Yukon and Onion Tart


  1. Spray a round shallow casserole pan with spray. Place thawed pie dough in pan. Dock the dough with a fork to stop bubbling. Place a layer of potatoes on the crust. Sprinkle with some of the thyme, salt, and pepper.
  2. Melt butter in sauté pan over medium high heat add onions, garlic, remaining salt, and pepper. Cook for 6-7 minutes until onions are caramelized. Pour wine into pan with onions and reduce au sec.
  3. Cool onions then place on top of sliced potatoes. 6.
  4. Heat oven to 425° and bake tart for 10-12 minutes. Reduce heat to 350° and bake another 30-40 minutes until crust is firm.
  5. Remove from oven and rest for 30-40 minutes before slicing and serving.


  • 1 10 in pie crust
  • Brilliance Pan Spray
  • 1/4 cup Sauvignon Blanc
  • 2 ea Peak Fresh Produce® Onion(s), Yellow, julienne
  • 2 tbsp Peak Fresh Produce® Garlic, minced
  • 2 tbsp Peak Fresh Produce® Thyme, Fresh, minced
  • 1/4 tsp sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 2 lbs Peak Fresh Produce® Yukon gold potatoes, peeled, blanched, and sliced thin