Potato Tart with Balsamic Glazed Onion and Blue Cheese

Tarts are one of my favorite things. Flakey buttery crust and what ever happens to be in season/in the fridge for filling.

I don’t want to get into a debate about how to make the flakiest crust, okay, maybe I do- but I’m pretty entrenched, I’d need physical proof to convince me that there is a better way. I make mine in the food processor and it takes about three minutes of active time and good enough I say.

Tender, flakey, easy.

One of these days I might actually photograph the process. Because that’s the trick right? Knowing when it’s just right. Where’s my intern?

for the crust– adapted ever so slightly from Patricia Well’s Bistro Cooking Pate Brisee

INGREDIENTS

1 cup (about 150 grams) all-purpose flour

7 tablespoons (3 1/2 ounces, 105 grams) unsalted butter, chilled and cut into pieces- I toss mine in the freezer for a few minutes after I cut it into pieces.

1/8 teaspoon salt

3-7 tablespoons cold water

PREPARATION

Place flour, the butter,and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out on to waxed paper or plastic wrap and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper or plastic wrap and refrigerate for at least one hour.

While the dough is resting prepare the filling.

On a lightly floured surface roll out the dough to about 13 inches- enough to fill an 11 inch tart pan with a bit of over hang. Transfer dough to loose bottomed tart pan, lightly pressing the dough into the pan and up the sides. Place in freezer until ready to assemble.

For the filling

INGREDIENTS

Prepared tart crust

1 large yellow onion (white would work too) cut into slivers

1-2 tsp olive oil

2 TBSP Balsamic Vinegar

Fresh cracked pepper to taste

2 medium yellow potatoes thinly sliced and par cooked (I like to cut mine and then microwave for about two minutes uncovered and then after they’ve let off a little steam I lightly toss with olive oil and black pepper)

1/4-1/2 cup crumbled blue cheese

1 egg

1/4 cup heavy cream

INSTRUCTIONS

Preheat the oven to 400

Caramelize onion with olive oil and balsamic vinegar over a medium low heat. Allow to cool slightly.

In a medium bowl mix onions, egg, cream, and half the blue cheese crumbles.

Pour onion mixture into prepared tart pan and top with potato slices. Sprinkle top with remaining blue cheese and crimp over-hanging dough over the top of the potatoes.

Bake about 40 minutes at 400 degrees until crust is nicely golden and potatoes are browned.

Serve warm or at room temperature.

Potato Tart with Balsamic Glazed Onion and Blue Cheese

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Ingredients

  

• Prepared tart crust
• 1 large yellow onion white would work too cut into slivers
• 1-2 tsp olive oil
• 2 TBSP Balsamic Vinegar
• Fresh cracked pepper to taste
• 2 medium yellow potatoes thinly sliced and par cooked I like to cut mine and then microwave for about two minutes uncovered and then after they’ve let off a little steam I lightly toss with olive oil and black pepper
• 1/4-1/2 cup crumbled blue cheese
• 1 egg
• 1/4 cup heavy cream

Instructions

 

• Preheat the oven to 400
• Caramelize onion with olive oil and balsamic vinegar over a medium low heat. Allow to cool slightly.
• In a medium bowl mix onions, egg, cream, and half the blue cheese crumbles.
• Pour onion mixture into prepared tart pan and top with potato slices. Sprinkle top with remaining blue cheese and crimp over-hanging dough over the top of the potatoes.
• Bake about 40 minutes at 400 degrees until crust is nicely golden and potatoes are browned.
• Serve warm or at room temperature.

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