Potato And Onion Tart

When someone gives me a recipe that they love I really treasure it.  To know what people love to eat, share and cook in their kitchen is of endless fascination to me.  This recipe is from my friend Jenny whom I am sure I could learn many a culinary trick from.  I was so chuffed to get a recipe from Jenny and over the last couple of weeks I have made it four times.  That is evidence enough that it is a keeper.

The potato and onion need to be sliced very, very thin as they are layered up and need to cook in the same time as the pastry so I would highly recommend using a mandoline.  Either that or some really top-notch knife skills.  I opted for the mandoline and it makes the job a breeze.  The bottom layers of potato are soft and the top layers of potato crisp up and crunch with each bite.

The recipe calls for the pastry to be rolled out to roughly fit a 30 x 28cm flat oven tray.  This makes a lovely rustic tart as you will see from the photo below.  Jenny recommends using 2 x rectangle tart tins (35 x 13cm) but I managed to squeeze everything into one wider rectangle tin and it gives the tart a bit more height.

Despite the presence of long strips of onions this was devoured by 3 out of the four kids.  Yes they were cynical but I got them hook, line and sinker thanks to the potato, bacon and pastry.  Elliott was more interested in the rustic tart as he thought it was a pizza.  Again his sneaky little hand makes its way into a photo – those crispy potato slices were just too enticing.

I will share the original recipe below but I did add more salt along the way.  I added 1/2 teaspoon of salt to the pastry and much less pepper.  Salt was also added to the sour cream mixture, just a pinch of flaked sea salt, plus a few grinds of black pepper.  I never measured the potatoes but each time I made it I found 2 medium potatoes were the way to go.

This is a very substantial tart and all that is a needed is a salad to go with.  I guess this recipe will continue to be on high rotation for many years to come.  A good recipe to have to hand if you need to cook for a crowd.  Very easy to double or triple.

potato and onion tart

125g unsalted butter, chopped
2 cups plain flour
1 tablespoon cracked blacked pepper (I only used a small portion of that quantity)
3 tablespoons chilled water
500g Desiree potatoes
1 large red onion
300ml sour cream
1 egg
2 tablespoon olive oil
2 cloves of garlic, finely chopped
4 sprgs thyme, leaves only
1 teaspoon sea salt
4 rashes of bacon, rind removed and roughly chopped

Preheat oven to 200 degrees C.  Line a 30 x 28cm tray with baking paper.

Place the flour, butter and pepper (and salt if using any) in a food processor and blitz until the mixture resembles fine breadcrumbs.  Add the chilled water and pulse until the mixture comes together.  Tip out and press the dough into a ball.  Roll the pastry out to fit the tray then place in the freezer.

Whisk together the sour cream, egg and season lightly.  In another bowl stir together the olive oil, garlic, thyme and salt.

Slice the potatoes and onion very, very finely and set aside.

Remove tray from the freezer and drizzle the pastry with half the sour cream mixture.  Layer the potatoes, onions and bacon on top and finish with remaining sour cream.  Drizzle over the thyme oil and pop in the oven.  Bake for 30 – 35 minutes or until the pastry is crisp and the potatoes are cooked.

This entry was posted in Baking, Family Dinner, Feeding A Crowd, Lunch, Tarts. Bookmark the permalink.

2 Responses to Potato And Onion Tart

  1. muchas_gracias says:

    Natalie do you think this could be made ahead of time and then served at room temperature? Or could it be made the day before and reheated?

    • natalie says:

      I think this is best straight from the oven. However if you want to make ahead of time then it can easily be reheated in a low oven until warm through and crispy. I don’t think it is very good at room temperature though. Hope that helps.

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