Spinach, Red Onion, and Coolea Cheese Tartlets with Parsley–Walnut Pesto and Olive-Crushed Potatoes

Name: Spinach, Red Onion, and Coolea Cheese Tartlets with Parsley–Walnut Pesto and Olive-Crushed Potatoes
Ingredients: 7 tbsp. cold butter; 1 2 ⁄ 3 cups flour; Salt and freshly ground black pepper; 5 tbsp. olive oil; 6 medium red onions, peeled and thinly sliced; 1 ⁄ 4 cup light brown sugar; 2 tbsp. balsamic vinegar; 10 oz. spinach, trimmed (8 cups); 1 ⁄ 4 lb. Coolea or young gouda, thinly sliced; 1 1 ⁄ 2 lb. large red potatoes, peeled and quartered; 1 ⁄ 4 cup olive oil; 2 Tbsp. chopped black olives; Parsley-Walnut Pesto

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From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes.

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Ingredients

7 tbsp. cold butter
1 2⁄3 cups flour
Salt and freshly ground black pepper
5 tbsp. olive oil
6 medium red onions, peeled and thinly sliced
1⁄4 cup light brown sugar
2 tbsp. balsamic vinegar
10 oz. spinach, trimmed (8 cups)
1⁄4 lb. Coolea or young gouda, thinly sliced
1 1⁄2 lb. large red potatoes, peeled and quartered
1⁄4 cup olive oil
2 Tbsp. chopped black olives
<a href="https://www.saveur.com/parsley-walnut-pesto-recipe/">Parsley-Walnut Pesto</a>