Onion and Potato Tart
This recipe is great for dinner paired with mixed greens as side . I used one red onion and one medium to large sweet onion. White or red skinned potatoes work best with this recipe.
This recipe contains bacon, onions, potatoes, eggs, heavy cream, rosemary, salt and pepper, parsley, sour cream, , flour (all-purpose), shortening, butter, water
Prep time: 1 hr +
Cook time: 1 hr 45 min
- 1/4 pound bacon cubed
- 2 medium onions
- 1-2 medium white or yellow potatoes
- 4 whole eggs
- 1 cup of heavy cream or 1/2 & 1/2
- 2 tsps crushed rosemary
- salt & pepper to taste
- 2 Tbs dried parsley
- Sour cream or creme fraiche (optional)
- Ingredients for Tart Crust
- 1 1/4 cups all purpose flour
- 1/3 cup chilled shortening
- 1/3 cup (5 1/3 Tbs) chilled butter
- 3-4 Tbs ice cold water
- 1. For the crust:
- 2. In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
- 3. Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.
- 4. When you’re ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
- 5. For the Tart Ingredients:
- 6. In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
- 7. In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes). Once browned remove from the heat and allow to cool slightly
- 8. When you are ready to make the tart, roll out the dough and place into the tart pan.
- 9. Preheat your oven to 400º.
- 10. Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
- 11. Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
- 12. Now spoon the cooked onions in an even layer over the potatoes.
- 13. In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
- 14. Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
- 15. Remove from the oven and allow to rest for 10 minutes.
- 16. Serve warm with sour cream or Creme Fraiche on the side.