Onion and potato tart

Ingredients 8
Servings 6


  • 5
    onions, preferably a mixture of white and red
  • 60
  • 1
    baby potatoes, scrubbed
  • salt and pepper
  • 15
    olive oil
  • 400
    frozen puff pastry, defrosted
  • 30
    horseradish sauce
  • 200
    sour cream


Slice the onions thinly. Melt half the butter in a heavy-based saucepan, add the onions, cover and cook over low heat for about 40 minutes, stirring occasionally. Remove the lid, increase the heat and stir-fry for another 15 minutes. Meanwhile boil the potatoes in salted water until tender. Drain and pat dry with paper towels. Halve or quarter the potatoes. Heat the olive oil and remaining butter in a large pan and stir-fry the potatoes in two batches until golden brown. Leave to cool. Preheat the oven to 180 ºC. On a floured surface roll out the puff pastry until thinner and line a 35 cm quiche tin or pie dish with the pastry. Prick the base and line with baking paper. Fill with dried beans or rice and bake blind for 25 minutes. Remove the paper and beans or rice. Spoon the onions over the pastry base. Spoon the potatoes on top and season well with salt and pepper. Mix the horseradish sauce and sour cream together and spoon over the potatoes. Bake for 35 minutes and stand for 5 minutes before serving.

Read more on: starch  |  bake  |  shallow-fry

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