How To make Potato and Onion Tart
92 1/2 g Butter
1/2 tb Iced water
1/2 tb Lemon juice
1 c Wholemeal plain flour
1/2 tb Olive oil
2 l Brown onions
1 l Tomatoes
1/2 ts Brown sugar
1/2 ts Malt vinegar
1/2 tb Olive oil (extra)
3 ts Paprika
: peel and thinly slice the potatoes Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking time. Place the butter, iced water and lemon juice into a large bowl. Add 1/4 of the flour and mix to form a paste using a fork. Add the remaining flour and mix to form a smooth dough. Wrap in plastic wrap and put in the fridge for one hour. To prepare the filling heat the oil in a large pan. Add the onions and cook, stirring over a low heat until they are a golden brown. Add the tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until thickened. Heat the extra oil in a large, shallow pan. Add the potatoes in a single layer. Cook, turning once, until the potatoes are golden brown. Roll out the pastry between two sheets of greaseproof paper to fit a 23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
minutes or until crisp and golden brown. Spread the onion filling over the base of the cooked pastry. Arrange the potatoes on top of the onion. Spread over the sour cream and sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or until the top is golden brown. Serve hot or at room temperature.
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INGREDIENTS
Olive oil
Balsamic vinegar
Onion
Puff pastry
Salt & pepper
Oregano
METHOD
1. Pour a little olive oil into a baking sheet, and spread a little.
2. Add balsamic vinegar.
3. Place a slice of onion on top, and sprinkle with oregano, salt, and pepper.
4. Add a Puff Pastry rectangle on top, and close the edges with your fingers.
5. Brush with olive oil and bake for 25 minutes at 180°C/356°F.
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Caramelized Onion Tarts | One Pot Chef
Caramelised Onion Tarts is a simple to make, yet very impressive dish. Thinly sliced brown onions are combined with brown sugar and balsamic vinegar. Cooked until caramelised, the mixture is spooned onto puff pastry, topped with crumbled feta cheese and baked until golden and puffed - give it a go!
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RECIPE FACT SHEET
=================
INGREDIENTS IN THIS DISH:
1kg of Brown Onions (peeled, halved and thinly sliced)
1/4 Cup of Olive Oil
1/4 Cup of Brown Sugar
1/4 Cup of Balsamic Vinegar
2 Sheets of Frozen Ready-Rolled Puff Pastry
100g of Feta Cheese (crumbled)
Preparation Time: About 10 minutes
Cooking Time: About 30 minutes
MAKES 8 TARTS
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
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Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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This super-speedy potato dauphinoise recipe is a great idea if you're short on time but still want great flavour. Creamy, cheesy and delicious. Jamie shows you his clever cheats and takes you through every step of the way.
This easy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 98 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
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In this installment I show you how to make a cheesy, potato tart with some onion and rosemary on it for flavor. I recommend adding some cheddar cheese in and a few extra spices to give this tart a sharp kick.
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Pissaladière, French onion tart with anchovies
Hi everyone! I’m here with a new Fishy Friday. So glad you’re watching. Today I'm making a lovely french onion tart with anchovies, called Pissaladière. Crunchy puffed pastry, topped with caramelized onions, anchovies, black olives and some thyme. Its’ a real treat, and so easy to make!
You can find the full recipe here:
For my Dutch followers:
Some time ago I traveled to Argentina where I fished with the fishermen and experienced how these tasty little fish are sustainably caught in the coastal city Mar del Plata. Then, the anchovies are cured in big salt barrels for at least 6 months, giving them their irresistible flavor. Do you want to know more? Check out this sea-to-plate video from my amazing trip:
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