Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 potatoes, sliced thinly & peeled (e.g. Rooster potatoes) (approximately 175 g)
  • ½ tbsp olive oil
  • ½ large onion, sliced thinly
  • 75 g grated mature Cheddar cheese
  • 100 ml cream
  • 2 eggs
  • ½ tsp chopped thyme
  • Freshly grated nutmeg, to taste

For the shortcrust pastry (or buy ready-made):

  • 100 g plain flour
  • 50 g butter, cold and cut into small cubes
  • Salt and pepper
  • 2 tbsp cold water
EUPOTATOES28230 website 820x480 recipes 49
Preparation time: 20 MIN Cooking time: 90 MIN
  1. To make the pastry, place the flour and butter in a bowl and rub together using fingertips until it looks like breadcrumbs. Add in the cold water with a spoon. Knead on a clean surface once the dough comes together until it forms a ball. Wrap in cling film in a flat circle and allow to rest for 30 mins in the fridge.
  2. Grease a pie dish and dust with a very small amount of the flour. Roll the dough out into a circle on a clean, floured surface, and move the rolled pastry to the tin. When doing so, allow for some shrinking! Chill in the fridge for 10-15 minutes.
  3. Preheat the oven to 200°C. Prick the pastry base using a fork and line with some scrunched greaseproof paper. Cook in the oven for 15 minutes, then remove the paper and cook for 5 more minutes until golden brown. Set aside on a cooling rack.
  4. In a large frying pan over a high heat, add the olive oil and fry the peeled, thinly sliced potatoes and the onion for 25 minutes, until soft, then line the pastry case with them.
  5. Sprinkle the cheese and chopped thyme over the potatoes. Mix the cream and eggs, and season with the pinch of nutmeg and salt and pepper.
  6. Pour this mixture over the potatoes. Cook the tart in the oven for 20-25 minutes, until golden brown and set. Leave to cool for a while.
  7. To serve, cut into slices and serve, enjoy!

Serve with some salad

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