My favorite combination of ingredients: potatoes, onions, and puff pastry! This recipe is delicious: the potatoes come out buttery and soft, the carmelized onions give it a savory sweetness, and in my opinion you can never go wrong with puff pastry. Although it does take a while for the potato and onions to cook (about half an hour in a pan, then another 20 in the oven), you can make this the day before, let it sit overnight in the fridge, then reheat the next morning and serve.
The original recipe was posted in The Sustainable Kitchen, Passionate Cooking Inspired by Farms, Forests, and Oceans (that link will take you to see the book on Amazon, I recommend it!) Author Stu Stein explains, “While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate… To make a savory version, we use potatoes and onions instead of apples. The key to this dish is the caramelization of the natural starches in the potatoes and the use of duck fat. You can substitute butter, but trust us when we say that flavor will not be nearly as decadent.” We didn’t have duck fat, but we did have pork fat leftover from sausage making, so I used that and butter.
To make your own version combine potatoes, onions, and butter in a pan until everything is cooked through. Then put in a shallow baking dish, top with puff pastry, and bake until golden brown. Remove it from the oven, flip over, and serve. To see the full recipe check out the link above to get the book or check your local library! That’s where I found this one.