UPSIDE DOWN POTATO & ONION TART
The onions caramelize while the potatoes are cooking and when you turn them out of the pan they are gorgeous on the plate. The flavor combination is really heavenly. It's a great side dish or accompaniment for steak and roasts. From Hizzoner's Deli. Enjoy!
Provided by Sharon123
Categories Potato
Time 1h5m
Yield 1 tart
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1628, Fat 115, SaturatedFat 58.3, Cholesterol 290.9, Sodium 2062.4, Carbohydrate 91.9, Fiber 10.3, Sugar 16.6, Protein 62.1
UPSIDE-DOWN TOMATO TART
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Microwave the bacon drippings for 8 to 10 seconds to melt, if necessary. Combine the tomatoes, onion, bacon drippings, lemon pepper, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on the prepared baking sheet and roast until slightly softened, about 10 minutes. Let cool. Reduce the oven temperature to 375 degrees F.
- Coat the bottom and side of an 8- or 9-inch cast-iron skillet with cooking spray. Toss the tomato mixture with the lemon juice and asiago; spread evenly in the skillet. Place the puff pastry on top; trim the overhanging pastry with kitchen shears.
- Transfer the skillet to the oven and bake until the pastry is dark golden, about 50 minutes. Let cool about 5 minutes, then place a large plate or platter on top of the skillet and invert the tart. Sprinkle with basil and let cool, about 5 more minutes. Cut into wedges.
CARAMELIZED ONION POTATO TART
Provided by Tyler Florence
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees 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.
CARAMELISED ONION PUFF PASTRY TART
Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble
Provided by Thane Prince
Categories Buffet, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
- Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
- Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
- Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.
Nutrition Facts : Calories 380 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
POTATO & ONION TART
Make and share this Potato & Onion Tart recipe from Food.com.
Provided by Pink Penguin
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/fan200C/Gas7. Use the pastry to line the base and sides of a swiss roll tin 23x33cm. Heat the oil in a large frying pan; fry the onions for 8-10 minutes until just beginning to caramelise. Stir in the garlic and most of the thyme; cook for a further 2 minutes. Scatter half into the case.
- Parboil the potatoes in salted boiling water for 4-5 minutes; drain well and arrange in the case. Scatter over the remaining onions.
- Beat together the eggs, creme fraiche and mustard. Season well and pour over the top. Scatter over the rest of the thyme and bake the tart for 20 minutes, until the filling has set and is golden.
INDIVIDUAL POTATO-AND-ONION TARTES TATIN
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 5-inch tartlets
Number Of Ingredients 8
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; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place 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 tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.
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UPSIDE DOWN POTATO AND ONION TART - GOOD DINNER MOM
From gooddinnermom.com
Reviews 8Estimated Reading Time 4 minsCategory Side DishTotal Time 1 hr
- Preheat oven to 400F degrees. Melt the butter in a 12-inch non-stick skillet or well seasoned cast iron skillet over medium heat. Add the thyme and about 5 slices of the onion (reserve the remaining slices), placed equally around bottom of the skillet. Cook for 5 minutes, until onion begins to soften. Do not stir. You are making a design for the top of the tart.
- In a large bowl, place the sliced potatoes, 2 tablespoons olive oil, Parmesan, feta, mozzarella, garlic, salt and pepper. Toss to combine.
- You should have several slices of the onion left. Chop these and add to the potato mixture. Mix again.
- Layer the potato slices on top of the onion slices and continue in layers until the pan is full. You may need to add the cheese that doesn't adhere to the potatoes between the layers as you go.
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