Recipe Potato, onion & brie tart : Practical and Delicious

Recipe Potato, onion & brie tart : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Potato, onion & brie tart. You are currently reading Recipe Potato, onion & brie tart : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Potato, onion & brie tart requires 30m, cook 30m and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

If you're after a recipe for a spring picnic, this vegetarian tart fits the bill!

Ingredients:

11 Ingredients

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  375g block shortcrust pastry, thawed
  
  
  


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  750g waxy potatoes (such as chat or kipfler), cut into 3cm chunks
  
  
  


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  1/4 cup (60ml) olive oil
  
  
  


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  4 onions, thinly sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  3 tbsp (1/4 cup) fresh thyme leaves
  
  
  


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  2 tbsp grainy mustard
  
  
  


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  200g brie, cut into chunks
  
  
  


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  2 eggs
  
  
  


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  200ml creme fraiche*
  
  
  


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  Green salad, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Lightly grease a 25 x 30cm Swiss roll pan. Roll out the pastry onto a lightly floured work surface, and use to line the base and sides of the pan. Place in the fridge for 15 minutes.
  
  
  


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  Step 2
  
  
  
  
  Preheat the oven to 200°C. Place potatoes in a pan of cold water, bring to boil and cook for 3-4 minutes to par-boil. Drain and cool.
  
  
  


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  Step 3
  
  
  
  
  Heat oil in a deep frypan over medium-low heat, add onion and fry for 2-3 minutes until soft. Add garlic and half the thyme, cook for a further minute, then allow to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Spread the pastry with mustard, layer onions on top, then scatter over the potatoes followed by the brie. Beat together the eggs and creme fraiche, season with salt and pepper, and pour over tart. Sprinkle with remaining thyme, then bake for 25 minutes until golden and set.
  
  
  


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  Step 5
  
  
  
  
  Slice and serve warm with salad.
  
  
  

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