Potato, Onion & Brie Tart
This very easy savoury tart is equally delicious freshly baked and still warm, or cold the next day.
INGREDIENTS
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
DIRECTIONS
Lightly grease a 25 x 30 cm Swiss roll tin. Line with baking paper.
Preheat oven to 180°C.
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.
Blind bake tart shell as per the instructions below while preparing your filling ingredients.
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.
TO SERVE: Slice and serve warm with a simple green salad. (Also delicious cold the next day)
HOW TO BAKE BLIND:
Crumple a piece of greaseproof or baking paper big enough to fit the pastry lined tart tin, then ‘unscrunch’ it and place in tart shell (this softens the paper, so it is less likely to cut into the pastry).
Fill the paper-lined shell with rice, dried beans, chickpeas – whatever you have available, and bake the shell for 10-15 minutes at 180°C.
Carefully remove the beans & paper and bake for a further 5 minutes until the shell is dry.