Roasted Potato Tart
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Prep: 90 min. • Cook: 25 min. • Serves: 6-8
- 24 to 28 oz. Tasteful Selections potatoes (Recipe favorite: White Delights)
- 1 tsp. salt
- 1 sheet frozen puff pastry, thawed
- 3 slices bacon, cut crosswise into ½-inch pieces
- ¼ c. honey
- ¼ c. dry white wine
- 2 large sweet onions, cut in half and cut in ¼-inch slices
- Nonstick vegetable oil spray
- ¾ c. crème fraiche or sour cream
- ½ tsp. sea salt
- ¼ tsp. pepper
- ⅛ tsp. nutmeg
- 1 tsp. thyme
Preheat oven to 375-degrees, and position oven rack in the top third of the oven.
Add salt, potatoes and enough water to cover the potatoes to a medium saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 5 minutes. Drain the potatoes.
While potatoes are cooking, lightly flour a flat surface and rolling pin. Roll out puff pastry to a 14x10-inch rectangle. Fold ½-inch of pastry edges in toward the center on all sides to make a 13x9-inch rectangle. Transfer pastry to rimmed baking sheet. Firmly press edges with a fork to create decorative edge. Place in refrigerator.
In a medium pan, cook bacon until crisp. When bacon is done, remove from pan and place on paper towels to drain. Reserve bacon drippings for later use.
In a large bowl, whisk honey, wine and 1 tablespoon bacon drippings. Add onions and toss to coat. Spray another rimmed baking sheet with nonstick spray and add onion mixture. Spread out evenly. Roast for 30 minutes. Toss and roast for another 35-45 minutes, or until caramelized. Remove from oven and set aside to cool. After cooking onions, increase oven temperature to 400-degrees.
In small bowl, combine crème fraiche, salt, pepper and nutmeg. Spread the mixture evenly over the puff pastry to the folded edge. Slice the boiled potatoes and place in rows on top of the crème fraiche mixture. Arrange onion mixture on top of potatoes. Sprinkle with bacon and thyme. Bake for 20-25 minutes, or until crust is light brown and top is bubbling. Serve hot.