Fontina, Caramelized Onion And Potato Tart

• 1 tbsp olive oil
• 3 None large onions, finely sliced
• 1/4 cup brown sugar
• 2 tbsp balsamic vinegar
• 1 lb potatoes, cut into 1/2 inch chunks, parboiled
• 2 sheets puff pastry
• 2 None large eggs
• 1/2 cup cream
• 1/2 cup fontina cheese, grated
• 2 tsp fresh thyme leaves, plus extra small sprigs
• None None green salad, to serve

1. Preheat oven to 400u0b0F. Line a baking tray with baking paper.
2. Heat oil in a large frying pan on medium. Cook onions, stirring, for 5 mins, until softened but not colored. Add sugar and vinegar and cook, stirring, for 20 mins, or until onions have caramelized. Stir in potatoes. Remove from heat.
3. Join edges of pastry sheets to form one large rectangle. Trim rectangle to fit prepared tray. Cut a 1/2 inch strip from each side of rectangle. Lay around outside edges to make a border.
4. Spread onion mixture over pastry, keeping within border. Whisk together eggs and cream and carefully pour over onion mixture. Scatter over fontina and thyme leaves.
5. Bake for 20 mins, or until puffed and golden, and eggs are set. Scatter with extra thyme sprigs. Serve with a green salad.

olive oil, onions, brown sugar, balsamic vinegar, potatoes, pastry, eggs, cream, fontina cheese, thyme, green salad

Taken from recipes-plus.com/api/v2.0/recipes/29750 (may not work)