This simple but very tasty tart makes an elegant dinner party starter served with some lightly dressed winter leaves. This savoury tart is a wonderful way to use up any last pieces of cheese you might have in the fridge so it’s up to you what you use. A good Irish cheese like Durrus works well here but you could push the flavour even further by using a blue cheese like Young Buck or Bellingham Blue.
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For the shortcrust pastry:
200g plain flour, plus extra for dusting
100g butter, very cold and cut into cubes, plus extra for greasing
2 tbsp ice-cold water
For the filling:
1 tbsp rapeseed oil
400g waxy potatoes, peeled and thinly sliced
1 large onion, peeled and thinly sliced
150g cheese, grated or crumbled
1⁄2 tsp chopped fresh thyme
200ml cream
3 large free-range eggs
Pinch of nutmeg
Sea salt and ground black pepper
Medium mixing bowl
23cm (8in) pie dish, 4cm (11⁄2 in) in depth
Cling film
Parchment paper
Baking beans/dried pulses
Wire rack
Large frying pan