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
• ¼ cup pomegranate seeds
• Cilantro leaves with tender stems, Cilantro-Mint Chutney (see recipe), and store-bought tamarind-date chutney (for serving)
• A spice mill or mortar and pestle

Steps

1. Purée chile, garlic, cilantro, mint, lemon juice, peanuts, salt, sugar, cumin seeds, and ¼ cup water in a blender, scraping down sides as needed, until very smooth. Set cilantro-mint chutney aside. Do Ahead: Chutney can be made 1 day ahead. Transfer to a jar; cover and chill.
2. Pierce potatoes all over with a paring knife and place in a medium saucepan. Pour in cold water to cover by 1". Bring to a boil and cook until potatoes are fork-tender, 18–20 minutes. Drain and let cool slightly. Rub off skins with paper towels; discard. Cut potatoes into ¼" pieces.
3. Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-low. Add onion and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring occasionally, until onion is soft and deeply browned, 10–12 minutes. Transfer to a bowl; reserve skillet.
4. Coarsely grind coriander seeds and fennel seeds in spice mill or mortar and pestle.
5. Heat remaining 2 Tbsp. oil in reserved skillet over medium. Add green chile, ginger, cumin seeds, and ground fennel and coriander. Cook, stirring, until fragrant, about 1 minute. Stir in potatoes and peas until well combined; cook 1 minute. Stir in amchur powder, garam masala, chile powder, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring occasionally, 2 minutes. Stir in cilantro, lemon juice, and sugar and cook, still stirring, another 2 minutes. Remove from heat.
6. Unfold puff pastry on a lightly floured surface and roll out to a 9½"–10" square. Transfer to a parchment-lined rimmed baking sheet.
7. Spread onion over pastry, leaving a 1" border. Scatter Fontina over onion and press lightly with a spatula. Top with potato mixture; press to flatten.
8. Whisk together cream and sugar in a small bowl. Brush edges of tart with cream mixture. Freeze tart until pastry is firm, about 10 minutes.
9. Place a rack in middle of oven; preheat to 400°. Bake tart until crust is golden brown, 35–40 minutes. Let cool 10–15 minutes, then cut into squares.
10. To serve, scatter pomegranate seeds and cilantro over tart. Drizzle tamarind-date chutney and reserved cilantro-mint chutney on top and/or serve alongside. Do Ahead: Tart can be assembled 1 day ahead. Wrap in plastic and freeze. Thaw 1 hour in fridge before baking.