- 2 tablespoons Lucerne Sweet Cream Butter
- 1 large onion, thinly sliced
- 1 pound Yukon Gold or thin-skinned white potatoes
- 1 (15 ounce) package refrigerated pie crusts
- 2 tablespoons chopped fresh dill
- Salt and pepper
- 1/4 cup Lucerne Heavy Whipping Cream
- 2 (4 ounce) packages Safeway SELECT Smoked Salmon
- Dill sprigs
- Melt butter in a 10-inch frying pan over medium heat; add onion and cook, stirring occasionally, until soft and lightly browned, 4 to 6 minutes. Remove from heat and set aside to cool.
- Meanwhile, peel potatoes and slice very thinly. Carefully unfold the 2 pastry crusts onto two 12- by 15-inch baking sheets. Stir the chopped dill into onions, then spoon half of the onion mixture into the center of each pastry; spread onions out, leaving a 2-inch border around the edge. Sprinkle with salt and pepper to taste. Arrange potato slices in overlapping concentric circles over onions; sprinkle with salt and pepper to taste. Fold in edges of dough over potatoes. Drizzle 2 tablespoons cream over potatoes in each crostata.
- Bake in a 375 degrees F oven, switching position of baking sheets midway through baking time, until pastry is golden brown and potatoes are tender when pierced, about 35 minutes.
- Arrange half the smoked salmon slices over the top of each hot crostata, garnish with dill sprigs, then cut into wedges to serve.