Categories: February

Ingredients

• 375g ready-rolled shortcrust pastry
• flour, for dusting
• 300g waxy potatoes, unpeeled and cut into bite-size chunks
• 2 tbsp olive oil
• 2 onions, thinly sliced
• 2 garlic cloves, crushed
• leaves from a few sprigs of fresh thyme
• 2 tbsp wholegrain mustard
• 150g vegetarian Brie, roughly chopped
• 1 large egg, lightly beaten
• 200ml crème fraîche

Directions

1. Unroll the pastry and roll out lengthways on a lightly floured surface until it is about 30 × 21cm. Place in a non-stick baking tray, about 18 × 28cm, with a lip. Push the pastry edges up the sides and onto the lip of the tin, then mark the edges with a fork.

2. Preheat the oven to 200˚C/fan 180˚C/gas 6. Place the potatoes in a pan of cold, salted water, bring to the boil and cook for 4-5 minutes, until almost cooked through. Drain and set aside to cool.

3. Heat the oil in a deep frying pan over a medium heat. Add the onions and cook for 5 minutes, stirring, until softened. Stir in the garlic and half the thyme leaves and cook for 1 minute. Set aside to cool slightly.

4. Spread the mustard evenly over the pastry, then layer the onions on top. Scatter over the potatoes and Brie. Beat together the egg and crème fraîche, season, then pour over the tart. Sprinkle with the remaining thyme, then bake for 30-35 minutes, or until golden and set. Cool in the tin for 5 minutes.

5. Carefully remove the tart from the tin and place on a chopping board. Slice and serve hot or warm with a crisp green salad.

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