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 Time10minutes
Cook Time50minutes
Resting time5minutes
Total Time1hour
Servings8
AuthorChristoph
Ingredients
2tablespoonsbutter
12sprigs thyme,(strip leaves from stems)
1large red onion,sliced ¼” inch thick
1lbred potatoes,very thinly sliced
2tablespoonsolive oil
1/2cupgrated gruyère
1/2cupcrumbled feta
1cupgrated mozzarella
sea salt and cracked black pepper
Method
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.