Rustic Potato Tart

The showstopper of the evening, Rustic Potato Tart, but really brings that wow factor to the table. Did I mention this tart is delicious?

I literally had to restrain myself while photographing this gem. I wanted to dive right in. This baby is divine, but paired with a glass of Kendall-Jackson Grand Reserve Rosé your girlfriends will think you are a domestic goddess.

This baby is divine, but paired with a glass of Kendall-Jackson Grand Reserve Rosé your girlfriends will think you are a domestic goddess.

Rustic Potato Tart

Author: Vianney Rodriguez

Serves: 4

Ingredients

3 medium potatoes, washed, peeled and thinly sliced
Olive oil
1 medium red onion, thinly sliced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground oregano
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
¼ cup flour
½ cup grated Oaxaca cheese
Fresh parsley, to garnish

Instructions

Place thinly sliced potatoes in a pot and cover with water. Bring water to boil, reduce heat and cook for 5 minutes or until potatoes are fork tender.
Remove from heat, strain, spread on a layer of paper towels to cool.
In a saucepan add 1 tablespoon olive over medium high heat; add red onions, salt, pepper and oregano and sauté until soft and translucent, about 5 minutes. Remove from heat, cool completely.
Preheat oven to 375 degrees.
Open puff pastry sheet and remove from paper.
On a lightly floured work surface, roll out pastry sheet to a 9 inch circle.
Gently drape the dough over the rolling pin and place on a baking sheet.
Sprinkle the grated Oaxaca cheese in center of dough, leaving a 1 inch border and arrange potato slices over cheese.
Brush potato slices with olive oil, top with cooked red onions and begin folding edges of dough.
Lightly brush edges with olive oil, place in oven and bake for 30 minutes or until crust is golden brown.
Garnish with parsley, slice and serve warm.