So, whenever I browsed and came across other's pies and tarts, just couldn't stop thinking about it.
Potato and Caramelized Onion Tart
Recipe adapted from Jo of Sugar & Everything Nice with slight adaption
Ingredients for the Pate Brisee:
Recipe adapted from Jo of Sugar & Everything Nice with slight adaption
Ingredients for the Pate Brisee:
250g all purpose flour
150g cold unsalted butter, cut into small pieces
1 tsp fine salt
1 medium egg
1 Tbsp cold milk
150g cold unsalted butter, cut into small pieces
1 tsp fine salt
1 medium egg
1 Tbsp cold milk
Method for the Pate Brisee:
1) Sift flour and salt into a bowl.
2) Add in the butter.
3) Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.
4) In a separate bowl, lightly beat the egg with the milk and drizzle it onto the flour mixture.
5) Using your hands, blend the mixture together and lightly knead to bring together. Try not to
1) Sift flour and salt into a bowl.
2) Add in the butter.
3) Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.
4) In a separate bowl, lightly beat the egg with the milk and drizzle it onto the flour mixture.
5) Using your hands, blend the mixture together and lightly knead to bring together. Try not to
handle the dough too much.
6) Roll the dough into a ball, wrap in plastic wrap, flatten it into a disk and chill for about 45
6) Roll the dough into a ball, wrap in plastic wrap, flatten it into a disk and chill for about 45
minutes to an hour.
8) To line your tart tray, it is easier to roll the dough between two pieces of clingwrap plastic. Roll
8) To line your tart tray, it is easier to roll the dough between two pieces of clingwrap plastic. Roll
to about 3" wider than the base of your
tray. Remove the top wrap.
9) Lift the dough using the clingwrap plastic and gently flip it into your tart tray. Press the dough
9) Lift the dough using the clingwrap plastic and gently flip it into your tart tray. Press the dough
onto the tray and trim off the excess.
10) Dock the base of the tart shell with a fork and then place it into the fridge for another hour.
11) Preheat oven to 190C. Bake the shell blind, for about 15 minutes. Then remove the parchment
10) Dock the base of the tart shell with a fork and then place it into the fridge for another hour.
11) Preheat oven to 190C. Bake the shell blind, for about 15 minutes. Then remove the parchment
paper and bake for another 5 minutes. Remove from oven and
let it cool before pouring in the
filling.
(I did not bake my shell blind).
Ingredients for the Potato Filing :
35g unsalted butter
3 medium sized onions, sliced
¼ tsp brown sugar
3 medium potatoes, thinly sliced
¼ cup
finely grated cheddar cheese
4 eggs, lightly beaten
½ cup thickened cream
1/2 tsp dried mixed herbs
2 tsp Worcestershire sauce
4 eggs, lightly beaten
½ cup thickened cream
1/2 tsp dried mixed herbs
2 tsp Worcestershire sauce
Salt and black pepper, to taste
Method for the Tart:
1) Grease the tartlet molds with removable base with oil spray or butter. Line the molds
1) Grease the tartlet molds with removable base with oil spray or butter. Line the molds
with Pate Brisee pastry. Trim off excess
pastry and roll it back into a disk. Refrigerate
for 20 minutes.
(I have used muffin pans for my tart
instead).
2) Then heat butter in a large non-stick frying pan over medium heat. Add the onions
2) Then heat butter in a large non-stick frying pan over medium heat. Add the onions
and cook for 15 minutes. Add the brown
sugar and potatoes and cook for a further 10
minutes until the mixture is caramelised.
Stir in dried mixed herbs, worchestershire sauce,
salt and pepper and set aside to cool slightly.
3) Preheat oven to 180°C.
3) Preheat oven to 180°C.
Place the grated cheese, egg and cream in a bowl and whisk to combine. Divide the
potato/onion mixture between
the chilled tartlet molds. Then spoon the egg mixture over the
potato/onion.
4) Bake for 20 minutes or until set and golden on top. Serve warm or at room
4) Bake for 20 minutes or until set and golden on top. Serve warm or at room
temperature.
Delicious..... this is my lunch today..... and of course a cup of tea to go with it. Satisfying!
