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Author Notes: Inspired by one of Martha Stewart's Recipes, this delectable, savory tart is one of my favorites. It combines the the mild flavor of mandolin thin potatoes with the perfectly dominate taste of sweet onions, married together with a drizzle of balsamic vinegar reduction glaze. Sprinkled with fresh lemon thyme, this is the perfect accompaniment to any meal. Of course any variation of vegetables can be used. - tutusandtea
- 1 tarte shell (homemade or store bought)
- 1 cup shredded parmesan cheese
- 2 tablespoons lemon zest
- 1 yellow onion, thinly sliced
- 1 pound baby yukon gold potatoes, peeled and thinly sliced (using a mandolin)
- 1/3 cup balsamic vinegar
- 2 tablespoons sugar
- 3 sprigs lemon thyme
- 1 dash coarse salt
- 1 dash freshly ground pepper
- Preheat Oven to 350 degrees and prepare tart pan with dough.
- Combine potatoes with cheese, lemon zest, salt and pepper.
- Layer marinated potatoes along the tart shell until the bottom is completely covered. Top with sliced onions.
- Bake for 20-25 minutes until tart shell is golden brown and potatoes are cooked through.
- Meanwhile, heat balsamic vinegar over medium heat, whisking in the sugar until it is completely dissolved. Continue to stir until sauce reduces to a thick glaze.
- Drizzle glaze over tart and sprinkle liberally with fresh lemon thyme, coarse salt and ground pepper.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)