Castle Gwyn Cheese, Potato and Red Onion Tart
What you need:
Ready bought roll-out pastry approx. 325g
200g Castell Gwyn 'Lancashire' cheese (grated)
2 red (or white) onions finely sliced
1 medium Potato finely sliced
200ml crème fraiche
1 tbsp olive oil
2 garlic cloves (I used 2 tsps of 'easy' garlic)
2 tbsp fresh thyme and sprigs to decorate
Salt and pepper.
Place ready rolled pastry onto a 'buttered' tart/quiche tray and prick the base with a fork. Then cover with greaseproof paper and add pastry beans/weights and bake in the oven for 10 minutes.
Take out of the oven, remove the greaseproof paper and weights and make sure you prick the pastry base again. Place back in the oven for a further 2 minutes - then remove and set aside.
To make the delicious filling, peel and thinly slice both the potato and onions and fry for 10 minutes. Then add salt/pepper and thyme and cook for a further 5 minutes.
Spoon the mixture of potatoes and onions into your part-cooked pastry case and sprinkle all the 'Lancashire' cheese over the top, ensuring its all covered.
In a bowl add 3 eggs and 200ml crème fraiche then whisk together. The next step is to pour this mixture into the tart ensuing it covers the cheese, potatoes and onion mixture. Add 3 sprigs of thyme to decorate.
Carefully pop it into the oven and bake for 20 minutes. Remove from oven and it will look and taste fabulous and will of course impress your friends!
- Jackie Whittaker