Thursday, April 2, 2009

Onion & Potato Tartes Tartin

Now, I've had dessert tartes tartin but had never even heard of a savory version until Matt pointed this one out to me in Martha Stewart's Baking Handbook. It looked amazing in the book & since we were having Steak Diane Flambé for dinner I figured it would be a perfect side dish. I even had all the ingredients on hand.
Onion & Potato Tarte Tatin
This dish is a real stunner & would be great to serve at a dinner party plus it tastes absolutely wonderful. To top it off it's actually really simple to make.

Onion & Potato Tartes Tartin
from Martha Stewart's Baking Handbook

sheet of puff pastry dough
2 T cold unsalted butter plus extra for greasing the pans
1 small onion, sliced thin
1 russet potato, sliced very thin, scant 1/4-inch
salt & pepper
2 T balsamic vinegar
pinch of sugar

Preheat oven to 425 F. Butter two 4-inch mini cake pans & set aside.

Roll the puff pastry out to a scant 1/4-inch (our's was already that thin so it didn't need any rolling). Cut out two circle of the dough big enough to fit inside the widest part of the cake pan. Prick the dough with a fork. Chill the dough circles for 30 minutes.

Layer 3 or 4 slices of onion on the bottom of each pan. Top with a layer of concentric circles of potato & season with salt & pepper. Add another layer of potatoes & salt & pepper. Top each with a puff pastry circle. Place on a baking sheet then bake for 20 minutes until the pastry is puffed & golden brown. Immediately invert the tartes onto a serving platter.

Add the balsamic vinegar & sugar to a small sauce pan. Bring to a simmer & stir until thickened into a syrup. Cut the 2 tablespoons of butter into small pieces. Whisk the pieces in a little at a time until all of it in incorporated. Brush this glaze on the top of the tartes.

Serves 2

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


Carrie said...

This side dish looks fabulous! It's such a different way to use potatoes, and I love balsamic vinegar. I'm definitely going to bookmark this!

Lori said...

That looks so sophisticated and yummy! Great idea!

Jersey Girl Cooks said...

Both recipes look delicious. What a great dinner.

Elle said...

this looks so simple! And you're right--it's something you most likely have everything on hand for these. Delicious looking!

Maris said...

This looks so delicious - and your photo, professional!

Jen said...

I never thought of a savory tarte tatin before-- it looks great.

Megan said...

OH My WORD. This looks amazing. Luv it. Thanks!

Karen Brown Letarte said...

This sounds like a show-stopper! It must have been delicious! Oh how I love potatoes, what could be better than a potato tatin?

jillian said...

This looks both beautiful and delicious!

grace said...

although i was intrigued by your beef, i just couldn't rip my eyes from this tarte. it's all kinds of luscious--nicely done!

Alicia Foodycat said...

Gorgeous! What an elegant side-dish.

Megan said...

This little tart is beautiful! Gotta try this one. :)

Dazy said...

This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.

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t = teaspoon
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