Upside Down Onion Tart
Cooking Light, Five Star Recipes
Upside Down Onion Tart
Cooking Light, Five Star Recipes
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1 large baking potato (about 1 pound) 2 tablespoons olive oil 1/8 teaspoon salt 1/8 teaspoon pepper vegetable cooking spray 1 teaspoon olive oil 3 cups thinly sliced leek 3 tablespoons Neufchatel or lite ricotta cheese 3 tablespoons freshly grated Romano cheese 3 tablespoons freshly grated Parmesan cheese 1/2 teaspoon dried thyme 1 tablespoon butter 1 tablespoon sugar 3 medium Vidalia onions (about 1 3/4 pounds) peeled and halved 2 medium purple onions (about 1 pound), peeled and quartered 2 small onions, peeled and halved 3 tablespoons rice vinegar 1 tablespoon peeled, grated gingerroot 2 large cloves garlic, sliced freshly ground pepper fresh thyme sprigs Directions: Scrub potato, and pat dry with a paper towel. Cut potato lengthwise into 1/8 inch thick slices. Combine potato slices, 2 tablespoons oil, salt, and 1/8 teaspoon pepper; toss gently. Coat a large baking sheet with cooking spray; using your finger, trace a 12 inch circle on baking sheet; arrange potato slices spoke fashion on circle, overlapping slices. Bake at 400°F for 15 minutes or until tender; set potato crust aside. Wrap handle of a 10 inch skillet with aluminum foil. Coat skillet with cooking spray; add 1 teaspoon oil, and place over medium heat until hot. Add leek; sauté 5 minutes or until tender. Remove leek from skillet; toss with cheeses and dried thyme, and set aside. Melt butter in skillet over medium heat; sprinkle sugar over butter. Arrange onion halves and quarters, cut sides up, in skillet; top with leek mixture. Sprinkle vinegar, gingerroot, and sliced garlic over onion mixture. Cover; cook over medium low heat 20 minutes, shaking skillet occasionally to loosen onion from skillet bottom. Uncover and cook 8 additional minutes. Bake, uncovered, at 350°F for 20 minutes or until onion is tender. Remove from oven; shake skillet to loosen onion from bottom of skillet. Place potato crust (in sections) on onion mixture in skillet. Bake at 375°F for 30 minutes or until potato is lightly browned. Remove from oven; let stand 10 minutes. Shake tart to loosen from skillet; invert tart onto a serving platter. Sprinkle with freshly ground pepper, and garnish with fresh thyme, if desired. Makes 8 servings.
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