Best 3 Caramelized Onion Potato Tart Recipes

CARAMELIZED ONION POTATO TART

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

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.

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

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.