Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart. The sweetness of caramelized red onion is balanced perfectly against the sharpness of the cheeses to create an explosion of goodness. A hint of thyme rounds out the flavors to put this potato and onion tart over the top.

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Potato and Onion Tart

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart.

Course Side Dish

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 2 tablespoons butter
• 12 sprigs thyme, (strip leaves from stems)
• 1 large red onion, sliced ¼” inch thick
• 1 lb red potatoes, very thinly sliced
• 2 tablespoons olive oil
• 1/2 cup grated gruyère
• 1/2 cup crumbled feta
• 1 cup grated mozzarella
• sea salt and cracked black pepper

Instructions

• Heat oven to 400°F.
• Melt the butter in a 10 inch oven proof frying pan (cast iron works well) over medium heat.
• Add the thyme and onion and cook for about 8 minutes or until onions become translucent and tender. Using tongs or a spoon, arrange the cooked onions so they cover the bottom of the skillet evenly.
• Combine potato, oil, cheeses, salt, and pepper in a large bowl and mix thoroughly.
• Place the potato mixture on top of the onions forming an even layer. Bake for 45 minutes or until golden brown. Let the tart rest for about 5 minutes before turning upside down on a plate.
• Garnish with fresh thyme.