Dessertsbonappetit4.8
Samosa Tart With Caramelized Onions and Fontina
When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.
👤 Amisha Dodhia Gurbani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●saucepan
- ●knife
- ●skillet
- ●bowl
- ●baking sheet
- ●spatula
- ●whisk
- ●oven
📝 Preparation Steps
1
Chutney
2
Purée chile, garlic, cilantro, mint, lemon juice, peanuts, salt, sugar, cumin seeds, and ¼ cup water in a blender, scraping down sides as needed, until very smooth. Set cilantro-mint chutney aside. Do Ahead: Chutney can be made 1 day ahead. Transfer to a jar; cover and chill.
3
Filling
4
Pierce potatoes all over with a paring knife and place in a medium saucepan. Pour in cold water to cover by 1". Bring to a boil and cook until potatoes are fork-tender, 18–⏱️ 20 minutes. Drain and let cool slightly. Rub off skins with paper towels; discard. Cut potatoes into ¼" pieces.
5
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-low. Add onion and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring occasionally, until onion is soft and deeply browned, 10–⏱️ 12 minutes. Transfer to a bowl; reserve skillet.
6
Coarsely grind coriander seeds and fennel seeds in spice mill or mortar and pestle.
7
Heat remaining 2 Tbsp. oil in reserved skillet over medium. Add green chile, ginger, cumin seeds, and ground fennel and coriander. Cook, stirring, until fragrant, about ⏱️ 1 minute. Stir in potatoes and peas until well combined; cook ⏱️ 1 minute. Stir in amchur powder, garam masala, chile powder, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring occasionally, ⏱️ 2 minutes. Stir in cilantro, lemon juice, and sugar and cook, still stirring, another ⏱️ 2 minutes. Remove from heat.
8
Tart and Assembly
9
Unfold puff pastry on a lightly floured surface and roll out to a 9½"–10" square. Transfer to a parchment-lined rimmed baking sheet.
10
Spread onion over pastry, leaving a 1" border. Scatter Fontina over onion and press lightly with a spatula. Top with potato mixture; press to flatten.
11
Whisk together cream and sugar in a small bowl. Brush edges of tart with cream mixture. Freeze tart until pastry is firm, about ⏱️ 10 minutes.
12
Place a rack in middle of oven; preheat to 400°. Bake tart until crust is golden brown, 35–⏱️ 40 minutes. Let cool 10–⏱️ 15 minutes, then cut into squares.
13
To serve, scatter pomegranate seeds and cilantro over tart. Drizzle tamarind-date chutney and reserved cilantro-mint chutney on top and/or serve alongside. Do Ahead: Tart can be assembled 1 day ahead. Wrap in plastic and freeze. Thaw ⏱️ 1 hour in fridge before baking.
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