Potato, Onion and Brie Tart
- 375g block short-crust pastry, thawed
- 750g waxy potatoes, cut into 3cm chunks
- ¼ C olive oil
- 4 onions, thinly sliced
- 2 garlic cloves, crushed
- 3 tbsp fresh thyme leaves
- 2 tbsp grainy mustard
- 200g brie, cut into chunks
- 2 eggs
- 200ml crème fraîche
Lightly grease a 25 x 30 cm Swiss roll tin. Roll out the pastry on a lightly floured work surface and use to line the base and sides of the tin. Refrigerate for 15 minutes.
Preheat oven to 200°C.
Place potatoes in a pan of cold water, bring to the boil and cook for eight to ten minutes. Drain and cool.
Heat oil in a deep frypan over medium heat, add onion and fry for two to three minutes until soft. Add garlic and half the thyme, cook for a further three minutes then take off heat and allow to cool slightly.
Spread the pastry with mustard, layer onions on top, then scatter over the potatoes followed by the brie. Beat together the eggs and crème fraîche, season with salt and pepper and pour over tart.
Sprinkle with remaining thyme then bake for 25 minutes until golden and set. Slice and serve warm with a simple green salad (also good cold the next day).