Chef Spotlight
Featured Signature Dish from:
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Brett Perszyk Executive Chef/General Manager Mr. B’s — A Bartolotta Steakhouse Brookfield, Wisconsin “There’s not anything subtle or small about Mr. B’s — we’ve fashioned ourselves after those classic New York City and Chicago-style steakhouses — and potatoes are part of that experience. This dish shows that, and when I first tasted the Wisconsin German Butterballs, I knew they were made for this dish. Boy, was I right!” |
Wisconsin German Butterball Potato & Caramelized Onion Tarts
Ingredients
Filling:
6 Wisconsin German Butterball or Yukon Gold Potatoes, medium size
6 Tbs. butter, divided
Salt & pepper to taste
1 large Vidalia onion, sliced
1 tsp. thyme
3 Tbs. Brandy
1/2 cup heavy cream
2 cups shredded aged white cheddar cheese, divided
Pastry:
1 sheet thawed puff pastry, cut into (8) 3-inch squares
Directions
To make filling, bake potatoes until almost done (about 1 hour); cool potatoes. Peel potatoes and cut lengthwise, slice very thin. In a large, non-stick skillet, heat 3 Tbs. of the butter, sauté potatoes in a single layer until golden brown. Season with salt and pepper; set aside. In same skillet, heat remaining 3 Tbs. butter, sauté onion until caramelized. Add thyme, and mix well. De-glaze pan with brandy, add cream and reduce. Add potatoes and toss lightly, being careful not to break the slices. Sprinkle with 1-1/2 cups cheese.
To make tarts, place each pastry square in a non-stick muffin tin; crimp edges. Fill each pastry equally with potato filling; top with remaining shredded cheese. Bake for 10 to 15 minutes or until golden brown. Serve immediately.
Makes 8 individual tarts.
