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Tuesday 9 October 2012

Potato And Caramelized Onion Tart

I loves to eat pies, tarts and quiches; be in sweet or savoury.  Just love it, love it, love it!
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:
250g all purpose flour
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
     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 
     minutes to an hour.

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 
     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
      paper and bake for another 5 minutes. Remove from oven and let it cool before pouring in the 
      (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
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
     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
     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. 
     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

4) Bake for 20 minutes or until set and golden on top. Serve warm or at room

 Delicious..... this is my lunch today..... and of course a cup of tea to go with it.  Satisfying!