Harriet Harcourt

Potato, Onion & Brie Tart

This very easy savoury tart is equally delicious freshly baked and still warm, or cold the next day.


2 ready-rolled shortcrust pastry sheets
750g waxy potatoes, cut into 3cm chunks
¼ cup olive oil
4 onions, peeled & thinly sliced
2 garlic cloves, peeled & crushed
3 Tb fresh thyme leaves
2 Tb grainy mustard
200g brie, cut into chunks
2 eggs
200ml crème fraiche

Serves 6-8


Lightly grease a 25 x 30 cm Swiss roll tin.

Join the two pastry sheets by dampening the edges and pressing together, and use to line the base and sides of the tin. Trim excess pastry off ends. Refrigerate for ten minutes.

Preheat the oven to 200°C. 

Place potatoes in a pan of cold water, bring to boil and cook for 8-10 minutes.  Drain and cool.

Heat oil in a deep fry pan over medium heat, add onion and fry for 2-3 minutes until softening.  Add garlic and half the thyme, put lid on pan and cook for a further 10-15 minutes over low heat. Set aside to cool.

Spread the pastry with mustard, layer onions on top, then scatter over the cooked potatoes followed by the brie. 

Beat together the eggs and crème fraiche, season with salt and pepper, and pour over tart. 

Sprinkle with remaining thyme, then bake for 25 minutes until golden and set.

Slice and serve warm with a simple green salad.