Potato and Caramelized Onion Tart

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Prepare the pie crust according to package instructions.

3. 3

   Flatten into a disk and chill in the refrigerator while preparing the filling.

4. 4

   In a large saute pan over medium heat, heat the canola oil.

5. 5

   Add the onions and season with salt and pepper.

6. 6

   Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes.

7. 7

   Remove from the heat.

8. 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.

9. 9

   Place in cold water to avoid browning.

10. 10

    (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)

11. 11

    In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.

12. 12

    Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick.

13. 13

    Place on a parchment-lined baking sheet.

14. 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.

15. 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.

16. 16

    Over the top of the potatoes place an even layer of caramelized onions.

17. 17

    (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)

18. 18

    Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.

19. 19

    Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes.

20. 20

    Allow to cool for 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.