Smoke Potato and Herb Layered Pastry Tart
Serves 1
Directions
- 1Lightly brush the tart tins with softened butter.
- 2Place a sheet of puff pastry onto the floured board.
- 3Gently place the puff pastry sheet over the buttered pan and tuck it in.
- 4Press the corners of the pastry in and trim away the edges.
- 5Gently slice the onion.
- 6Pick the thyme leaves.
- 7Add a little olive oil to a pan.
- 8Add 1 tablespoon of butter and the garlic to the pan.
- 9Add the sliced onions to the pan and cook until they start to brown.
- 10Add the thyme leaves to the onions and mix.
- 11For the tart filling, add 300g of crème fraîche to a bowl.
- 12Add 150g of grated parmesan and black pepper to the bowl and mix well.
- 13Add 1.2kg of sliced potatoes to the bowl and mix gently until all is combined.
- 14Gently place lumps and layers of the potato mixture into the pastry-lined pan.
- 15Brush the potato tart with beaten egg.
- 16Place some puff pastry over the top and brush it with beaten egg.
- 17Stretch the side pastry up and pull it to the center to cover the top pastry.
- 18Repeat for the other sides and pull it tight.
- 19Pierce the top of the pastry with a fork.
- 20Brush the top again with beaten egg.
- 21Place the potato tarts on the barbecue grill.
- 22Let them cool after baking.
- 23Turn the potato tart out of the tin by banging it down onto a cutting board.
- 24Slice the potato tart.
Ingredients
- a bit softened butter
- puff pastry sheet
- onion
- thyme leaves
- a little olive oil
- 1 tablespoon butter
- garlic
- 300 grams Crème fraîche
- 150 grams grated parmesan
- pepper
- 1.2 kilograms sliced potato
- beaten egg
Equipment
tart tinsfloured boardknifesmall bowlfrying pangarlic presswooden spoonlarge bowlspatulabasting brushforkbarbecue
Tips
- To help release steam and get extra crispy pastry, pierce the top of the pastry tart with a fork before baking.
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