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    You are in: Home / Recipes / Potato & Onion Tart Recipe
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    Potato & Onion Tart

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Pink Penguin's Note:

    A filling tart, delicious served hot or cold.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 220C/fan200C/Gas7. Use the pastry to line the base and sides of a swiss roll tin 23x33cm. Heat the oil in a large frying pan; fry the onions for 8-10 minutes until just beginning to caramelise. Stir in the garlic and most of the thyme; cook for a further 2 minutes. Scatter half into the case.
    2. 2
      Parboil the potatoes in salted boiling water for 4-5 minutes; drain well and arrange in the case. Scatter over the remaining onions.
    3. 3
      Beat together the eggs, creme fraiche and mustard. Season well and pour over the top. Scatter over the rest of the thyme and bake the tart for 20 minutes, until the filling has set and is golden.

    Ratings & Reviews:

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    Nutritional Facts for Potato & Onion Tart

    Serving Size: 1 (485 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 898.0
     
    Calories from Fat 517
    57%
    Total Fat 57.5 g
    88%
    Saturated Fat 20.7 g
    103%
    Cholesterol 175.6 mg
    58%
    Sodium 605.3 mg
    25%
    Total Carbohydrate 83.2 g
    27%
    Dietary Fiber 9.5 g
    38%
    Sugars 7.5 g
    30%
    Protein 14.1 g
    28%

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