Chicken, Potato and Brie Tart with Caramelized Onion Jam

adapted from Stuck in the Kitchen

This is an oldie but goodie.  With a few tweaks, this becomes a 20 minute prep that looks like it took hours in the kitchen.  Cut in quarters and serve with a simple salad to feel like you're in Paris, even though you can't leave your yard.

Ingredients:

• 1 large red onion, peeled and sliced (look for one that looks ridiculously, obscenely large)
• 2 medium Yukon Gold potatoes, quartered
• 1 cup shredded rotisserie chicken, with skin (this ends up being a leg, part of a thigh, and part of a breast -- get a prepared chicken from the grocery store. You can use the leftovers for enchiladas, chicken salad, etc.)
• 2 tbsp olive oil
• 1 1/4 tsp balsamic vinegar
• 1 1/4 tsp sugar
• 4 oz brie, rind removed
• 4 eggs
• 2 generous pinches dried thyme
• 1/2 cup cream
• 1 sheet puff pastry

Method:

1. Remove puff pastry from freezer and leave on counter for half an hour.
2. Heat oven to 350 degrees. 
3. Place potatoes in a heavy bottom pot and fill with water until just covered. Bring to a boil then reduce to a simmer.
4. Meanwhile, heat olive oil in another pot.  When just warm, add sliced onions.
5. Partially cover and stir frequently.
6. In about 15 minutes (onions should be soft,) add the balsamic vinegar and sugar. Cook for an additional 5 minutes, stirring so the onions don't stick.
7. Check on the potatoes.  Remove from heat once they can be easily pierced by a knife.
8. Potatoes and onions should be done around the same time.
9. While the onions and potatoes are cooking, you can roll out the puff pastry.  Line an 8 inch removable bottom tart pan with rolled pastry.
10. Pop in the freezer for 5 minutes.
11. Meanwhile, whip the eggs with the cream in a measuring cup.
12. Remove the prepared pan from the freezer and, using your hands, crumble a layer of potatoes, followed by chicken, followed by onions, and repeat so that you have two layers of each.  They won't be actual layers; you just want to make sure everything is interspersed.
13. Top with blobs of brie and sprinkle with thyme.
14. Fill carefully with cream mixture.
15. Bake for 45 minutes.
16. Cool and serve with a salad.