Prep 45 mins
Cook 55 mins
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.
- 1 cup plain flour
- 90 g butter (3 oz)
- 350 g sweet potatoes, peeled (12 oz)
- 350 g potatoes, peeled (12 oz)
- 1 large onion, thinly sliced
- 1 cup cream
- 2 eggs
- 1 tablespoon coarse grain mustard
- If you’re 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 (9 inch) flan tin. Ease the pastry into the tin, trim the edge and chill for 15 minutes. Preheat the oven to 190C (375F).
- 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 (I use the microwave). 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. (I just make one layer of white potato, one of sweet potato, then a layer of onion). Finish with a layer of onion.
- Combine the cream, eggs, mustard, and seasonings and pour over the tart.
- Bake at 190C (375F) for 35 minutes or until golden.
Resisting the (strong) urge to add cheese, I followed the recipe. I did use two layers of each, rather than one. One would have worked just fine. This recipe tasted very good. Only the onions were at all crunchy, which was nice. Thank you for posting. Made for Spring 2011 PAC.