Delicious Potato & Onion Tart
Submitted by jgranse
Potato and onion tart: a crisp homemade pastry shell layered with sweet-tangy caramelized onion-tomato relish, golden pan-fried potatoes, sour cream, and paprika. A rustic vegetarian tart, hot or cold.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsA rustic vegetarian tart that earns its keep with layers, each one cooked separately before it is assembled. The foundation is a quick all-butter shortcrust, brought together with a little lemon juice and iced water, then chilled so it bakes up crisp and short rather than tough.
The heart of the tart is a sweet-tangy onion relish. The onions cook low and slow to golden, then tomatoes, brown sugar, and malt vinegar simmer down with them into a jammy, savory-sweet base, almost like a chutney.
Potatoes get pan-fried in a single layer until golden on both sides, so they bring crisp edges and roasted flavor instead of going soft in the oven.
Layer the onion jam over the pre-baked shell, fan the potatoes on top, then a smear of sour cream and a dusting of paprika before a final short bake. Serve it hot or at room temperature, which makes it picnic-friendly.
Kitchen Tips
- Chill the pastry the full hour before rolling; cold dough holds its shape and bakes crisper.
- Blind-bake the shell until golden before filling so the bottom doesn’t go soggy under the relish.
- Cook the onions slowly to coax out their sweetness; rushing them on high heat just burns the edges.
- Pat the potato slices dry before frying so they brown rather than steam.
Variations
- Add crumbled goat cheese or feta over the onion layer.
- Stir fresh thyme or rosemary into the onion relish.
- Scatter olives or capers on top for a salty bite.
Ingredients
Directions
To prepare the pastry:
Place the butter, iced water and lemon juice into a large bowl. Add ¼ of the flour and mix to form a paste using a fork. Add the remaining flour and mix to form a smooth dough. Wrap in plastic wrap and put in the fridge for one hour.
To prepare the filling:
Heat the oil in a large pan. Add the onions and cook, stirring over a low heat until they are a golden brown. Add the tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until thickened.
Heat the extra oil in a large, shallow pan. Add the potatoes in a single layer. Cook, turning once, until the potatoes are golden brown.
Roll out the pastry between two sheets of greaseproof paper to fit a 23cm fluted flan tin. Line the tin with the pastry and bake for 25 to 30 minutes or until crisp and golden brown.
Spread the onion filling over the base of the cooked pastry. Arrange the potatoes on top of the onion. Spread over the sour cream and sprinkle with paprika.
Bake in a hot over for 8 minutes or until the top is golden brown. Serve hot or at room temperature.
Comments
