This potato tart is simple yet so satisfying as an appetizer or dinner. The puff pastry is buttery and flakey, while the potatoes are soft and cooked to perfection. Using store-bought puff pastry is a great shortcut for the recipe, but feel free to go ahead and make your own puff pastry if you have enough time.
The most common herb to mix with potato is rosemary; however, I love the combination of potato and tarragon. Tarragon flavour is not as bold as rosemary yet has a kind of citrusy and bitter note. Manchego cheese also plays a massive part in this recipe; it ties all the flavours together with a salty and rich finish. If you can't find Manchego cheese, Monterey Jack is a good substitute.
Tarragon Potato and Caramelized Onion Tart 9 Steps
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large skillet over medium heat melt the butter. Add the onions to the skillet and season with salt.
Reduce heat to medium-low and continue to cook onions. Stirring every few minutes to prevent them from sticking and colouring too much in any one place. Keep cooking for about 20 to 25 minutes or until onions are soft and golden brown. Take off the heat and set aside.
In a bowl, add the sliced potatoes, olive oil, salt, 1 tablespoon tarragon and 1/8 cup Manchego cheese. Toss everything together.
Roll out the puff pastry and mark a 1/2-inch border with a knife.
Spread the cream cheese over the puff pastry within the border and top with rest of the Manchego cheese.
Arrange the sliced potatoes on top. Bake in the oven for 25 to 30 minutes or until puff pastry is browned, puffed and potatoes are cooked. Rotating halfway through.
Slice, and top with caramelized onions and chili flakes.
Serve with crème fraîche if using and enjoy!