Ok. I admit it. Sometimes……….I watch Martha Stewart.
*Phew* That was easier than I thought!
So, I was watching…that show…when the “coming up next” announcement came on, and these perfect little tartes with potatoes and onions were promised, and I was hooked. I watched the entire segment, and then went online and watched the clip again, printed the recipe, and got to work. They looked deceptively easy! Brilliantly tasty! And I just HAD to see if HER recipe could really be made by a mere mortal.
I am still in shock.
I modified the recipe a bit to make it more of a main course for our dinner last night, as we were in a hurry to get somewhere, and did not have a whole lot of time. This was the PERFECT soloution. These are easy to prepare, only take 20 minutes to bake, and are simple and tasty! I give you:
- Recipe for two pie crusts:
2 1/4 c flour
3/4 tsp. salt
1/2 c chilled shortening, cut into pieces
2 T. butter, chilled and cut into pieces
5 T. cold water
- 2 yellow onions, cut into 1/4 inch thick rounds
- 5 small potatoes, any kind (i used some russet and some red), peeled (unless you use red) and cut into 1/4 inch thick rounds
- fresh thyme, chopped
- kosher salt and freshly ground pepper
- 1/4 c basalmic vinegar
- pinch of refined sugar
- 4 T. butter
Preheat oven to 425 degrees Farenheit.
To Make Pie Crusts With A Kitchen Aid Because You Have Not Lived Until You Have Used One:
Place flour and salt in mixer bowl. Attach flat beater to stand and mix for a few seconds to blend. Cut shortening and butter in to flour and salt. Turn to stir speed and mix until shortening and butter have formed coarse crumbs. Continuing on stir speed, mix in water, one tablespoon at a time, mixing until ingredients are moistened enough to form a soft ball. Divide in two balls, cover in plastic wrap and chill until ready to use.
To begin the Tartes:
Generously butter two round 10 inch pie plates Lay onion rounds on the bottom of each pan, followed by the potatoes, slightly overlapping, in concentric circles (meaning they should completely cover the onions – her words, not mine). Sprinkle with fresh thyme, kosher salt and pepper.
Roll out pie crusts and pierce with a fork all over each round. Lay crust over each pie plate, and trim off any excess over the edges.
Bake at 450 degrees Farenheit for about 20 minutes, until golden brown.
While tartes are baking, in a small saucepan combine basalmic vinegar and sugar over medium heat. Bring to a simmer and cook until it reduces to a syrup, about 4 minutes. Whisk in butter, 1 T. at a time, until well incorporated.
As soon as tartes are done, immediately invert onto a serving platter and glaze with basalmic syrup and extra salt and pepper. Cut into wedges and serve with a Really Good Salad.