Cake, Batter, and Bowl

Cheesy Caramelized Onion Tart with a Mashed Potato Crust

Main Dishes

When I posted the recipe for my Fiesta Potato Pie a little over a year ago, I got a lot of comments about the fact that I used instant mashed potatoes to make the crust. I know, I know, I don’t normally buy instant mashed potatoes either, but I actually developed the recipe for a Hungry Jack instant mashed potato contest! I didn’t win, but still thought the recipe was blog worthy, and I did like the fact that I could easily control the moisture level of the crust by using the potato flakes. Anyway, everyone wanted to know if the crust could be made with real potatoes instead, which I totally understand, so when I was brainstorming ways to use up my 15 pounds of potatoes, I decided to tackle the crust once again!

I’m so glad I did because it turned out beautifully – crusty on the outside and soft and buttery on the inside. This time I filled the unique crust with layers of caramelized onions, shredded gouda cheese, and goat cheese…soooo good! I served the wedges alongside a healthy dose of roasted Brussels sprouts, but a salad would also be lovely. Also, the tart is easier to slice once it’s cooled off a bit.

Cheesy Caramelized Onion Tart with a Mashed Potato Crust
Printable Recipe

Ingredients:
5 tablespoons unsalted butter, divided
2 tablespoons olive oil
4 large yellow onions, sliced (12 cups)
2 garlic cloves, minced
1 teaspoon salt, divided
2 pounds golden potatoes, peeled, and cut into chunks
1/3 cup milk (I used 2%)
2 cups shredded gouda cheese
4 ounces goat cheese

Directions:
Heat 2 tablespoons butter and olive oil over medium low heat in a large nonstick pan. Add onions, cover, and cook 1 hour, stirring every 10 minutes. Remove lid and cook an additional 30 minutes, stirring every 10 minutes, or until caramelized. Add garlic and cook for 1 additional minute; stir in 1/2 teaspoon salt.

Meanwhile, bring a large pot of water to a boil over high heat. Add potato chunks to the pot and boil for 10 to 15 minutes or until fork tender. Drain and mash in a large bowl; stir in milk, remaining 3 tablespoons butter, and remaining 1/2 teaspoon salt.

Heat oven to 350˚F. Press mashed potatoes into a greased 10-inch tart pan with a removable bottom and bake at 350˚F for 40 to 45 minutes or until potato crust is golden brown. Push the center down with the back of a spoon.

Evenly spread half the caramelized onions in the cooked potato pie crust. Evenly crumble goat cheese on top and then half the shredded gouda cheese. Top with remaining caramelized onions and shredded gouda cheese. Bake for 5 minutes at 350°F or until cheese is melted. Let rest for 10 to 15 minutes, use a toothpick to loosen the edges if needed, and remove from tart pan; cut tart into wedges. Makes 8 servings.

Nutrition: 398 calories, 21.0g fat, 6.2g fat, 14.1g protein per serving
Cost: $1.52 per serving

French Onion Phyllo Squares

Sometimes you have to milk an idea for all it's worth. My French Onion Mac & Cheese is by far the most popular recipe on my blog, so I was recently thinking about what other way I could highlight the same flavors. How about layers of flaky crispy phyllo dough...

Thai Shrimp Green Curry

Happy New Year! Can you believe it’s already 2011? I smile every time I think about 2010 because we made it a great year. The highlight was our big vacation when Apolinaras and I visited his home country of Lithuania over our anniversary. On the career front,...

Avocado Crab Cakes with Crushed Plantain Chips

Dear disappointing Boston restaurant, My hubby and I can rarely resist ordering crab cakes when we eat out, and I was really looking forward to trying your twist on our favorite appetizer during our recent visit to your restaurant. So, you can imagine our...

BBQ Chicken and Cheddar Baked Potatoes with Corn and Roasted Red Peppers

I’ve been unable to stop smiling lately. I just feel like we have so much to look forward to - we’re moving next week into a more spacious apartment and will finally have a grown up master suite with a walk-in closet. I’m already itching to organize our new kitchen...

Citrus Glazed Salmon

When I got home from New Orleans this week, I found 3 salmon fillets that my hubby had defrosted in the fridge. Apolinaras is a great cook and loves to grill and throw meals together with whatever is laying around. Because he doesn’t ever follow recipes or write...

Spicy Soba Noodles with Sesame Stick Coated Chicken and Broccoli Slaw

Today’s recipe is brought to you by the letters T and J. I love to gush about the unique products at Trader Joe’s and often find inspiration just wandering their aisles. Last weekend I stumbled upon this prepackaged organic broccoli slaw. I’m not a huge cabbage fan,...

Jerk Chicken and Sweet Potato Pot Pies

I’m sort of in denial that it’s somehow already November, but the bright side is that peppermint mochas and gingerbread lattes are back, and I’m finally getting some use out of all my cute boots. Plus, now that there’s a bit of a chill in the air, I’ve been...

Chicken Salsa Quesadillas

I hope everyone had a wonderful Christmas! I’m in the lobby of the Bright Angel lodge at the Grand Canyon right now sitting next to the fireplace, drinking hot chocolate, and taking advantage of the free internet! Apolinaras and my brother Richard braved a snow and...