Smoke Potato and Herb Layered Pastry Tart

Serves 1
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Directions

  1. 1Lightly brush the tart tins with softened butter.
  2. 2Lightly brush the tart tins with softened butter.
  3. 3Lightly brush the tart tins with softened butter.
  4. 4Place a sheet of puff pastry onto the floured board.
  5. 5Place a sheet of puff pastry onto the floured board.
  6. 6Place a sheet of puff pastry onto the floured board.
  7. 7Gently place the puff pastry sheet over the buttered pan and tuck it in.
  8. 8Gently place the puff pastry sheet over the buttered pan and tuck it in.
  9. 9Gently place the puff pastry sheet over the buttered pan and tuck it in.
  10. 10Press the corners of the pastry in and trim away the edges.
  11. 11Press the corners of the pastry in and trim away the edges.
  12. 12Press the corners of the pastry in and trim away the edges.
  13. 13Gently slice the onion.
  14. 14Gently slice the onion.
  15. 15Gently slice the onion.
  16. 16Pick the thyme leaves.
  17. 17Pick the thyme leaves.
  18. 18Pick the thyme leaves.
  19. 19Add a little olive oil to a pan.
  20. 20Add a little olive oil to a pan.
  21. 21Add a little olive oil to a pan.
  22. 22Add 1 tablespoon of butter and the garlic to the pan.
  23. 23Add 1 tablespoon of butter and the garlic to the pan.
  24. 24Add 1 tablespoon of butter and the garlic to the pan.
  25. 25Add the sliced onions to the pan and cook until they start to brown.
  26. 26Add the sliced onions to the pan and cook until they start to brown.
  27. 27Add the sliced onions to the pan and cook until they start to brown.
  28. 28Add the thyme leaves to the onions and mix.
  29. 29Add the thyme leaves to the onions and mix.
  30. 30Add the thyme leaves to the onions and mix.
  31. 31For the tart filling, add 300g of crème fraîche to a bowl.
  32. 32For the tart filling, add 300g of crème fraîche to a bowl.
  33. 33For the tart filling, add 300g of crème fraîche to a bowl.
  34. 34Add 150g of grated parmesan and black pepper to the bowl and mix well.
  35. 35Add 150g of grated parmesan and black pepper to the bowl and mix well.
  36. 36Add 150g of grated parmesan and black pepper to the bowl and mix well.
  37. 37Add 1.2kg of sliced potatoes to the bowl and mix gently until all is combined.
  38. 38Add 1.2kg of sliced potatoes to the bowl and mix gently until all is combined.
  39. 39Add 1.2kg of sliced potatoes to the bowl and mix gently until all is combined.
  40. 40Gently place lumps and layers of the potato mixture into the pastry-lined pan.
  41. 41Gently place lumps and layers of the potato mixture into the pastry-lined pan.
  42. 42Gently place lumps and layers of the potato mixture into the pastry-lined pan.
  43. 43Brush the potato tart with beaten egg.
  44. 44Brush the potato tart with beaten egg.
  45. 45Brush the potato tart with beaten egg.
  46. 46Place some puff pastry over the top and brush it with beaten egg.
  47. 47Place some puff pastry over the top and brush it with beaten egg.
  48. 48Place some puff pastry over the top and brush it with beaten egg.
  49. 49Stretch the side pastry up and pull it to the center to cover the top pastry.
  50. 50Stretch the side pastry up and pull it to the center to cover the top pastry.
  51. 51Stretch the side pastry up and pull it to the center to cover the top pastry.
  52. 52Repeat for the other sides and pull it tight.
  53. 53Repeat for the other sides and pull it tight.
  54. 54Repeat for the other sides and pull it tight.
  55. 55Pierce the top of the pastry with a fork.
  56. 56Pierce the top of the pastry with a fork.
  57. 57Pierce the top of the pastry with a fork.
  58. 58Brush the top again with beaten egg.
  59. 59Brush the top again with beaten egg.
  60. 60Brush the top again with beaten egg.
  61. 61Place the potato tarts on the barbecue grill.
  62. 62Place the potato tarts on the barbecue grill.
  63. 63Place the potato tarts on the barbecue grill.
  64. 64Let them cool after baking.
  65. 65Let them cool after baking.
  66. 66Let them cool after baking.
  67. 67Turn the potato tart out of the tin by banging it down onto a cutting board.
  68. 68Turn the potato tart out of the tin by banging it down onto a cutting board.
  69. 69Turn the potato tart out of the tin by banging it down onto a cutting board.
  70. 70Slice the potato tart.
  71. 71Slice the potato tart.
  72. 72Slice the potato tart.

Ingredients

  • a bit softened butter
  • a bit softened butter
  • a bit softened butter
  • puff pastry sheet
  • puff pastry sheet
  • puff pastry sheet
  • onion
  • onion
  • onion
  • thyme leaves
  • thyme leaves
  • thyme leaves
  • a little olive oil
  • a little olive oil
  • a little olive oil
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • garlic
  • garlic
  • garlic
  • 300 grams Crème fraîche
  • 300 grams Crème fraîche
  • 300 grams Crème fraîche
  • 150 grams grated parmesan
  • 150 grams grated parmesan
  • 150 grams grated parmesan
  • pepper
  • pepper
  • pepper
  • 1.2 kilograms sliced potato
  • 1.2 kilograms sliced potato
  • 1.2 kilograms sliced potato
  • beaten egg
  • beaten egg
  • 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.