Tami from Running with Tweezers is hosting this edition of Hay Hay! It's Donna Day! with an exciting theme of Savoury Tarts.
I've decided to recycle one of my favourite pizza combinations and use it in simple tart involving a sheet of puff pastry. It's hard to resist the combination of onions and potatoes. Here, I've slowly cooked Spanish onions with a couple of fillets of anchovies and fresh rosemary. It's then topped with wafer thin potato slices that have been drizzled in a little olive oil and rosemary. When it comes out of the oven, it's topped with rocket, adding freshness and bit of pepper to the final result.
Potato and Onion Tart
1 sheet frozen Puff Pastry
1 large Spanish onion, sliced finely
2 anchovy fillets, chopped finely
1 small potato, peeled and sliced very finely
fresh rosemary, chopped finely
freshly ground pepper
Prepare the onion filling:
Heat a little oil and butter in a pan and when the butter has dissolved add in the anchovy. Don't be put off by the anchovies - you don't end up with a fishy taste, they just dissolve and impart their special kind of saltiness to the dish - you won't need to salt the dish when you use the anchovies.
When they start to dissolve then add the onions and slowly cook them - you want them to caramelise and release their sugars - this should take about 15 minutes. Near the end add in the rosemary - you want to keep it's flavour fresh. Let this cool slightly before using.
Prepare the potatoes:
The best way to achieve those wafer thin slices is by using a mandoline. If you don't have a mandoline or value your fingertips, then you can use a peeler to slice the potato. Place the slices into a small bowl, drizzle over with a little olive oil and a sprinkle of freshly chopped rosemary. Mix well.
Prepare the base:
Take your sheet of puff pastry and fold in the edge creating a one inch border all round. Prick the base to stop it from rising - leave the edge as you want this to puff around the filling.
Assemble the tart:
Spoon the onions evenly over the base, keeping it off the folded edge. Top with rows of potato then grind over with a little black pepper. Brush the pastry with a little olive oil.
Cook in a preheated 180°C/350°F oven for 15-20 minutes or until the pastry is golden and cooked through.
Cool slightly before topping with fresh rocket leaves.
This makes for a flavoursome lunch with a homey appeal - crisp flaky pastry combined with the sweet onions, the potatoes a mix of crunchy and soft and the rocket rounding it out and adding a bit of bite.
Tagged with Hay Hay It's Donna Day : HHDD