Name: Crispy and Spicy Harissa Potatoes with Yogurt
Ingredients: 1 + ½ lbs. baby Yukon Gold potatoes; 1 Tbsp kosher salt; 2 Tbsp harissa; 3 Tbsp olive oil; 1 Tbsp honey; 2 garlic cloves (minced); 2 Tbsp finely chopped red onion; 5 Tbsp finely chopped pistachios; 3 Tbsp chopped flat-leaf parsley; 1 Tbsp chopped oregano; 1 + ¼ cups yogurt

Jammy Upside-Down Onion Tart

Print Recipe

Thank you PureWow for the recipe!

Ingredients

4 medium yellow onions
4 Tbsp unsalted butter
6 sprigs fresh thyme
3 bay leaves
2 + ½ Tbsp brown sugar
¼ cup sherry
⅔ cup chicken broth
¾ tsp kosher salt
¼ tsp freshly ground black pepper
One 8-oz. sheet puff pastry (thawed)

Instructions

Peel the onions, remove their tops and bottoms, and cut the onions in half crosswise.
In a 10-inch skillet, melt the butter over medium heat. Add the thyme and bay leaves and cook for about a minute. Stir in the sugar, sherry, and broth, and place the onions in the skillet, cut side down. Season them with salt and pepper and cover with foil, Reduce the heat to medium-low and simmer for 8-10 minutes.
Preheat the oven to 400°F. Remove the foil and carefully flip the onions over. Increase the heat to medium and simmer the onions, uncovered, until most of the liquid has reduced — 12-17 minutes. The liquid should have the consistency of thin caramel. Turn the heat off.
Roll the puff pastry out into an 11-inch circle, about ¼-inch thick. Place the pastry on top of the onions, tucking them in snuggly. Try to get the edge of the pastry to fit under the onions slightly.
Bake until the pastry is puffed and fully cooked with a golden-brown color — 22-28 minutes. Remove the skillet from the oven and cool the tart in the skillet for a few minutes. Cover the skillet with a larger plate or wooden serving board and carefully invert it. Cut into 8 wedges and serve.

Find it online: https://shesafullonmonet.com/christmas-dinner-sides/

Jammy Upside-Down Onion Tart

Ingredients

4 medium yellow onions

4 Tbsp unsalted butter

6 sprigs fresh thyme

3 bay leaves

2 + ½ Tbsp brown sugar

¼ cup sherry

⅔ cup chicken broth

¾ tsp kosher salt

¼ tsp freshly ground black pepper

One 8-oz. sheet puff pastry (thawed)

Instructions

Peel the onions, remove their tops and bottoms, and cut the onions in half crosswise.

Preheat the oven to 400°F. Remove the foil and carefully flip the onions over. Increase the heat to medium and simmer the onions, uncovered, until most of the liquid has reduced — 12-17 minutes. The liquid should have the consistency of thin caramel. Turn the heat off.

Roll the puff pastry out into an 11-inch circle, about ¼-inch thick. Place the pastry on top of the onions, tucking them in snuggly. Try to get the edge of the pastry to fit under the onions slightly.

Bake until the pastry is puffed and fully cooked with a golden-brown color — 22-28 minutes. Remove the skillet from the oven and cool the tart in the skillet for a few minutes. Cover the skillet with a larger plate or wooden serving board and carefully invert it. Cut into 8 wedges and serve.