Caramelized Onion and Potato Tart

Caramelized Onion and Potato Tart

• 1 large onion, thinly sliced

• kosher salt

• 2 Tbs. olive oil (plus more if needed)

• 1/2 bunch kale, ribs removed and finely chopped

• 1 lb potatoes, thinly sliced

• 1/2 cup (1 stick ) melted butter, or more if needed

• 1/2 package of phyllo dough, (or 1 package puffed pastry or 1 round pie dough )

• 4 oz. goat cheese, crumbled

Preheat oven to 425°F.

In a large saute pan add the onions and olive oil, followed by a pinch of salt and over low heat saute the onions until caramelized, about 35 to 40 minutes. Remove and let cool.

In the same pan (Adding more oil if needed) add the kale and 1/4 cup water. Cook the kale until soft. Remove from pan and let cool.

Place the thinly sliced potatoes in a bowl and toss with 1/2 of the melted butter mixture and a large pinch of salt.

Place the phyllo dough on a piece of parchment paper. Using a pastry brush, brush the remaining butter between each layer of phyllo dough.

Scatter the onions on top of the buttered phyllo, followed by the kale, the goat cheese, and then a thin layer of the potatoes, slightly overlapping. Sprinkle with salt and top with thyme.

Bake tart for 30 minutes covered with aluminum foil. Uncover and back for another 10 to 15 minutes until potatoes are fork tender and the top layers have become slightly crispy.

Serve warm.

Makes 4 to 6 servings.