Ingredients for Potato Crusted Onion Tart
- Russet Potatoes
- 1/2 cup grated Parmesan cheese
- All Purpose Flour
- Kosher Salt
- Ground Black Pepper
- 4 tablespoons butter (for onions and pie dish)
- 3 large yellow onions, thinly sliced
- Half And Half
- 3 large eggs
- Egg Yolks
- Gruyere
- Cayenne Pepper
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How to Make Potato Crusted Onion Tart
- Preheat oven to 450°F (232°C). Generously butter a 9-inch pie dish.
- Peel and grate 2 pounds russet or Idaho potatoes.
- In a large bowl, toss the grated potatoes with 1/2 cup grated Parmesan cheese, 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Press the potato mixture firmly into the buttered pie dish, ensuring it goes up the sides to form a crust.
- Bake for 30 minutes, until the potatoes are firm and slightly dried.
- Reduce oven temperature to 375°F (191°C).
- Meanwhile, melt 4 tablespoons of butter in a large heavy skillet over medium heat.
- Add 3 large yellow onions, thinly sliced, and cook slowly for 20-30 minutes, stirring occasionally, until golden brown and very soft. Season with salt and pepper to taste.
- Allow the caramelized onions to cool to nearly room temperature.
- In a medium bowl, whisk together 3 large eggs, 1 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 teaspoon nutmeg, and salt and pepper to taste.
- Spread the cooled caramelized onions evenly into the pre-baked potato crust.
- Pour the custard mixture over the onions.
- Bake at 375°F (191°C) for 35-40 minutes, or until the top is golden brown and puffed.
- Let cool for 10 minutes before slicing and serving. This allows the custard to set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
13g
Fat
44g
Carbs
8g
