INDIVIDUAL POTATO AND ONION TARTES TATIN

Individual Potato and Onion Tartes Tatin image

Yield makes six 5-inch tartlets

Number Of Ingredients 8

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4 tablespoons unsalted butter, cold, cut into small pieces, plus more for pans
All-purpose flour, for dusting
1 pound Puff Pastry (page 359) or 1 standard package (17 1/4 ounces) store-bought puff pastry
4 medium yellow onions, peeled, cut into 1/4-inch-thick rounds
5 small new potatoes, peeled
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
Pinch of sugar

Steps:

Very generously butter six 5-inch round metal pie plates; set aside. On a lightly floured work surface, roll out Puff Pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet, and chill until firm, about 30 minutes. Meanwhile, preheat the oven to 425°F.
Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice the potatoes into thin rounds, about a scant 1/4 inch thick. Place the potato slices, slightly overlapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place chilled Puff Pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.
Immediately invert the tartlets onto a platter. In a small saucepan, combine the balsamic vinegar and sugar. Bring to a simmer and cook until the mixture reduces to a syrup, about 4 minutes.Whisk in the butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze the tartlets with the balsamic syrup and serve warm.
Potato Tarte Tatin how-to
Thinly sliced layers of onions and potatoes are topped with rounds of puff pastry before baking.