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1
Preheat the oven to 375 degrees F.
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2
Prepare the pie crust according to package instructions.
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3
Flatten into a disk and chill in the refrigerator while preparing the filling.
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4
In a large saute pan over medium heat, heat the canola oil.
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5
Add the onions and season with salt and pepper.
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6
Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes.
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7
Remove from the heat.
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8
In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices.
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9
Place in cold water to avoid browning.
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10
(Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
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11
In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.
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12
Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick.
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13
Place on a parchment-lined baking sheet.
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14
Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge.
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15
Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese.
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16
Over the top of the potatoes place an even layer of caramelized onions.
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17
(Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
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18
Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.
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19
Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes.
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20
Allow to cool for 5 minutes before slicing.
