Tart with Caramelized Onions, Potatoes and Raclette

Ingredients

• 1 Shortcrust pastry
• 2 Onions (Finely sliced)
• 3 Potatoes (Sliced)
• Butter (A small knob for cooking the onions; quantity unspecified)
• Olive oil (A drizzle for cooking the onions)
• Salt (A little, for the onions)
• 1 tsp Honey
• 45 g Butter (Melted and mixed with the potatoes and onions)
• 6 tranches Raclette cheese
• Beaten egg (For brushing the pastry; quantity unspecified)
• Pepper (A little, before baking)

Steps

1. 1

   Finely slice the onions.

2. 2

   Place the onions in a saucepan with a drizzle of olive oil, a small knob of butter and a little salt. Cover and cook for about 5 minutes over medium heat.

3. 3

   Reduce the heat, add the honey and continue cooking for 10 to 15 minutes, stirring occasionally, until the onions become caramelized.

4. 4

   Remove from the heat, add the 45 g of butter to the still-hot saucepan so that it melts and absorbs the flavor of the onions.

5. 5

   Slice the potatoes. Add them to the saucepan with the onions and melted butter, then mix. Do not cook the potatoes at this stage.

6. 6

   Unroll the shortcrust pastry onto a baking sheet lined with parchment paper and prick it with a fork.

7. 7

   Spread the filling over the pastry, alternating layers of potatoes, onions and raclette cheese; finish with the cheese and a little caramelized onion.

8. 8

   Fold the edges of the pastry toward the center. Brush the pastry with beaten egg and season with pepper.

9. 9

   Bake at 180 °C for 50 minutes, or longer if necessary, until the tart is cooked through and golden.

Notes

The cooking time is the one given in the creator’s comment; she specifies that it may be longer. The quantities of butter for cooking, oil, salt, pepper and egg for brushing are not specified. The weights of the pastry, potatoes and raclette slices are estimated for the nutritional information.

Nutrition per serving

• main course
• French
• vegetarian
• oven-baked
• rustic tart
• comforting