Unusually colored vegetables can be a bit of a disappointment. When I worked on a farm in Vermont, I brought home a bushel full of purple and Dragon's Tongue "green" beans and planned what I thought would be a variegated bean salad, only to find that they turn to regular ol' green beans once cooked. Purple "tie-dye" carrots similarly lose their color once heat is applied. Not so, though, with purple/blue potatoes. Their hue persists, even intensifies, when sautéed or baked. We had a lot of them growing up--my Indiana potato farmer uncle would bring them, usually roasted, to Thanksgiving and Christmas dinners, adding a colorful novelty to an otherwise beige meal.
This savory galette takes advantage of the purple potato's glorious hue, adding red and yellow potatoes for contrast. Rosemary and caramelized onions are natural 'tater companions and the addition of goat cheese adds a complementary flavor and color.
This recipe was developed for Nothing-in-the-House: http://www.nothinginthehouse.com/2012/09/tri-color-potato-caramelized-onion-goat.html with guidance from Seasons & Suppers. —Nothing in the House // Emily Hilliard
Homemade pie pastry for 9-inch single crust pie
Medium onion, sliced
Small purple, red & yellow potatoes
Fresh rosemary, diced
Salt & pepper to taste
In This Recipe
Prepare pie pastry as per the directions of your favorite recipe. Chill dough at least 1 hour before rolling out into a 10-11 inch circle on a sheet of parchment paper. Put the rolled crust back in the fridge while you prepare the filling.
Preheat the oven to 375 degrees F. Add 1 Tbsp. olive oil and sliced onions to a cast iron skillet and place over medium heat. Stir to coat onions with olive oil. Cook the onions, stirring occasionally, until translucent. Sprinkle onions with salt and pepper and reduce heat to medium-low. Cook 25-30 more minutes until onions are caramelized.
While the onions are cooking, thinly slice the potatoes in rounds. Place the rounds on paper towels to let them dry slightly.
Remove rolled crust from the fridge and brush the bottom with 1/2 Tblsp. olive oil. Place the potato slices in concentric circles over the crust, leaving a 1-inch edge and scatter the caramelized onion slices on top. Sprinkle the goat cheese and rosemary evenly over the potatoes and onions. Fold the edge of the crust over the top of the filling and seal. Drizzle remaining 1/2 Tblsp. of olive oil over the entire tart and sprinkle a dash of salt and pepper over top.
Bake tart for 35-40 minutes or until crust is golden brown and potatoes are cooked through and almost crispy. Enjoy on a woodland picnic or 'round your kitchen table.
Emily Hilliard is the West Virginia state folklorist at the West Virginia Humanities Council. Her work has been published by NPR, Food52, The Southern Foodways Alliance, Design* Sponge, Lucky Peach, and others. She writes about pie at nothinginthehouse.com.