Upside Down Potato Onion Tart Food

CARAMELIZED ONION POTATO TART

Steps:

• Preheat oven to 350 degrees F.
• Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
• Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
• Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
• Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
• Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
• Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
• Place the pan into the oven on the top rack and bake for about 45 minutes.
• When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

UPSIDE-DOWN TOMATO TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Microwave the bacon drippings for 8 to 10 seconds to melt, if necessary. Combine the tomatoes, onion, bacon drippings, lemon pepper, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on the prepared baking sheet and roast until slightly softened, about 10 minutes. Let cool. Reduce the oven temperature to 375 degrees F.
• Coat the bottom and side of an 8- or 9-inch cast-iron skillet with cooking spray. Toss the tomato mixture with the lemon juice and asiago; spread evenly in the skillet. Place the puff pastry on top; trim the overhanging pastry with kitchen shears.
• Transfer the skillet to the oven and bake until the pastry is dark golden, about 50 minutes. Let cool about 5 minutes, then place a large plate or platter on top of the skillet and invert the tart. Sprinkle with basil and let cool, about 5 more minutes. Cut into wedges.

POTATO, ONION, CHEDDAR UPSIDE DOWN PIE

Steps:

• 1. The number of potatoes will depend on their size. I used red potatoes, but Yukon gold or russet would work fine too. Slice potatoes and onion very thin by hand or using your mandolin.
• 2. I used a cast iron skillet. I drizzled about 2 tbs. of olive oil in the bottom and brushed it around to cover well. Then I sprinkled black pepper and Mrs. Dash original blend in the bottom of the pan to suit my taste. Next layer slices of onion in the bottom.
• 3. Then I added a generous layer of potatoes, re-seasoned with Mrs. Dash.
• 4. Then a generous layer of cheddar.
• 5. Then another layer of potatoes with Mrs. Dash and a little drizzle of olive oil. Place an oven proof lid on and bake at 375° for 30 min., remove lid and bake another 20 min. or until fork slides in easily.
• 6. Let stand for about 10 min. then loosen sides with a spatula, and run it under potatoes to make sure they are not stuck to bottom. Then invert onto plate.
• 7. Next I decided to make a topping for them. I had planned to do a juicy roasted tomato and Thai chili sauce, but ended up adding sour cream and cilantro too.
• 8. First I cut enough cherry tomatoes in half to fill up my small non stick skillet, about 1/2 pint. I drizzled with olive oil and let them cook for about 20 min.
• 9. Once they were somewhat caramelized on the bottom I added 4 oz. of sour cream, 1 tbs. Thai chili sauce and 1/2 c. chopped fresh cilantro. Then I poured it onto the potatoes and spread it out. Super delicious!!!!

UPSIDE DOWN POTATO & ONION TART

Steps:

• Preheat oven to 400*F.
• Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan.
• Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
• Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
• Note: For an extra cheesy tart, double the amount of mozzarella.

POTATO TART WITH ZUCCHINI AND RADICCHIO

Steps:

• Start by cutting the zucchini into thin slices. Warm some olive oil in a pan and add a cracked clove of garlic (so that you can take it out once the zucchini is cooked). When the garlic has browned a little add the zucchini slices, cover the pan and stew them and add salt. Add water if needed.
• Cut the radicchio into thin stripes and follow the same procedure as to stew the zucchini, adding together with the garlic two leaves of sage. Do not let burn, the radicchio takes a short time to stew.
• Meanwhile (I usually do this when starting stewing the zucchini), peel the potatoes and boil them in salt water until they're tender. Strain and smash them - make sure there are no big lumps.
• Add the stewed zucchini and chicory to the mashed potatoes, together with some olive oil, black pepper and some salt if needed, then mix all the ingredients together.
• Cover the bottom of a baking pan with oil and sprinkle cornmeal on it. Pour the mixture in the baking pan and level the surface, pour some oil on it.
• Put the baking pan in pre-heated oven at about 430°F and cook for about 20 minutes.
• Serve warm - wait some minutes after taking it out of the oven.

INDIVIDUAL POTATO-AND-ONION TARTES TATIN

Steps:

• Very generously butter six 5-inch round metal pie plates; set aside. On a lightly floured work surface, roll out puff pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place potato slices, slightly overlapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place chilled puff pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.
• Immediately invert tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.

POTATO & ONION TART

Steps:

• Preheat the oven to 220C/fan200C/Gas7. Use the pastry to line the base and sides of a swiss roll tin 23x33cm. Heat the oil in a large frying pan; fry the onions for 8-10 minutes until just beginning to caramelise. Stir in the garlic and most of the thyme; cook for a further 2 minutes. Scatter half into the case.
• Parboil the potatoes in salted boiling water for 4-5 minutes; drain well and arrange in the case. Scatter over the remaining onions.
• Beat together the eggs, creme fraiche and mustard. Season well and pour over the top. Scatter over the rest of the thyme and bake the tart for 20 minutes, until the filling has set and is golden.