Fun Fearless Foodie

Remember I promised you a savory tart to put that pâte brisée to good use? Well friends, start defrosting that dough and get ready for a comforting and decadent treat. Thinly sliced fingerling potatoes are tossed in a little cream and egg (where all good things begin), layered on top of red onions, topped with fresh thyme and pungent gruyère, and baked in a buttery crust until bubbling and golden brown.

Paired with a green salad this could be a meal all on its own, especially for lunch, but it also makes a gorgeous side dish to a roasted chicken for dinner. I chose to bake these into individual tarts because I have these precious dishes I’ve been wanting to use, but you could easily do this in a large tart pan, or even a small sheet tray.

This recipe was featured in my weekly Weekend Warrior column over at MarcusSamuelsson.com but I’ve also included the recipe below.

Potato, Gruyère, and Red Onion Tart
Recipe adapted from Chef DJ Olsen of Lou Wine Bar, Hollywood, CA (discovered on the Good Eats podcast)

Makes 4 individual tarts, or 1 (9-inch) tart

1/2 recipe pâte brisée (see previous post for recipe)
1/2 pound fingerling potatoes (about 8 potatoes)
1/2 red onion, thinly sliced
1 egg
1/4 cup cream
2 tablespoons fresh thyme
Salt and freshly ground black pepper
4 ounces gruyère cheese, shredded

For the tart shell

1. Preheat oven to 350 degrees F.
2. On a lightly floured piece of parchment paper, roll dough out to a large circle, 1/8-inch thick. Trace individual tart shells (or 1 large one) leaving a 1-inch border so enough dough can fold over the sides. If the dough is firm enough, carefully remove the cut out dough and lay inside the tart shell, pressing in to the sides so it’s even (if the dough is too soft to work with, place back in the refrigerator until it firms up). Remove the excess dough overlapping the edge of the shell (if necessary) and place inside the refrigerator for 15 minutes.
3. Remove the tart shell(s) and dock the base of the shell with the tines of a fork, about every 1/2-inch, to ensure the dough doesn’t puff up during baking. Bake in the oven until golden brown and cooked through, 22 to 25 minutes. Allow tart to cool before filling.

For the filling

1. While the tart shell is baking, place the potatoes in a pot and cover with cold water; bring to a boil and cook until a knife easily pierces the flesh with no resistance; remove and let cool.
2. As the potatoes are cooling, slice 1/2 a red onion into thin slivers, whisk the egg and cream together in a bowl, and pick your thyme leaves. Slice the cooled potatoes 1/4-inch thick on the bias and add to the cream/egg mixture; season with salt and pepper and toss to coat evenly.

To assemble

1. Evenly distribute the red onion slices into the base of the tart(s); top with the potato mixture, sprinkle with thyme, and cover with gruyère cheese (if making in advance, stop here, cover and refrigerate up to a day).
2. Bake at 350 degrees F until the cheese is melted and the tart is heated through, about 15 minutes. For an extra golden, cheesy crust, place the tart under the broiler for another 2 minutes. Serve warm.