Cheese, potato and shallot tart

Cheese, potato and onion tart

Cheese, potato and shallot tart

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 28 minutes

Serving Size: 4

Cheese, potato and shallot tart

It's Bank Holiday Monday here in the UK so comfort food is the only place to go. I made this easy tart/pie to use up some ingredients from the fridge. Eat it with a green salad.

Ingredients

  • 100g plain flour
  • 50g cold butter, chopped into chunks
  • Approx 1 tbsp cold water
  • 1/2 tsp smoked paprika
  • 330g mashing potatoes, peeled and chopped into chunks
  • 120g mature cheddar cheese, finely grated
  • 25ml milk
  • 1 shallot, finely chopped
  • 1/2 clove of garlic, finely chopped
  • 1 tbsp chives, chopped
  • salt and pepper
  • 4 slices of ripe tomato

Method

  1. First, make your pastry. To do this, sift flour and paprika into a bowl and rub into the flour mix. Use a little cold water to form a dough. Wrap pastry in clingfilm then chill for at least 30 minutes (I do this in the freezer).
  2. Once chilled, roll your pastry out to line a 20cm cake or flan pan. A loose bottomed pan is ideal but you can use the plate flip technique once the pie is complete if necessary (I did).
  3. Prick the pastry then chill again, 15-30 minutes should be fine.
  4. Once the pastry is chilled, bake blind using baking paper and baking beans for 15-20 minutes, then remove the beans and paper and bake again for a further 5-6 minutes until lightly golden and cooked all over.
  5. Meanwhile, start to make your filling by boiling the potatoes in salted water until ready for mashing.
  6. Mash the potatoes with milk until smooth, then stir or mash in the cheese until well combined.
  7. Stir in the shallot, garlic and chives and season to taste.
  8. Spoon the filling into your pastry case and carefully spread out with the back of a spoon or a clean finger.
  9. Lay over the slices of tomato and season. If you wish you could sprinkle over a little more chives or cheese.
  10. Bake in the oven at 180 degrees centigrade for 25-30 minutes until golden.
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