Onion and Potato Tart
Call it onion and potato tart, or quiche or pie! I don’t care what you call it, just call it delicious.
This makes a great dinner served with a light salad. It’s filling and satisfying. I used one red onion and one medium to large sweet onion. White or red skinned potatoes work best with this recipe.
Ingredients for Onion and Potato Tart
- ¼ pound bacon cubed
- 2 medium onions
- 1-2 medium white or yellow potatoes
- 4 whole eggs
- 1 cup of heavy cream or ½ & ½
- 2 tsps crushed rosemary
- salt & pepper to taste
- 2 Tbs dried parsley
- Sour cream or crème fraîche (optional)
Ingredients for Tart Crust
- 1¼ cups all purpose flour
- 1/3 cup chilled shortening
- 1/3 cup (5 1/3 Tbs) chilled butter
- 3-4 Tbs ice cold water
Directions for Onion and Potato Tart
For the crust:
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.
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.
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.
For the Tart Ingredients:
In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
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
When you are ready to make the tart, roll out the dough and place into the tart pan.
Preheat your oven to 400º.
Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
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.
Now spoon the cooked onions in an even layer over the potatoes.
In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
Remove from the oven and allow to rest for 10 minutes.
Serve warm with sour cream or Creme Fraiche on the side.
Here are a few items to help make this recipe:
Attmu Non-Stick 9 Inches Removable Loose Bottom Quiche Pan, Tart Pie Pan, 2 Pack
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Another BORING vegetable thing with lots of onions so I can’t even taste! ENOUGH ALREADY! Let’s get back to the Surf, the turf, the moo,baa and oink specials.
Ingredients
- ¼ pound bacon cubed
- 2 medium onions
- 1-2 medium white or yellow potatoes
- 4 whole eggs
- 1 cup of heavy cream or ½ & ½
- 2 tsps crushed rosemary
- salt & pepper to taste
- 2 Tbs dried parsley
- Sour cream or crème fraîche (optional)
- For the Crust:
- 1¼ cups all purpose flour
- 1/3 cup chilled shortening
- 1/3 cup (5 1/3 Tbs) chilled butter
- 3-4 Tbs ice cold water
Instructions
- For the crust:
- 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.
- 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 more.
- When you're ready to bake roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
- For the Tart Ingredients:
- In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
- In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).
- When you are ready to cook roll out the dough and place into the tart pan.
- Preheat your oven to 400º.
- Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
- 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.
- Now spoon the cooked onions in an even layer over the potatoes.
- In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
- Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
- Remove from the oven and allow to rest for 10 minutes.
- Serve warm with sour cream or Creme Fraiche on the side.
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