Best 3 Caramelized Onion Potato Tart From Tyler Florence Recipes

Craving a delectable dish that combines the savory flavors of caramelized onions, the heartiness of potatoes, and the flaky goodness of a tart crust? Look no further than the caramelized onion potato tart. This culinary delight, popularized by the renowned chef Tyler Florence, promises an explosion of flavors and textures in every bite. From selecting the perfect ingredients to mastering the art of caramelizing onions to assembling the tart, this article will guide you through the steps of creating this remarkable dish that is sure to impress your family and friends.

Here are our top 3 tried and tested recipes!

CARAMELIZED ONION POTATO TART

Caramelized Onion Potato Tart image

Provided by Tyler Florence

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

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.

CARAMELIZED ONION TOASTS

Caramelized Onion Toasts image

Provided by Tyler Florence

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread
3 onions, sliced
3 to 4 anchovy halves, chopped
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 baguette
1/3 cup pitted Nicoise olives
Extra-virgin olive oil
Shaved Parmigiano-Reggiano
Serving suggestion: store bought Italian cured meats, such as some sliced prosciutto, sliced mortadella and your favorite hard salami

Steps:

Preheat the oven to 400 degrees F.
Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.
Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.
When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.
Serve the onion toasts alongside an assortment of Italian meats.

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

Caramelized Onion Potato Tart from Tyler Florence Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 8

Ingredients

SPECIAL EQUIPMENT:
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
1 garlic clove, minced, optional
Parchment paper cut into large circle to fit saute pan

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 the best results, use a mandoline slicer to thinly slice the potatoes.
If you don't have a mandoline slicer, you can use a sharp knife to slice the potatoes as thinly as possible.
Be sure to rinse the sliced potatoes in cold water and pat them dry before assembling the tart.
Use a heavy-bottomed skillet to caramelize the onions. This will help to prevent them from burning.
Cook the onions over medium-low heat, stirring frequently, until they are golden brown and caramelized.
Use a tart pan with removable sides for easy serving.
If you don't have a tart pan, you can use a 9-inch pie plate.
Bake the tart at 400 degrees Fahrenheit for 30-35 minutes, or until the potatoes are tender and the crust is golden brown.
Let the tart cool for 10 minutes before serving.

Conclusion:

This caramelized onion potato tart is a delicious and easy-to-make dish that is perfect for any occasion. The combination of caramelized onions, tender potatoes, and flaky crust is sure to please everyone at the table. Serve the tart with a side salad or soup for a complete meal.