Wisconsin German Butterball Potato and Carmelized Onion Tarts
Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 21 minutes mins
Course Appetizers and Snacks
Servings 8 Tarts
Calories 153 kcal
Filling
- 6 medium size Wisconsin German Butterball or Yukon Gold Potatoes
- 6 tbsp Butter divided
- Salt and pepper to taste
- 1/2 cup heavy cream
- 2 cups grated aged white cheddar cheese divided
- 3 tbsp brandy
- 1 tsp Thyme
- 1 large Vidalia onion
Pastry
- 1 sheet thawed puff pastry cut into eight 3 inch squares
Filling
Bake potatoes until almost done (about 1 hour); cool potatoes. Peel potatoes and cut lengthwise, slice very thin.
In large, non-stick skillet, heat 3 Tbsp. of the butter. Sauté potatoes in single layer until golden-brown. Season with salt and pepper; set aside.
In same skillet, heat remaining 3 Tbsp. Butter, sauté onion until caramelized, add thyme and mix well
Deglaze pan with brandy, add cream and reduce. Add potatoes and toss lightly, being careful not to break the slices, sprinkle with 1 ½ cups cheese.
Tarts
Place each pastry square in a non-stick muffin tin; crimp edges.
Fill each pastry equally with potato filling; top with remaining grated cheese.
Bake for 10 to 15 minutes or until golden brown. Serve immediately.
Calories: 153kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 84mgPotassium: 65mgFiber: 1gSugar: 2gVitamin A: 493IUVitamin C: 2mgCalcium: 21mgIron: 1mg