Smoke Potato and Herb Layered Pastry Tart

Serves 1
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Directions

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