Yukon and Onion Tart
Yukon and Onion Tart
Directions
- Spray a round shallow casserole pan with spray. Place thawed pie dough in pan. Dock the dough with a fork to stop bubbling. Place a layer of potatoes on the crust. Sprinkle with some of the thyme, salt, and pepper.
- Melt butter in sauté pan over medium high heat add onions, garlic, remaining salt, and pepper. Cook for 6-7 minutes until onions are caramelized. Pour wine into pan with onions and reduce au sec.
- Cool onions then place on top of sliced potatoes.
6.
- Heat oven to 425° and bake tart for 10-12 minutes. Reduce heat to 350° and bake another 30-40 minutes until crust is firm.
- Remove from oven and rest for 30-40 minutes before slicing and serving.
Ingredients
- 1 10 in pie crust
- Brilliance Pan Spray
- 1/4 cup Sauvignon Blanc
- 2 ea Peak Fresh Produce® Onion(s), Yellow, julienne
- 2 tbsp Peak Fresh Produce® Garlic, minced
- 2 tbsp Peak Fresh Produce® Thyme, Fresh, minced
- 1/4 tsp sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- 2 lbs Peak Fresh Produce® Yukon gold potatoes, peeled, blanched, and sliced thin
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
