Best 3 Caramelized Onion Potato Tart Recipes
Indulge in a culinary masterpiece that harmonizes the sweet symphony of caramelized onions with the earthy goodness of potatoes, encased in a flaky, golden-brown pastry crust. This caramelized onion potato tart is a symphony of flavors and textures, featuring a tender, melt-in-your-mouth filling enveloped in a buttery, crispy crust. Experience the perfect balance of sweet and savory in every bite, as the caramelized onions lend a subtle sweetness that complements the hearty potatoes. Discover the delightful combination of crispy and creamy textures, as the caramelized onions provide a delightful crunch that contrasts with the velvety smooth potato filling. This irresistible tart is not only a feast for the taste buds but also a visual delight, with its golden-brown crust and intricate lattice top. Whether served as an appetizer, main course, or delectable side dish, this caramelized onion potato tart is sure to impress and satisfy all palates.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CARAMELIZED ONION AND SWEET POTATO TART
It may look daunting, but this is worth the effort! I've made this for some very picky eaters and I have yet to hear a complaint! If you cannot find Manchego cheese (it is a soft Spanish cheese) or Gruyere, you can use mozzarella and Swiss instead. I have done this before with good results.
Provided by Shannon Cooks
Categories Yam/Sweet Potato
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make Pastry: combine flour, butter, shortening and salt and lightly mix until it resembles breadcrumbs. Blend in enough water to form a dough. Wrap in clingfilm and refrigerate for at least 30 minutes.
- To make Tart: Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water.
- Pare and slice sweet potatoes and stand in cold water. do the same with the parsnips.
- Steam potatoes, parsnips and sweet potatoes until al dente. Set aside.
- Heat oil and saute onions until caramelized and golden brown in color. Add Herbes de Provence and garlic and saute for 3 more minutes. Set aside.
- Mix manchego, gruyere and cream together in bowl and set aside.
- Preheat oven to 350°F.
- Roll out pastry and press into bottom and sides of a 9 inch springform pan.
- Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese. Repeat until all ingredients are used.
- For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion.
- Bake 45 minutes in preheated oven.
- Remove from oven and allow to sit for 20 minutes.
Nutrition Facts : Calories 526.6, Fat 27.6, SaturatedFat 11.3, Cholesterol 43.1, Sodium 140.4, Carbohydrate 62.4, Fiber 7, Sugar 8.3, Protein 9
CARAMELIZED ONION POTATO TART FROM TYLER FLORENCE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 8
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.
Tips:
- For a richer flavor, use a good quality olive oil.
- Use yellow or white onions for caramelizing, as they have a higher sugar content and will caramelize more easily.
- Slice the onions thinly and evenly so that they cook evenly.
- Cook the onions over low heat and stir them frequently to prevent them from burning.
- Be patient! Caramelizing onions takes time, but it's worth it for the delicious flavor.
- If you're using a store-bought puff pastry, let it thaw completely before using it.
- Prick the bottom of the puff pastry with a fork before baking it to prevent it from puffing up too much.
- Bake the tart until the crust is golden brown and the onions are soft and caramelized.
- Let the tart cool slightly before slicing and serving.
Conclusion:
This caramelized onion and potato tart is a delicious and easy-to-make dish that's perfect for any occasion. The combination of sweet caramelized onions, creamy potatoes, and flaky puff pastry is irresistible. Serve it as a main course or a side dish, and your friends and family will love it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
