Saturday, July 31, 2010

"Campfire Pie" (Potato & Onion Tart)

My husband and I love Food Network. It's the one channel that is consistently on at our house. Our favorite shows are Food Network Star, Chopped and both of Giada's shows. My husband also loves Mexican Made Easy, but I suspect he has a crush on Marcela. Anyway, he's always up insanely early on the weekends, naturally, so when I wake I usually find him parked on the couch watching Food Network.

One morning, I made it downstairs in time for Tyler Florence's show. We don't normally watch Tyler's Ultimate but it was on so we just watched. That day he made something that intrigued us. On the show he called it "Campfire Pie" but after trying to find it online, we saw it had a much fancier name - Caramelized Onion and Potato Tart.

Since we both love potatoes, I knew I had to make this as a side dish. After a trip out to Eastern Long Island where we stopped at a farm stand and purchased 2 incredibly large potatoes, it was time.

Here is the recipe, courtesy of Food Network online: (we halved it)

1 large onion, sliced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large Russet potatoes, washed
2 to 3 tablespoons butter, broken into small pieces

Special equipment: parchment paper cut into large circle to fit saute pan

Preheat oven to 350 degrees F.

Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.

Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.

Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.

Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.

Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.

Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.

Place the pan into the oven on the top rack and bake for about 45 minutes.

When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

I followed the recipe exactly. The potato pie was incredibly delicious!! Try it out :-)

It was a bit time consuming, taking a total of an hour and 15 minutes. But I made it on a Sunday morning and then reheated it in the oven for a few minutes before serving. Totally worth it.

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