Savory Potato and Caramelized Onion Crostata

Check out this Savory Potato and Caramelized Onion Crostada that I’m making for Thanksgiving this year. Turkey day is around the corner and it’s all about getting cozy and stuffing our faces with delicious eats. I am big on preparing dishes with great ingredients and bold flavors, but without breaking the bank. That’s why, ALDI is my go-to spot for all of my holiday needs!

Savory Potato and Caramelized Onion Crostada

Serves: 4 people

Active Time: 40 minutes

Total Time: 2 hours and 30 minutes

Level: Medium

 

Ingredients:

DOUGH

  • 2 cups Chef’s Cupboard All-Purpose Flour

  • 1 teaspoon kosher salt

  • 1 teaspoon Chef’s Cupboard Granulated Sugar

  • 1 1/2 sticks cold butter, cubed

  • 1 cup grated cheese (combo of gruyere and cheddar)

  • 1 teaspoon vinegar

 

FILLING

  • 2 tablespoons Countryside Creamery Unsalted Butter

  • 1/4 cup olive oil plus 1 tablespoon

  • 2 large sweet onions, sliced into 1/4 inch pieces

  • Kosher salt and freshly ground black pepper

  • 1/2 cup Simply Nature Organic Beef Broth

  • 1 teaspoon vinegar

  • 1/2 teaspoon Stonemill Thyme Leaves

  • 1 pound potatoes, peeled and cut into 1-inch pieces

  • 1 cup grated cheese (combo of gruyere and cheddar), divided

  • 1 large egg


Steps:

MAKE THE DOUGH: In a food processor, pulse together flour, kosher salt, and granulated sugar. Add in butter and cheese and pulse until pea-sized pieces form. Drizzle in vinegar and 1/4 cup to 1/3 cup ice water and pulse until just combined. Transfer to a clean work surface and mold into a disk. Cover in plastic wrap and refrigerate for at least 30 minutes and up to overnight.

Preheat the oven to 400 degrees F.

 PREP THE FILLING: Melt butter and 1 tablespoon olive oil in a large skillet with high sides over a medium-heat. Once melted, add onions. Season with salt and pepper and cook, stirring occasionally, until the onions are golden and translucent, 15-20 minutes. Add vinegar, broth, and thyme and stir to combine. Continue to cook until the liquid has almost entirely evaporated, and the liquid has thickened. Adjust seasoning to taste, remove from heat to cool, about 20 minutes.

Add diced potatoes to a medium pot and cover the potatoes with water 2 inches above the potatoes. Season with salt. Bring up to a boil and cook potatoes until they are fork-tender, about 12-15 minutes. Drain the potatoes and set them aside in a single layer on a baking sheet to cool, about 10 minutes. Drizzle with 1/4 cup olive oil and toss to coat.

ASSEMBLE THE TART: on a floured surface, roll the tart dough into a 12-inch round, until it is about 1/4 inch thick. Transfer to a parchment lined baking sheet. Sprinkle 1/2 cup shredded cheese in the center of the tart dough, leaving a 2-inch edge for folding. Pile on the potatoes, top with caramelized onions, and sprinkle with remaining 1/2 cup shredded cheese. Fold the edges towards the center of the galette, creating a pleated pattern and making sure the filling is secure.

Scramble 1 egg in a bowl with 1 tablespoon of water. Brush the egg wash over the tops of the crust and bake in the oven for 35-40 minutes, rotating halfway through, until the crust is golden. Let the tart cool for at least 10 minutes before cutting. Enjoy!

Savory, Entertaining with ElenaElena BesserComment