Potato, Onion & Brie Tart (V)
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Introduction:
A tasty and impressive meal idea - perfect served hot or cold with a crisp green salad and a glass of chilled white wine.
Notes:
Serves 4-6.
Preparation:
Pre-heat oven temperature to 200°C/400°F/Gas Mark 6.
Ingredients:
200g (8oz) Juvela Gluten-Free fibre mix,
50g (2oz) hard margarine,
50g (2oz) lard (replace with more margarine for Vegetarian option),
1 medium egg, lightly beaten,
cold water to mix,
150g (6oz) waxy potatoes, unpeeled and thinly sliced,
1 tbsp olive oil,
1 medium red onion, thinly sliced,
2 cloves garlic, peeled and crushed,
2 tbsp fresh thyme, roughly chopped,
tsp mustard (or more to taste),
Brie wedge, sliced,
2 tbsp Crème Fraiche.*
* Please check the Food List for suitable gluten-free brands.
Method:
- To make the pastry, place the Juvela Mix in a bowl and rub in the fats until the mixture resembles coarse breadcrumbs.
- Stir in the beaten egg and sufficient water to form a soft but not sticky dough.
- Knead well on a surface lightly dusted with some of the Juvela Mix. Roll out the pastry into a rectangle to fit a large swiss roll tin, pushing the edges up the sides of the tin.
- Place the potatoes in a pan of cold water, bring to the boil and cook for 5 minutes until almost cooked through. Drain and set aside to cool.
- Heat the oil in a large pan; add the onions and cook for a few minutes until softened. Stir in the garlic and half the thyme and cook for a couple of minutes.
- Spread the mustard evenly over the pastry base, layer the onions on top and then scatter the potatoes and Brie over the top.
- Beat the egg with the crème fraiche, season well, and pour over the tart. Sprinkle with the remaining thyme and bake in a pre-heated oven for 20-30 minutes or until golden brown and set.
- Allow to cool in the tin for a few minutes before carefully transferring to a chopping board or serving plate.
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