Potato & Caramelised Onion Tart
You'll always be ready for entertaining with this Potato and Caramelised Onion Tart! This easy recipe is perfect for brunch, lunch or dinner.
Ingredients
- 3 medium sized potatoes, skin on
- 2 large onions, sliced
- 2 cloves garlic, crushed
- 2 tablespoons fresh thyme, chopped
- 1/2 head broccoli, sliced
- 3 sheets puff pastry
- 1/4 cup feta, crumbled
- 1 tablespoons thyme leaves
- 1 tablespoons olive oil
- 1 tablespoons butter
- 1 pinch salt
- 1 pinch pepper
- 3 medium sized potatoes, skin on
- 2 large onions, sliced
- 2 cloves garlic, crushed
- 2 tablespoons fresh thyme, chopped
- 1/2 head broccoli, sliced
- 3 sheets puff pastry
- 1/4 cup feta, crumbled
- 1 tablespoons thyme leaves
- 1 tablespoons olive oil
- 1 tablespoons butter
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 6Scrub the potatoes and place into a large pot of boiling salted water. Cook for 15 minutes or until a knife will easily insert. Remove and cool.
- Step 2 of 6In a large frying pan, melt the butter with the oil to a medium heat. Add the onions and garlic, cooking slowly for 8-10 minutes until golden. Add the broccoli for a further 5 minutes along with the thyme. Season with salt and pepper.
- Step 3 of 6Make a rectangle with the pastry 30 x 22 cm. Cut the extra pastry into 1 cm strips and place around the edges creating a border.
- Step 4 of 6Spread the onion over the base. Slice the potatoes thinly and layer them on top with the broccoli, sprinkle over the feta and extra thyme leaves .
- Step 5 of 6Bake for 25 minutes until the pastry is puffed and tart golden.
- Step 6 of 6Serve warm.
Method
- Step 1 of 6Scrub the potatoes and place into a large pot of boiling salted water. Cook for 15 minutes or until a knife will easily insert. Remove and cool.
- Step 2 of 6In a large frying pan, melt the butter with the oil to a medium heat. Add the onions and garlic, cooking slowly for 8-10 minutes until golden. Add the broccoli for a further 5 minutes along with the thyme. Season with salt and pepper.
- Step 3 of 6Make a rectangle with the pastry 30 x 22 cm. Cut the extra pastry into 1 cm strips and place around the edges creating a border.
- Step 4 of 6Spread the onion over the base. Slice the potatoes thinly and layer them on top with the broccoli, sprinkle over the feta and extra thyme leaves .
- Step 5 of 6Bake for 25 minutes until the pastry is puffed and tart golden.
- Step 6 of 6Serve warm.
Nutrition per serving
2005 Kilojoules
Protein11 grams
Fat22 grams
Carbs53 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Scrub the potatoes and place into a large pot of boiling salted water. Cook for 15 minutes or until a knife will easily insert. Remove and cool.
- Step 2 of 6In a large frying pan, melt the butter with the oil to a medium heat. Add the onions and garlic, cooking slowly for 8-10 minutes until golden. Add the broccoli for a further 5 minutes along with the thyme. Season with salt and pepper.
- Step 3 of 6Make a rectangle with the pastry 30 x 22 cm. Cut the extra pastry into 1 cm strips and place around the edges creating a border.
- Step 4 of 6Spread the onion over the base. Slice the potatoes thinly and layer them on top with the broccoli, sprinkle over the feta and extra thyme leaves .
- Step 5 of 6Bake for 25 minutes until the pastry is puffed and tart golden.
- Step 6 of 6Serve warm.