Truffled Potato and Onion Tart

I feel like I've been craving this tart for a few years, but didn't even know what the craving was. I tried to make something like this exactly a year ago, but it just came out weird. I finally nailed it this week. A simple thin shortcrust, a layer of heavily truffled mashed potatoes, some caramelized onion, and a sprinkling of blue cheese on top.
Tons of onions getting cooked down. A simple shortcrust. Mash up the potatoes with tons of truffle oil and butter and put them into the crust. Then the onions followed by blue cheese. This smelled amazing fresh out of the oven. Top with a little drizzle of more truffle oil. This is how you take simple ingredients and dress them up as something elegant.
I used this shortcrust pastry recipe from epicurious

Truffled Potato and Onion Tart

  • 3 Yukon Gold Potatoes
  • 1 Stick Butter
  • 1 Cup Cream
  • 2 Tablespoons Truffle Oil (or so)
  • Shortcrust Pastry Dough Linked Above
  • 6 Onions (get a few different types)
  • Blue Cheese

Instructions

  1. Cook the potatoes in the oven until tender. Mash with the butter, cream, and truffle oil.  Set aside.  Make the shortcrust. Cook the onions down in some butter until browned, sweet, and delicious. Roll the crust out really thin and lay in a lightly greased tart pan. Add the potatoes, followed by the onions and blue cheese. Bake at 425 for about 20 minutes until the crust is cooked.  Drizzle with some more truffle oil before serving.