Onion and Potato Tart Recipe
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
- 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 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 499 | |
| Calories from Fat 362 | 73% |
| Total Fat 40.83g | 51% |
| Saturated Fat 17.56g | 70% |
| Trans Fat 3.81g | |
| Cholesterol 191mg | 64% |
| Sodium 284mg | 12% |
| Potassium 197mg | 6% |
| Total Carbs 24.4g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.76g | 1% |
| Protein 9.59g | 15% |
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