Fragrant caramelized onions blended with mascarpone and thyme are paired with tender potatoes and encased in a flaky pastry in this free form tart that is perfect for a fall table when paired with a light salad.
The first time that I made this recipe, it was just a recycling of leftovers. But it became one of the favorites at home for summer dinner or Saturday lunch. Maybe because potatoes are a hit in my home. Also this my favorite dough, never goes wrong.
It’s my signature dish with the perfect amount of lager beer, smoked Gouda, heavy cream, and loaded with king crab, blue crab and fish with a hint of bacon and thyme serve with a toasted baguette. Ou la la!