Potato-Crusted Caramelized Onion Tart

Instructions

1. Step 1

   Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until completely tender, then drain well and let excess moisture evaporate for 5 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 700.0 gr Potato

   Cookware: colander, saucepan

2. Step 2

   Heat the oven to 200°C. Coat the base and sides of the springform pan with olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: oven, springform pan

3. Step 3

   Add the drained potatoes to the pan and season with salt and black pepper. Press them firmly over the base and about 3 cm up the sides, then coat the surface with olive oil.

   Ingredients used: 1.0 gr Black Pepper, 20.0 ml Olive Oil, 3.0 gr Salt

   Cookware: drinking glasses, springform pan

4. Step 4

   Bake the potato crust at 200°C until its edges begin to brown and the base feels set.

   Timer: 20 min (fixed)

   Cookware: oven, springform pan

5. Step 5

   Meanwhile, heat olive oil in a frying pan over medium heat. Add the onions and cook, stirring regularly, until deeply softened and golden; transfer them away from the heat.

   Timer: 30 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 500.0 gr Onion

   Cookware: frying pan, wooden spoon

6. Step 6

   Reduce the oven temperature to 180°C. Whisk the eggs, labneh, Parmesan, salt, and black pepper until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Egg, 200.0 gr Labneh, 60.0 gr Parmesan Cheese, 4.0 gr Salt

   Cookware: mixing bowl, whisk

7. Step 7

   Fold some of the cooked onions into the egg mixture. Pour the filling into the baked potato crust, then scatter the mozzarella and the rest of the cooked onions over the top.

   Ingredients used: 80.0 gr Mozzarella

   Cookware: mixing bowl, springform pan

8. Step 8

   Bake at 180°C until the top is golden, the center is set with only a slight wobble, and the egg filling reaches 74°C.

   Timer: 35 min (fixed)

   Cookware: oven, springform pan

9. Step 9

   Let the tart rest in its pan before releasing the sides and cutting it into 6 portions.

   Timer: 10 min (fixed)

   Cookware: springform pan