Ingredients:

  • 4 medium-sized Yukon Gold potatoes (about 2 pounds)
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup granulated sugar
  • One sheet of puff pastry (store-bought, about a pound)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Peel and slice the Yukon Gold potatoes into uniform rounds, about a quarter inch thick. Rinse them under cold water to remove excess starch, then pat dry with a kitchen towel.
  3. In a large skillet or oven-safe pan, heat the olive oil and butter over medium heat. Add the potato slices in an even layer; season with salt and pepper. Cook for approximately 10–15 minutes until they start to soften but are not fully cooked, turning occasionally for even color.
  4. Once potatoes are partially cooked, sprinkle sugar evenly over them. Allow it to melt without stirring until it turns golden brown (about another minute). Remove from heat immediately once caramel is achieved as it can burn quickly.
  5. Carefully place puff pastry over the caramelized potato mixture while tucking edges down around sides of skillet/pan.
  6. Place skillet in preheated oven and bake for about 25–30 minutes or until pastry is golden brown and puffed up.
  7. Once baked, allow tart to cool for about five minutes before flipping onto a serving plate—be cautious of hot caramel! Use pot holders as needed.
  8. Slice into wedges and serve warm as an appetizer or side dish!