"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Carmelized Onion and Potato Tart, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 sprigs thyme, leaves picked 1 lg red onion, julienned 1 1/4 c heavy cream 1 lb new potatoes 1 8 in pie dough 1 egg 2 tbsp olive oil salt and pepper
Line 8 in tart pan with pie dough. Saute the olive oil and red onion in a medium pan until golden brown and cool to room temperature. Thinly slice the potatoes. Arrange the onions and potatoes in the tart pan and sprinkle with the thyme. Whisk the egg and heavy cream and season with salt and pepper. Pour mixture over the potatoes and bake at 350 for 45 minutes or until potatoes are tender. cool slightly before serving.
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