Wisconsin German Butterball Potato and Carmelized Onion Tarts
Ingredients
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
Instructions
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.
Nutrition
Calories: 153kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 84mgPotassium: 65mgFiber: 1gSugar: 2gVitamin A: 493IUVitamin C: 2mgCalcium: 21mgIron: 1mg
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