Name: Samosa Tart With Caramelized Onions and Fontina
Ingredients: 1 serrano chile or 2 green Thai chiles, seeds removed if desired; 2 garlic cloves; 2½ cups (packed) coarsely chopped cilantro leaves and stems; ½ cup (packed) mint leaves; 2 Tbsp. fresh lemon juice; 2 Tbsp. unsalted dry-roasted peanuts; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 2 tsp. sugar; 1 tsp. cumin seeds; 2 medium Yukon Gold potatoes (about 12 oz.), scrubbed; 4 Tbsp. vegetable oil, divided; 1 small sweet onion, thinly sliced; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided; ½ tsp. coriander seeds; ½ tsp. fennel seeds; 1 green chile (such as jalapeño or green Thai chile), finely chopped; 1 1" piece ginger, peeled, finely grated; ½ tsp. cumin seeds; ¼ cup thawed frozen peas; ½ tsp. amchur powder; ½ tsp. garam masala; ½ tsp. Kashmiri chile powder; 1 Tbsp. finely chopped cilantro; ½ tsp. fresh lemon juice; ½ tsp. sugar; All-purpose flour (for dusting); 1 sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed; 3 oz. Fontina cheese, coarsely grated (about ⅓ cup); 1 Tbsp. heavy cream; ½ tsp. sugar

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Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks

From Amisha Dodhia Gurbani's debut cookbook, Mumbai Modern, this tart captures the flavors and flakiness of a samosa with none of the deep-frying, making it a party-ready appetizer that is as crowd-pleasing as it is low-lift. According to her, the Fontina layer is crucial: “Fontina’s a really wonderful cheese and quite underrated, in my opinion—and it goes so well with spicy flavors.” For an even faster turnaround, boil the potatoes the day before and keep them in the refrigerator until you’re ready to build the tart.

What you’ll need

Spice Mill
$60 $50 At Kitchen Aid
Mortar and Pestle
$30 At Amazon
Blender
$47 At Amazon

Recipe notes

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