Cheese, Potato and Onion Tart recipe

This tart looks great and tastes even better. Drizzle it with balsamic vinegar for a delicious dinner party starter.

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Ingredients:

• 250g pack shortcrust pastry, or 250g handmade pastry
• 1 large potato
• 2 small onions
• 2 garlic cloves
• Few sprigs of thyme
• 3 eggs
• 150g goat's cheese
• 200g crème fraiche or single cream
• Olive oil
• Salt and pepper

Method of Preparation:

1. Roll the pastry out using flour so that it fits into a 23cm wide tart tin. Press the pastry into the tin and then chill the pastry for half an hour. Line the pastry with greaseproof paper and then fill the paper with rice or baking beans.

2. Cook it for fifteen minutes at 190C, then remove the paper and the rice and cook for a further five minutes or so.

3. Finely slice the onions and mince the garlic cloves. Chop the potato into small cubes. Whisk the eggs in a jug with the crème fraiche or cream and set them to one side.

4. Heat the olive oil in a pan and add the potato and the onion. Cook them gently for fifteen minutes or until tender. Season well and then add the garlic and the thyme and cook for another five minutes or so.

5. Put the vegetables into the pastry case and then add the goat’s cheese. Spread everything evenly over the bottom of the pastry case and then pour the egg mixture over the vegetables. Season well.

6. Cook the tart for 30 minutes or so in a 180C oven until just cooked with a slight wobble in the middle.

This recipe is really open to interpretation. Substitute the potato for sweet potato, the onion for red onion and the goat’s cheese for feta for a Greek take on the dish. This recipe yields six portions.

Author: Laura Young.

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Reviews and Comments:

Cheese, Potato and Onion Tart Review by Alicia Graciela on 18th September 2011:

Simple to make. Tasty. I added some tomatoes on top to decorate.

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