My Upside Down Potato and Onion Tart is my most popular recipe. I guess it’s the combination of onions and potatoes baked in butter and oil that just sounds tasty. The dish presents well at the table and pairs extremely well with just about any meat. You have to try it with my Pork Loin. It makes a killer combination.- Jughandle
Upside Down Potato and Onion Tart Recipe
- 1 lb Red Potatoes washed and sliced to match the onions
- 1 Whole Vidalia Onion Large Sliced 1/8 - 1/4 inch slices
- 2 1/2 Tbsp Butter
- 3 Tbsp Olive oil
- 1/2 C Gruyere cheese grated
- 1/2 C Feta Cheese crumbled
- 1 C Mozzarella cheese grated
- 10 Sprigs Thyme pull the leaves off stems and discard stems
- 1/4 tsp oregano dry or fresh
- 1 tsp Tabasco sauce
- 1 tsp worcestershire sauce
- Salt and Pepper to taste
- Grate the Gruyere and Mozzarella cheeses
- Crumble the Feta Cheese
- Slice the onion into thin rings, rinse with water, dry and reserve
- Slice the potato into thin disks to match the onions, rinse with water, dry and reserve
- De-stem the Thyme and reserve
- Preheat oven to 400°.
- Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is best) over medium heat on the stove top.
- Sprinkle in the thyme and spread the onion on the bottom of the pan to saute for 5 minutes. Stir or jiggle the pan gently, don't break up the onions when you stir. Cover the pan for a couple of minutes to cook the onions more evenly.
- Place the potato, olive oil, cheeses, Tabasco, worcestershire salt and pepper in a bowl and toss to combine. Coat the potatoes with the mixture.
- Spread the sauteing onion evenly in the pan and top with the potato mixture. Remember that the bottom will be the top when you serve it so arrange the onions neatly.
- Put the whole thing in the oven and bake for 45 minutes or until golden brown and cooked through. The potatoes will be the last thing to cook, check them. They should be fork tender.
- Drain off accumulating liquid about 3/4 of the way through the bake to get a more crispy result
- Use a knife to cut around the tart in the pan to loosen it. Turn upside down onto a serving dish for presentation. Put a sprig or two of thyme on top for garnish.
Variations and Complimentary recipes:
You could change the flavor profile and texture by using different onions and/or potatoes. The onion is the most decorative part so you could mix in a few red onions too. I use red potatoes because they are firm and hold up well during the bake. Yukon Gold would also work.
Jughandle’s Oven Roasted Pork with Root Vegetables
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