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Recipe: Roasted Potato & Caramelized Onion Tart Caramelized onions add such a sweet, rich flavour to this tart.

1 sheet puff pastry (this is half of a Tenderflake box)
1 large baking potato, cut into 12 slices
1 teaspoon minced fresh thyme
1/2 teaspoon salt and 1/4 pepper
1 large onion sliced into 1/4 inch rings
4 tablespoons balsamic vinegar
1 cup crumbled goat cheese


Toss potato, thyme, olive oil and salt and pepper in a large bowl. Put on a baking sheet and bake in oven 25-35 minutes or until potatoes are tender. Set aside.

Heat butter in a medium size saucepan on medium heat. Add onions. Add thyme. Cook, adding balsamic every 5 minutes to deglaze pan. Total cooking time should be 20-25 minutes or until softened and thoroughly cooked. Remove from heat and set aside.

Roll out puff pastry to a 15 by 9 inch rectangle, approximately . Spread onions out evenly on base of puff pastry. Arrange potatoes side by side and then top with goat cheese. Bake on a baking sheet at a 400 degrees for 25 minutes. Remove from oven, and drizzle with 1 to 2 tablespoons balsamic reduction* (optional). Cut into squares or slices depending on desired portions.

*Balsamic Reduction: 1 cup balsamic vinegar brought to a boil, then simmered for 30 minutes or until reduced to a 1/4 cup. It will be a syrup/molasses texture.
Posted by Edible Diaries at 5:20 AM Labels: balsamic reduction, caramelized onion, puff pastry, roasted potato


