Caramelized Onion, Potato, Blue Cheese Tart
Adapted from SeriousEats.com
Tart (or use premade dough):
- 2 1/4 cups all-purpose flour (12 ounces)
- 8 ounces very cold unsalted butter (2 sticks), cut into 1/4" cubes
- 1/4 teaspoon salt
- 1/2 cup ice water
- 1 jar YUMYIN
- 1 heaping tablespoon smoked paprika (pimenton de la vera or pimenton dulce)
- 2 pounds Yukon gold potatoes, sliced 1/8" thick
- 1 cup heavy cream
- 1/2 pound cabrales, gorgonzola or other crumbly, meltable blue cheese
- 3/4 cup minced flat-leaf parsley for garnish
In a mixing bowl add the flour and 1/2 the ice water and stir with a fork until a ragged dough ball is formed. Add water 1 tablespoon at a time until the ball forms.
Flatten into a rectangle, wrap in plastic, and refrigerate for at least one hour.
Combine the potatoes and cream with 1/2 teaspoon of salt in a microwave safe bowl and loosely cover. Microwave for five minutes, and then one more minute at a time until you can pierce with a fork but they are still holding their shape. The cream should have become quite thick at this point. (You could also do this on the stovetop.) Reserve.
Oil a standard half-size baking sheet (18" x 13", also known as a jelly roll pan). Preheat the oven to 400°F. Convection is fine if you have it.
Flour a board or your counter and roll out the dough until it about 2" larger than the sheet pan in both directions. Roll the dough onto your rolling pin, transfer to the pan and roll back out. Press into place, lining the entire bottom and sides. Prick in several places with a fork to prevent bubbling. Brush with a bit of olive oil to limit moisture entering from the vegetables.
Top the crust with a single layer of the potatoes. Distribute the YUMYIN evenly, then sprinkle on the cheese.
Bake for 45 minutes to an hour, until the edges of the crust are golden brown. Peek underneath with a spatula and make sure it is well browned.
Remove from the oven and let rest for 5 minutes. Garnish with the parsley, cut into squares, and serve.