Directions

2 hours Before Cooking

1. Preheat your oven to 400F.

2. Prick the sweet and Yukon gold potatoes with a fork and rub with

3. olive oil. Season with a pinch of S&P Seasoning.

4. Wrap the sweet potato with foil and bake until fork tender, about 1 hour.
5. Lay the Yukon gold potatoes on a foil-lined sheet tray and bake until fork tender, about 30 minutes.
6. Remove from the oven and allow the potatoes to cool to room temperature.

PREP 🥒

1. Preheat your oven to 425F.

2. Julienne the onion. In a large saute pan, get the onion cooking low and slow with two tablespoons each of olive oil and butter and a pinch of S&P Seasoning.

3. Slice the potatoes into thin rounds.
4. Chop the thyme, rosemary, and garlic.

HOW TO COOK 🍳

1. Mix together the goat cheese, half of the rosemary and thyme and the zest of the lemon.

2. When the onions are GBD (Golden Brown & Delicious), add the garlic and a large pinch of S&P Seasoning Cook for 2 minutes, then deglaze the pan with the white wine. Cook until the pan is au sec, or nearly dry, then turn off the heat and stir in a splash of lemon juice.

3. Set the puff pastry on a parchment-lined sheet tray.
4. Cover the bottom of the dough with the goat cheese mixture.
5. Top with the caramelized onions.
6. Layer on the potatoes.

7. Top with a sprinkle of S&P Seasoning, the remaining herbs, a drizzle of olive oil, half of the grated Parmesan and all of the grated asiago.

8. Bake for 20 minutes.

9. Meanwhile, in a small bowl, whisk together the remaining olive oil (about 6 tablespoons), half of the lemon’s juice, and a sprinkle of S&P Seasoning. Toss in the baby kale and grate in the Parmesan cheese.

10. Allow the tart to cool, then slice and enjoy, either warm or at room temperature, with your fresh kale salad!