Potato Onion and Brie Tart

Name: Potato Onion and Brie Tart
Ingredients: 500 g short crust pastry; 700 g waxy potatoes, cut into 3 cm chunks; 60 ml (4 tablespoons) olive oil; 4 onions, sliced; 2 garlic cloves, crushed; 45 ml (3 tablespoons) fresh thyme leaves eggs; 30 ml (2 tablespoons) Dijon mustard; 200 g brie, cut into chunks; 2 eggs; 200 ml (4/5 cup) crème fraiche; salt and white pepper to taste

Chunks of soft, baked brie make this tart a treat to eat warm, and it’s also an easy lunchbox option to serve the next day.

Published 11 March 2020

Method

Preheat the oven to 200 °C (400 °F). Grease a Swiss roll pan.
Roll out the pastry onto a lightly floured and work surface and use to line the base and sides of the Swiss roll pan. Place in the fridge for at least 15 minutes.
Heat the oil in a frying pan and cook the onions for 3 to 4 minutes until soft. Add the garlic and half the thyme, cook a further minute, then allow to cool slightly.
Spread the pastry with the Dijon mustard. Layer the onions on top, then scatter over the potatoes followed by the brie. Beat the eggs with the crème fraiche and season with salt and white pepper. Pour over the tart. Sprinkle with extra thyme leaves, then bake for 25 minutes until golden and set. Slice and serve warm.