Description
This is a simple and attractive looking potato tart. The recipe includes instructions for making pastry, but i usually just use a sheet of pre-made shortcrust pastry.
Ingredients
- Plain Flour
- Butter
- Sweet Potatoes
- Potatoes
- Onion
- Cream
- Eggs
- Coarse Grain Mustard
- Salt
- Pepper
- Seasoning
Instructions
- If youre making the pastry, mix the flour and butter in a food process or until mixture resembles fine breadcrumbs
- Add 1-2 tablespoons of water and process for 5 seconds to combine
- Turn out onto lightly floured surface and gather into a smooth ball
- Roll out the pastry on a sheet of baking paper large enough to fit the base and sides of a 23 cm flan tin
- Ease the pastry into the tin, trim the edge and chill for 15 minutes
- Preheat the oven to 190c
- Cover the pastry with a piece of greaseproof paper, fill with uncooked rice or baking beads and bake for 10 minutes
- Remove the paper and weights and bake for another 10 minutes
- Cool slightly
- Thinly slice the potatoes
- Cook in a steamer for 15 minutes, until just tender
- Drain off any liquid, cover and allow to cool slightly
- Layer the potato in the pastry shell in an overlapping pattern with the onion, gently pushing the layers in to compact them
- Finish with a layer of onion
- Combine the cream, eggs, mustard, and seasonings and pour over the tart
- Bake at 190c for 35 minutes or until golden