Castle Gwyn Cheese, Potato and Red Onion Tart

RSS

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
3 eggs
200ml crème fraiche
1 tbsp olive oil
2 garlic cloves (I used 2 tsps of 'easy' garlic)
25g butter
2 tbsp fresh thyme and sprigs to decorate
Salt and pepper.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.