Potato & onion tart
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Potato & onion tart
  Tarts    Potato    Onion    Vegetables  
Last updated 6/12/2012 1:18:48 AM. Recipe ID 49842. Report a problem with this recipe.
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      Title: Potato & onion tart
 Categories: Meatless, Personal, Vegetables
      Yield: 2 Servings
 
MMMMM---------------------------PASTRY--------------------------------
 92 1/2 g  Butter
    1/2 tb Iced water
    1/2 tb Lemon juice
      1 c  Wholemeal plain flour

MMMMM--------------------------FILLING-------------------------------
    1/2 tb Olive oil
      2 l  Brown onions
      1 l  Tomatoes
    1/2 ts Brown sugar
    1/2 ts Malt vinegar
    1/2 tb Olive oil (extra)
      3 ts Paprika
 
  Preparation: thinly slice the onions, peel and chop the tomatoes,
  :            peel and thinly slice the potatoes
  
  Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking
  time. Place the butter, iced water and lemon juice into a large bowl.
  Add 1/4 of the flour and mix to form a paste using a fork. Add the
  remaining flour and mix to form a smooth dough. Wrap in plastic wrap
  and put in the fridge for one hour.
  
  To prepare the filling heat the oil in a large pan. Add the onions and
  cook, stirring over a low heat until they are a golden brown. Add the
  tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
  thickened.
  
  Heat the extra oil in a large, shallow pan. Add the potatoes in a
  single layer. Cook, turning once, until the potatoes are golden brown.
  
  Roll out the pastry between two sheets of greaseproof paper to fit a
  23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
  minutes or until crisp and golden brown.
  
  Spread the onion filling over the base of the cooked pastry. Arrange
  the potatoes on top of the onion. Spread over the sour cream and
  sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or
  until the top is golden brown. Serve hot or at room temperature.
 




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Recipe ID 49842 (Apr 03, 2005)

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