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Roasted Potato, Goat Cheese, Balsamic Reduction and Caramelized Onion Tart

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Roasted Potato, Goat Cheese, Balsamic Reduction and Caramelized Onion Tart
4-6 slices Medium
Total: Active:
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Ingredients (11)

  • 1 sheet Puff pastry
  • 1 baking potato
  • 2 teaspoons fresh thyme
  • 1 tablespoon olive oil
  • 1 large onion
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 1/4 cup balsamic vinegar
  • 3/4 cup goat cheese
  • 1 teaspoon salt
  • Pepper to taste
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Caramelized onions are one of those flavours that take everything it is paired with up a level. I had some leftover baked potato and thought about throwing them on a pizza but was feeling lazy so grabbed puff pastry instead. Balsamic reduction and goat cheese take it to the next level of deliciousness. Great with an arugula salad.


  1. 1Preheat oven to 400 degrees.
    Peel potato, slice into 1/4 inch slices. Toss potato, 1 teaspoon of thyme, olive oil and 1/2 teaspoon salt and pepper in a large bowl. Put on a baking sheet and bake in oven 25-35 minutes or until potatoes are tender. Set aside.
  2. 2Bring 1 cup of balsamic vinegar to a boil. Reduce heat and simmer until reduced to 1/4 cup. Will be a syrup/mollasses like texture. Set aside.
  3. 3Heat butter in a medium size saucepan on medium heat. Add onions. Add remaining teaspoon of thyme. Cook, adding remaining 4 tablespoons of balsamic every 5 minutes to deglaze pan. Total cooking time should be 20-25 minutes or until softened and thoroughly cooked. Remove from heat and set aside.
  4. 4Roll out puff pastry to a 15 by 9 inch rectangle, approximately . Spread onions out evenly on base of puff pastry. Arrange potatoes side by side and then top with goat cheese. Bake on a baking sheet at a 400 degrees for 25 minutes. Remove from oven, and drizzle with 2-3 tablespoons balsamic reduction. Slice into 6 rectangular pieces.
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