Upside-Down Onion Tart

Recipe Ingredients

1 teaspoon	5ml	Baking potato - (1 pound) (large)
2 tablespoons	30ml	Olive oil
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
		Vegetable cooking spray
1 teaspoon	5ml	Olive oil
3 cups	711ml	Thinly sliced leek
3 tablespoons	45ml	Neufchatel or lite ricotta cheese
3 tablespoons	45ml	Grated fresh romano cheese
3 tablespoons	45ml	Grated fresh parmesan cheese
1/2 teaspoon	2.5ml	Dried thyme
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Sugar
3 tablespoons	45ml	Vidalia onions - (1-3/4 pounds) (medium)
		Peeled and halved
2		Red onions - (1 pound) (medium)
		Peeled and quartered
2		Onions - peeled and halved (small)
3 tablespoons	45ml	Rice vinegar
1 tablespoon	15ml	Grated peeled gingerroot
2		Garlic - sliced
		Fresh thyme sprigs
		Pepper

Recipe Instructions

Scrub potato, and pat dry with paper towel. Cut the potato lengthwise into 1/8-inch-thick slices.

Combine potato slices and next 3 ingredients in a large bowl; toss gently. Coat a large baking sheet with cooking spray; using your finger, trace a 12-inch circle on baking sheet. Overlap the potato slices, spoke-fashion, in circle. Bake at 400F for 15 minutes or until tender; set aside.

Wrap the handle of a 10-inch skillet with aluminum foil. Coat skillet with cooking spray; add olive oil, and place over medium heat until hot. Add leek; saute 5 minutes or until tender. Remove leek from skillet; toss with cheeses and dried thyme, and set aside. Melt butter in skillet over medium heat; sprinkle sugar over butter. Arrange Vidalia, red, and small onions, cut sides up, in skillet, and top with leek. Sprinkle vinegar, gingerroot, and garlic over onion mixture.

Cover and cook over medium-low heat 20 minutes, shaking pan occasionally to loosen onions from skillet bottom. Uncover and cook an additional 8 minutes. Bake, uncovered, at 350F for 20 minutes or until onions are tender. Remove from oven; shake skillet to loosen onions from bottom of skillet.

Place potato crust (in sections) on top of onion mixture in skillet. Bake at 375for 30 minutes or until potato is lightly browned. Remove from oven; let stand 10 minutes. Shake tart to loosen from pan, and invert onto a serving platter. Yield: 8 servings (serving size: 1 wedge).

Source:
Cooking Light, October 1994, page 80

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