NEW POTATO AND CARAMELISED ONION TART TOPPED WITH COMTE D'ESTIVE CHEESE
This hazelnut cake has a
really autumnal flavour. The tart plums complement
the beautiful, soft sugary cake.
and flour a 23cm loose bottomed flan tin.
2. Make the
pastry. Place all the ingredients in a food processor
and pulse until well combined. Add a little chilled
water until all the flour is gathered and a soft
ball has formed. Cover with cling film and refrigerate
for 15 minutes.
3. Make the
onion mix. Heat olive oil in a frying pan and
add the sliced onions. Cook on a medium heat,
for about 10 minutes, until soft but not browned.
4. Add the
sliced spring onions and the Worcestershire sauce
and cook for a further 3 minutes. Remove and set
aside to cool.
oven to 200°c. Roll out pastry and line your
6. Line the
pastry with greaseproof paper and fill with baking
beans. Bake for about 20 minutes; remove the beans
and then bake for a further 5 minutes, until golden
7. Halve the
cooked new potatoes and set aside.
8. Make the
custard filling. Place the cream cheese, cream
and eggs in a bowl, season with a little salt
and lots of black pepper and mix well. Fill your
baked pastry case with the onion mix.
potatoes all over the top of the onion mix. Pour
the custard filling all over the top of the potatoes.
the oven temperature to 150°c and bake tart
for about 30 minutes or until custard is just
to rest on a cooling rack, in the tin, for 15/20
the grated Comte d'Estive cheese over the top
and melt under a hot grill, until the cheese is
bubbling and starting to brown.
Serving suggestion: Serve the tart slightly warm with a rocket and tomato salad and a balsamic vinegar dressing.
provided by Romano's