Potato and Onion Tart

There are some dishes that require a supporting dish to become amazing. This dish on it’s own is its own star, but it also can support other dishes to take them to that spectacular division. What is nice about this dish is that you can change the flavors up depending on what you prefer, or want to compliment in your main dish. Play with it, make it your own and let me know if you like it, love it, or changed it.

  • Ingredients:
    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 1 tablespoon fresh thyme leaves stripped from the stems, or 1 1/2 tsp of dried
    • 1 large onion sliced about 1/4-inch thick
    • 4 large russet potatoes scrubbed, washed and sliced very thinly
    • 2 tablespoons olive oil
    • 3/4 – 1 cup grated Parmesan cheese
    • 3/4 – 1 cup grated Gruyere cheese
    • 3/4 – 1 cup grated mozzarella
    • 1 or 2 cloves garlic minced
    • 1 teaspoon sea salt
    • 1 teaspoon freshly grated black pepper
  • Directions:
    • 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 onion 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, Gruyere, mozzarella, garlic, salt and pepper. Toss to combine.
    • 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.
    • Cover the skillet with aluminum foil and bake in oven for 20 minutes.
    • Remove aluminum foil and bake an additional 20-25 minutes, until the potatoes are golden.
    • Using a serving plate that is larger than the diameter of the skillet, carefully invert the tart onto the plate (using hotpads). If some of the potatoes and/or onion sticks to the skillet, no worries – just scrape them off using a spatula and place back where they belong on the tart.
    • Sprinkle with additional thyme leaves and black pepper.
    • Optionally, grate more cheese on top or sprinkle with crushed red pepper flakes before serving.

Happy Eating!

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