Tri-Color Potato, Caramelized Onion, Goat Cheese & Rosemary Galette

1. 1

   Prepare pie pastry as per the directions of your favorite recipe. Chill dough at least 1 hour before rolling out into a 10-11 inch circle on a sheet of parchment paper. Put the rolled crust back in the fridge while you prepare the filling.

2. 2

   Preheat the oven to 375 degrees F. Add 1 Tbsp. olive oil and sliced onions to a cast iron skillet and place over medium heat. Stir to coat onions with olive oil. Cook the onions, stirring occasionally, until translucent. Sprinkle onions with salt and pepper and reduce heat to medium-low. Cook 25-30 more minutes until onions are caramelized.

3. 3

   While the onions are cooking, thinly slice the potatoes in rounds. Place the rounds on paper towels to let them dry slightly.

4. 4

   Remove rolled crust from the fridge and brush the bottom with 1/2 Tblsp. olive oil. Place the potato slices in concentric circles over the crust, leaving a 1-inch edge and scatter the caramelized onion slices on top. Sprinkle the goat cheese and rosemary evenly over the potatoes and onions. Fold the edge of the crust over the top of the filling and seal. Drizzle remaining 1/2 Tblsp. of olive oil over the entire tart and sprinkle a dash of salt and pepper over top.

5. 5

   Bake tart for 35-40 minutes or until crust is golden brown and potatoes are cooked through and almost crispy. Enjoy on a woodland picnic or 'round your kitchen table.

* Per serving · 4 servings · Values may vary.