutes. Meanwhile, preheat the oven to 425°F.
• Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice the potatoes into thin rounds, about a scant 1/4 inch thick. Place the 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 the tartlets onto a platter. In a small saucepan, combine the balsamic vinegar and sugar. Bring to a simmer and cook until the mixture reduces to a syrup, about 4 minutes.Whisk in the butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze the tartlets with the balsamic syrup and serve warm.
• Potato Tarte Tatin how-to
• Thinly sliced layers of onions and potatoes are topped with rounds of puff pastry before baking.

UPSIDE DOWN POTATO & ONION TART

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.

CARAMELIZED ONION POTATO TART FROM TYLER FLORENCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over. Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes. Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean. Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter. Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle. Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in. Place the pan into the oven on the top rack and bake for about 45 minutes. When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.