Potato, Cheese, and Onion Tart
By America's Test KitchenPublished on January 17, 2013
Time
30 minutes
Yield
Serves 6
Ingredients
2 (9 ½ by 9-inch) sheet puff pastry, thawed overnight in refrigerator1 ½ cups shredded Gruyère cheese 4 cups frozen shredded hash-brown potatoes, thawed6 slices bacon, chopped3 shallots, peeled and sliced thin1 teaspoon salt ½ teaspoon pepper ⅓ cup sour cream 2 tablespoons finely chopped fresh tarragon
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Place puff pastry on prepared baking sheet and press sheets together at short ends. Brush perimeter with water and fold over to create 3⁄4-inch border. Poke interior with fork and make shallow horizontal cuts around outer perimeter. Top with 1 cup cheese and bake until golden, about 15 minutes.
- Meanwhile, pat potatoes dry with paper towels. Cook bacon in large nonstick skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pan. Add shallots and cook until softened, about 1 minute. Stir in potatoes, salt, and pepper and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in bacon.
- Combine sour cream and tarragon in small bowl. Top parbaked pastry with potato mixture. Cover with remaining cheese and dollops of sour cream mixture. Bake until cheese is melted, about 5 minutes. Serve.
Time
30 minutesYield
Serves 6Ingredients
2 (9 ½ by 9-inch) sheet puff pastry, thawed overnight in refrigerator
1 ½ cups shredded Gruyère cheese
4 cups frozen shredded hash-brown potatoes, thawed
6 slices bacon, chopped
3 shallots, peeled and sliced thin
1 teaspoon salt
½ teaspoon pepper
⅓ cup sour cream
2 tablespoons finely chopped fresh tarragon
Ingredients
2 (9 ½ by 9-inch) sheet puff pastry, thawed overnight in refrigerator
1 ½ cups shredded Gruyère cheese
4 cups frozen shredded hash-brown potatoes, thawed
6 slices bacon, chopped
3 shallots, peeled and sliced thin
1 teaspoon salt
½ teaspoon pepper
⅓ cup sour cream
2 tablespoons finely chopped fresh tarragon
Ingredients
2 (9 ½ by 9-inch) sheet puff pastry, thawed overnight in refrigerator
1 ½ cups shredded Gruyère cheese
4 cups frozen shredded hash-brown potatoes, thawed
6 slices bacon, chopped
3 shallots, peeled and sliced thin
1 teaspoon salt
½ teaspoon pepper
⅓ cup sour cream
2 tablespoons finely chopped fresh tarragon
Why This Recipe Works
Frozen puff pastry made an acceptable alternative to homemade pastry dough in our Potato, Cheese, and Onion Tart. We found frozen hash browns required much less preparation than regular potatoes and cooked in just a few minutes. Thawing the puff pastry in the refrigerator overnight ensured it would be easier to work with.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Place puff pastry on prepared baking sheet and press sheets together at short ends. Brush perimeter with water and fold over to create 3⁄4-inch border. Poke interior with fork and make shallow horizontal cuts around outer perimeter. Top with 1 cup cheese and bake until golden, about 15 minutes.
- Meanwhile, pat potatoes dry with paper towels. Cook bacon in large nonstick skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pan. Add shallots and cook until softened, about 1 minute. Stir in potatoes, salt, and pepper and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in bacon.
- Combine sour cream and tarragon in small bowl. Top parbaked pastry with potato mixture. Cover with remaining cheese and dollops of sour cream mixture. Bake until cheese is melted, about 5 minutes. Serve.
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