I saw this recipe on pinterest - truth be told, the first picture is from the original food blogger HERE
I know myself well enough to know that the chances of me flipping the tart perfectly were slim to none - I actually didn't even attempt it - do you know why?? Because although one is significantly more beautifully presented - my kids could care less about presentation AND - they taste the same whether you flip or not...
Here is a picture of mine - I actually took this shot so you can see the different cheeses and the thinness of the potatoes...
Potato and Onion Tart
2 1/2 tablespoons butter
12 sprigs thyme, strip the leaves from the stems (I didn't have fresh thyme - so I didn't add it)
1 large onion, sliced somewhat thickly (a tad more than 1/4 inch thick)
1 lb. red potatoes, washed and very thinly sliced (I peeled mine)
2 tablespoons olive oil
1/2 cup grated gruyère
1/2 cup crumbled feta
1 cup grated mozzarella
sea salt and cracked black pepper
Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve or don't - you'll love these either way.