Potato
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
Directions
- 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.