Name: Wisconsin German Butterball Potato and Carmelized Onion Tarts
Prep time: 1 h
Cook time: 20 min
Yield: 8 Tarts
Ingredients: 6 medium size Wisconsin German Butterball or Yukon Gold Potatoes; 6 tbsp Butter (divided ); Salt and pepper (to taste); 1/2 cup heavy cream; 2 cups grated aged white cheddar cheese (divided); 3 tbsp brandy; 1 tsp Thyme; 1 large Vidalia onion; 1 sheet thawed puff pastry (cut into eight 3 inch squares)

Wisconsin German Butterball Potato and Carmelized Onion Tarts

CourseAppetizers and Snacks

Servings	Prep Time
8 Tarts	1 hr

Cook Time	Passive Time
20 min	1 hr 20 min

Servings	Prep Time
8 Tarts	1 hr

Cook Time	Passive Time
20 min	1 hr 20 min

Wisconsin German Butterball Potato and Carmelized Onion Tarts

CourseAppetizers and Snacks

Servings	Prep Time
8 Tarts	1 hr

Cook Time	Passive Time
20 min	1 hr 20 min

Servings	Prep Time
8 Tarts	1 hr

Cook Time	Passive Time
20 min	1 hr 20 min

Ingredients

Filling

6 medium size Wisconsin German Butterball or Yukon Gold Potatoes
6 tbsp Butter divided
Salt and pepper to taste
1/2 cup heavy cream
2 cups grated aged white cheddar cheese divided
3 tbsp brandy
1 tsp Thyme
1 large Vidalia onion

Pastry

1 sheet thawed puff pastry cut into eight 3 inch squares

Servings: Tarts

Units:

Instructions

Filling

Bake potatoes until almost done (about 1 hour); cool potatoes. Peel potatoes and cut lengthwise, slice very thin.
In large, non-stick skillet, heat 3 Tbsp. of the butter. Sauté potatoes in single layer until golden-brown. Season with salt and pepper; set aside.
In same skillet, heat remaining 3 Tbsp. Butter, sauté onion until caramelized, add thyme and mix well
Deglaze pan with brandy, add cream and reduce. Add potatoes and toss lightly, being careful not to break the slices, sprinkle with 1 ½ cups cheese.

Tarts

Place each pastry square in a non-stick muffin tin; crimp edges.
Fill each pastry equally with potato filling; top with remaining grated cheese.
Bake for 10 to 15 minutes or until golden brown. Serve immediately.

Share this Recipe