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Potato, Porter Caramelized Onions & Beer Goat Cheese Tart

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Ingredients
  

  • 1 white onion
  • 1 tbs butter
  • 2 tbs olive oil
  • 1/3 cup porter beer
  • 4 wt oz goat cheese
  • 1 tbs cornstarch
  • ¼ cup IPA
  • 1 russet potato thinly sliced
  • 2 tbs butter
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 pastry crust
  • ½ cup baby arugula

Instructions
 

  • Slice the onion into 1/8 inch rings. In a pot over medium heat add the butter and olive oil. Add the onions and cook until the onions start to soften, about 5 minutes (do not cook the onions at too high heat or they will burn). Add the porter and cook until the beer has evaporated and the onions are a dark golden color, about 15 minutes.
  • In a small food processor add the goat cheese, cornstarch and IPA, blend until smooth.
  • In a cast iron skillet melt the butter, add the potatoes, sprinkle with salt and pepper, cook until the potatoes have browned.
  • Preheat oven to 350.
  • Roll the pastry crust out to a 10 inch circle, transfer to a baking sheet that has been covered with a Silpat or parchment paper.
  • Spread the beer goat cheese evenly across the tart, avoiding the outer 1 inch edge.
  • Top the cheese with caramelized onions then with the potatoes.
  • Fold the outer edge up over the filling of the tart.
  • Bake at 350 until the crust has turned golden brown, about 20 minutes.
  • Top with arugula before serving.