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Caramelized Potato & Onion Puff Pastry Tart

caramelized potato onion puff pastry tart - featured image
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This easy homemade tart features caramelized onions and tender potatoes layered on flaky puff pastry, finished with cheese and fresh thyme. It’s a comforting, crowd-pleasing dish perfect for brunch, dinner, or entertaining.

Ingredients

Scale
  • 1 sheet puff pastry (about 8 oz, thawed if frozen)
  • 2 medium potatoes (about 10 oz, Yukon Gold or red, peeled and thinly sliced)
  • 2 large onions (about 12 oz, yellow, thinly sliced)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Gruyère or Swiss cheese, grated (optional, or substitute sharp cheddar)
  • 1 large egg, beaten
  • 1 tablespoon milk or cream

Instructions

  1. Preheat oven to 400°F (200°C). Roll out thawed puff pastry on a lightly floured surface to fit your baking sheet or tart pan (about 12×10 inches). Transfer to a parchment-lined baking sheet and prick all over with a fork.
  2. Peel potatoes and onions. Slice potatoes into 1/8-inch rounds and onions into thin half-moons using a sharp knife or mandoline.
  3. Heat olive oil and butter in a large skillet over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, for 15-18 minutes until golden and caramelized. If onions stick, add a splash of water and lower heat.
  4. Add sliced potatoes to the skillet with onions. Toss gently to coat. Add garlic and thyme, then cook for another 8-10 minutes, stirring frequently, until potatoes are just tender. Season with salt and pepper. Remove from heat.
  5. Sprinkle half the grated cheese over the pastry base. Spread caramelized onions and potatoes evenly on top, leaving a 1-inch border. Sprinkle remaining cheese and gently fold pastry edges inward to create a rustic border.
  6. Whisk egg and milk/cream together. Brush exposed pastry edges with egg wash.
  7. Bake tart for 25-30 minutes until crust is deep golden and crisp, and filling is bubbling. Rotate pan halfway through for even browning.
  8. Let tart rest for 10 minutes before slicing and serving.

Notes

For gluten-free, use GF puff pastry. For vegan, omit cheese and egg wash, and use plant milk. Uniform slicing ensures even cooking. Prick pastry well to prevent soggy crust. Pre-bake pastry for 5 minutes if desired. Leftovers keep well refrigerated for 3 days or frozen for 1 month.

Nutrition

Keywords: puff pastry tart, caramelized onions, potato tart, brunch recipe, easy pie, vegetarian tart, French tart, savory pie

Find it online: https://tastypierecipes.com/caramelized-potato-and-onion-puff-pastry-tart-easy-homemade-pie-recipe/