Best 8 Individual Potato And Onion Tartes Tatin Recipes

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**A Culinary Symphony of Savory Flavors: Embark on a Journey of Potato and Onion Tarte Tatin Delights**

Indulge in a symphony of flavors with our tantalizing Potato and Onion Tarte Tatin recipes. These individual tarts, rooted in the culinary traditions of France, are a harmonious blend of crispy puff pastry, tender potatoes, and caramelized onions. Embark on a culinary journey with three enticing variations: the classic Potato and Onion Tarte Tatin, the vibrant Sun-Dried Tomato and Goat Cheese Tarte Tatin, and the hearty Sausage and Gruyère Tarte Tatin. Each recipe promises a unique gustatory experience, catering to diverse palates and preferences. Prepare to captivate your taste buds with these delectable creations, perfect for brunch, lunch, or dinner. Dive into the world of flavors and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

INDIVIDUAL POTATO-AND-ONION TARTES TATIN



Individual Potato-and-Onion Tartes Tatin image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 5-inch tartlets

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter, cold, cut into small pieces, plus more for pans
All-purpose flour, for dusting
1 (17 1/4-ounce) standard package store-bought puff pastry
4 medium yellow onions, peeled, cut into 1/4-inch-thick rounds
5 small new potatoes, peeled
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
Pinch of sugar

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.

CARAMELIZED ONION POTATO TART



Caramelized Onion Potato Tart image

Provided by Tyler Florence

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 large onion, sliced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large Russet potatoes, washed
2 to 3 tablespoons butter, broken into small pieces
Special equipment: parchment paper cut into large circle to fit saute pan

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.

POTATO "TARTE TATIN" WITH BLACK OLIVES AND LEMON



Potato

Cooking notes: Try using one of your favorite extra virgin or infused olive oils for added punch. Entertaining notes: These are best cooked way ahead and then reheated in a 400 degree F oven for about 15 minutes. If preparing for a larger group, simply multiply the recipe to suit your needs and cook in a nonstick rectangular baking pan. When cool, cut into serving size pieces and re-heat.

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

2 medium russet potatoes, scrubbed clean under running water
1/4 cup extra-virgin olive oil
1 tablespoon fresh rosemary, chopped
1/4 cup black olives, pitted and cut in 1/2
1 teaspoon finely ground gray salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated lemon zest

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes crosswise into 1/8-inch thick slices and place them in a large bowl. Heat the oil in a 10-inch nonstick ovenproof skillet over high heat. When the oil is hot, add the rosemary and olives. Cook for 10 seconds. Immediately remove the skillet from the heat and pour the mixture over the potatoes. Add the salt and pepper. Gently stir with a spoon to evenly coat the potatoes.
  • In the same 10-inch nonstick skillet, starting in the center of the skillet, arrange about 1/3 of the potatoes slices in a single layer so they form concentric circles that slightly overlap. Pick out about half the olives and sprinkle them and half of the lemon zest over the first layer of potatoes. Create a second layer of overlapping potato slices. Sprinkle the remaining olives and lemon zest over the second layer. Then create a third layer of potatoes. Finally, pour the oil from the bowl over the potatoes. Put the pan over high heat and cook until the oil sizzles and bubbles, about 1 minute. Place the pan in the oven and bake for 20 minutes, use a spatula to press down the top layer of potato slices. Continue to bake until the tip of a knife slides easily through the potatoes, about 20 minutes more. Remove the pan from the oven and pour off the excess oil. Allow the tart to sit at room temperature for at least 10 minutes.
  • Run a spatula along the outer edge of the tart to release any potatoes stuck to the side of the skillet. Place a dinner plate larger than the skillet on top of the skillet, with the serving side facing down. Invert the skillet and plate to transfer the tart to the plate. Cut the tart into wedges. Serve warm.

FRIED POTATO AND ONION PATTIES



Fried Potato and Onion Patties image

Makes a great side dish for any meal. To make it easier, use unseasoned prepared hash browns from the refrigerator section of your grocery. Cook time is approximate per batch.

Provided by Marie

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 medium potatoes, peeled and shredded
1 small onion, minced fine
1 beaten egg
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
vegetable oil (for frying)

Steps:

  • Place potatoes between paper towels to squeeze out excess moisture.
  • Combine all ingredients except oil and mix well.
  • Heat 1/8" of oil in a large skillet and drop mixture 1/4 cup at a time into hot oil.
  • Press mixture into 3" rounds with the back of a spoon.
  • Fry until golden brown, turning once.
  • Drain on paper towels.

Nutrition Facts : Calories 196.5, Fat 1.4, SaturatedFat 0.5, Cholesterol 46.5, Sodium 612.7, Carbohydrate 40.5, Fiber 5.1, Sugar 2.5, Protein 6.3

POTATO, GOAT CHEESE AND CARAMELIZED ONION TATIN



Potato, Goat Cheese And Caramelized Onion Tatin image

Provided by Molly O'Neill

Categories     casseroles, appetizer, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 medium onions, peeled and very thinly sliced
1 teaspoon ground cumin
1 pound baking potatoes, peeled and cut across into 1/8-inch-thick slices
1 teaspoon salt
Freshly ground pepper to taste
4 ounces soft, mild goat cheese, like Montrachet, crumbled
1 sheet frozen puff pastry, thawed
2 tablespoons plus 2 teaspoons unsalted butter
1 cup sliced mushrooms
1/4 cup chopped shallots
2 cloves garlic, peeled and minced
1 sprig fresh thyme
1/8 teaspoon dried tarragon
1/8 teaspoon dried basil
1/4 cup Madeira
1/4 cup dry red wine
1 cup vegetable broth

Steps:

  • To make the tatin, preheat oven to 350 degrees. Butter a 9-inch round gratin dish. Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat. Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes. Transfer to a bowl. Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat. Season with 1 teaspoon salt and pepper. Layer the potatoes in the prepared dish. Bake until tender, about 40 minutes. Set aside for 15 minutes.
  • Top the potatoes with the goat cheese and then the onion mixture. Place the pastry on a work surface and press out the seams. Cut out a 9-inch circle and pierce it all over with a fork. Place the pastry over the cheese.
  • Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat. Refrigerate the remaining 2 tablespoons butter. Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes. Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes. Add the broth and simmer until reduced to 3/4 cup, about 20 minutes.
  • Increase oven heat to 400 degrees. Bake the tatin until the pastry is brown, about 25 minutes. Meanwhile, bring the sauce to a simmer. Cut the butter into small pieces. Remove the pan from the heat and gradually whisk in the butter pieces. Remove the thyme sprig.
  • To serve, run a small knife around the edge of the tatin to loosen. Invert onto a plate and cut into 4 wedges. Place 1 wedge on each of 4 plates and spoon some of the sauce around each one. Serve immediately.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 29 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 5 grams, TransFat 1 gram

ONION & GOAT'S CHEESE TARTE TATINS



Onion & goat's cheese tarte tatins image

Individual tarte Tatin-style bakes with puff pastry, caramelised onions, thyme and ash goat's cheese make a sumptuous vegetarian lunch or dinner party starter

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 7

100g golden caster sugar
50ml cider vinegar
vegetable oil , for frying
3 large white onions , halved
6 thyme sprigs , plus extra picked thyme leaves to serve
320g sheet all-butter ready-rolled puff pastry
150g ash goat's cheese log, sliced into six discs

Steps:

  • Line a baking tray with baking parchment. Put the sugar in a heavy-based saucepan and melt over a medium heat. Cook to a dark caramel, occasionally swirling the pan gently to help melt any remaining sugar and get an even colour. Add the vinegar, stir to combine, and pour into the tray, spreading it out. Leave to cool.
  • Heat oven to 180C/160C fan/gas 4. Add a splash of oil to an ovenproof frying pan over a medium-high heat. Lay the onions cut-side down and fry until blackened and just starting to burn, about 5 mins. Add the thyme sprigs, then transfer to the oven and bake for 25 mins. Once the onions are tender, remove from the pan. Space them out evenly, cut-side down, on the caramel and leave to cool.
  • Once the onions are cool, cut the pastry into six equal discs, each large enough to cover an onion half. Cover the onions with the pastry, tucking it under slightly. Put the tray in the fridge for 1 hr so that the pastry firms up a bit.
  • Heat oven to 200C/180C fan/gas 6. Bake the onion tarts for 20 mins, then reduce heat to 180C/160C fan/gas 4 and bake for 10 mins more.
  • Remove from the oven and leave to cool. Once cool enough to handle, turn the tarts so the onions are now facing up. Lay a slice of goat's cheese on top of each and bake for a further 10 mins. Remove from the oven and sprinkle over a few thyme leaves to serve.

Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

BAKED POTATOES WITH ONION SOUR CREAM



Baked Potatoes with Onion Sour Cream image

These hearty baked potatoes are the perfect accompaniment to Marinated Flank Steak.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 6

8 medium baking potatoes, about 8 ounces each, scrubbed
2 tablespoons olive oil
1 large onion, finely chopped
1 cup reduced-fat sour cream
Coarse salt and ground pepper
1/4 cup snipped chives

Steps:

  • Preheat oven to 400 degrees. Prick potatoes in several places with a fork. Place on a baking sheet, and bake until easily pierced with the tip of a knife, 50 to 60 minutes.
  • Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature.
  • Add sour cream to onion; mix to combine. Season with salt and pepper.
  • Cut a deep cross in the top of each potato; push ends together to open. Season with salt and pepper. Spoon some onion sour cream over each potato, and sprinkle with chives. Serve.

INDIVIDUAL POTATO AND ONION TARTES TATIN



Individual Potato and Onion Tartes Tatin image

Categories     Onion     Potato     Bake     Chill     Pastry     Simmer

Yield makes six 5-inch tartlets

Number Of Ingredients 8

4 tablespoons unsalted butter, cold, cut into small pieces, plus more for pans
All-purpose flour, for dusting
1 pound Puff Pastry (page 359) or 1 standard package (17 1/4 ounces) store-bought puff pastry
4 medium yellow onions, peeled, cut into 1/4-inch-thick rounds
5 small new potatoes, peeled
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
Pinch of sugar

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.

Tips:

  • Use a good quality puff pastry for the best results. You can either make your own or buy it from the store.
  • Make sure the potatoes and onions are thinly sliced so that they cook evenly.
  • Don't overcrowd the pan when cooking the potatoes and onions. Cook them in batches if necessary.
  • Season the potatoes and onions generously with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or garlic powder.
  • Use a heavy-bottomed skillet or griddle for cooking the potatoes and onions. This will help to prevent them from burning.
  • Cook the potatoes and onions until they are golden brown and caramelized. This will take about 15-20 minutes.
  • Be careful when flipping the tartes tatin out of the pan. They can be delicate, so use a spatula to help you.

Conclusion:

Individual potato and onion tartes tatin are a delicious and easy-to-make dish that is perfect for any occasion. They can be served as an appetizer, main course, or side dish. The combination of crispy puff pastry, caramelized potatoes and onions, and melted cheese is sure to please everyone at the table. These tartes tatin can be made ahead of time and reheated before serving, making them a great option for busy weeknights. They can also be frozen for up to 2 months. To freeze, simply wrap the tartes tightly in plastic wrap and place them in a freezer-safe bag. When you are ready to serve, thaw the tartes overnight in the refrigerator or at room temperature for several hours. Then, reheat them in a preheated oven until warmed through.

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