Serves
6 people
Ingredients
Shortcrust Pastry made with wholemeal flour
- 180g / 6oz flour
- 90g / 3oz butter
- 1 tablespoon water.
Pastry needs to be rolled and chilled in the tin.
Then bake blind at 180 for 10 minutes and without the baking beans for another 5 minutes. I am a great believer in baking blind even if it doesn’t mention it in a recipe. I hate soggy bottoms.
Filling
- 3 potatoes, peeled, halved and boiled
- 30g butter
- 3-4 tbsp milk or cream (I used 2 tbsp crème fraiche and 2 tablespoons milk)
- 450g / 1lb onions finely chopped
- 3 tbsp olive oil
- 2 cloves garlic
- 2 tbsp chopped parsley or mix parsley, chives and thyme (I scattered thyme on top of the tomatoes)
- 120g of hard cheese – I mixed Cheddar, Comte and Gruyere
- Salt, pepper and two ripe tomatoes sliced for top of tart
Method
- Roll pastry thinly and line large tart case or 6 small ones. Bake Blind for 10 mins, then another 5 mins without beans.
- Finely chop the onions and garlic and sauté in the olive oil slowly in a frying pan on a low heat. If they need a little water towards the end to keep softening add a tablespoon.
- Boil the potatoes until cooked. Drain and leave to steam for a little.
- Mash them with the butter and milk / crème fraiche. Add the onions and herbs and half of the grated cheese to the mashed potatoes. Season well.
- Leave to mash to cool to tepid. Pop into the tart case and smooth.
- Sprinkle on the remainder of the cheese. Top with the sliced tomatoes and thyme.
- Bake for 20 minutes until gratinéed and bubbling.
- Leave to cool and serve with a green salad or wrap and take on your picnic.
Recipe by Miranda Shearer, Sandpits Heating Centre.
