The potato crust bakes on top of this triple cheese onion tart, which is then inverted onto a plate to serve. Recipe by Chef Michael Foley.

Upside-Down Onion Tart

1 large baking potato
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
1 teaspoon olive oil
3 cups thinly sliced leek
3 tablespoons Wisconsin Neufchatel or light Ricotta cheese
3 tablespoons grated fresh Wisconsin Romano cheese
3 tablespoons grated fresh Wisconsin Parmesan cheese
1/2 teaspoon dried thyme
1 tablespoon butter
1 tablespoon granulated sugar
3 medium Vidalia onions peeled and halved
2 medium red onions peeled and halved
3 tablespoons rice vinegar
1 tablespoon grated peeled gingerroot
2 large cloves garlic, sliced
Fresh thyme sprigs
Pepper

1. Scrub potato, and pat dry with paper towel. Cut the potato lengthwise into 1/8 inch thick slices. Combine potato slices and next 3 ingredients in a large bowl; toss gently.
2. Coat a large baking sheet with cooking spray; using your finger, trace a 12-inch circle on baking sheet. Overlap the potato slices, spoke-fashion, in a circle.
3. Bake at 400°F (205°C) for 15 minutes or until tender; set aside.
4. Wrap the handle of a 10 inch skillet with aluminum foil. Coat skillet with cooking spray; add 1 teaspoon olive oil, and place over medium heat until hot. Add leek; sauté 5 minutes or until tender. Remove leek from skillet; toss with cheeses and dried thyme, and set aside.
5. Melt butter in skillet over medium heat; sprinkle sugar over butter. Arrange Vidalia, red and small onions cut sides up, in skillet, and top with leek. Sprinkle vinegar, gingerroot and garlic over onion mixture. Cover and cook over medium-low heat 20 minutes, shaking pan occasionally to loosen onions from bottom of skillet.
6. Place potato crust (in sections) on top of onion mixture in skillet.
7. Bake at 375°F (190°C) for 30 minutes or until potato is lightly browned.
8. Remove from oven; let stand 10 minutes.
9. Shake tart to loosen from pan, and invert onto a serving platter. Garnish.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.