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

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