How To make Potato and Onion Tart
92 1/2 g Butter
1/2 tb Iced water
1/2 tb Lemon juice
1 c Wholemeal plain flour
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
: 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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French Onion Tart recipe by videoculinary.com
French onion tart recipe: with text and photo instructions, in both American and metric measures.
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Potato, Cheese & Onion Bake | With Ham | The BEST side! :)
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Hello Folks!
I hope I find you all well. Today I made this absolutely delicious potato bake! This works really well as a side but would be just as tasty on it’s own as a lunch, or even as a main meal :) You could add all sorts of things to this to make it your own…sweetcorn, mushrooms, peas, leeks, herbs :) shredded chicken would also be great in this and change up the cheese to suit yourself.
Everything I used will be below.
-Cheryl x
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What I used - Serves 5-6 as a side
* 700g (25 oz) Potatoes - I used Maris Piper
* A little olive oil for frying
* 1 Large onion - Thinly sliced
* 1 Teaspoon minced garlic or two cloves finely sliced
* 400g (14 oz) Cooked ham or bacon - cubed or cut into chinks
* 400g (14 oz) Chicken soup - I used Heinz
* 200g (7 oz) Condensed chicken soup - I used Campbells
* 300g (10.5 oz) Grated cheese - I used Gruyere, but cheddar works well too
* Salt & pepper to taste __________________________________________________________________________
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Upside down onion tart: to serve as a delicious appetizer!
INGREDIENTS
Olive oil
Balsamic vinegar
Onion
Puff pastry
Salt & pepper
Oregano
METHOD
1. Pour a little olive oil into a baking sheet, and spread a little.
2. Add balsamic vinegar.
3. Place a slice of onion on top, and sprinkle with oregano, salt, and pepper.
4. Add a Puff Pastry rectangle on top, and close the edges with your fingers.
5. Brush with olive oil and bake for 25 minutes at 180°C/356°F.
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Potato Cheddar Tart Recipe ???? Cook'n feel
Here is my potato Cheddar tart recipe. Quick to prepare and crispy! Enjoy!
Leeks and Onion Quiche ( great starter recipe for vegetarians)
Join my online French cooking classes ????????: in this video we look at how to make a French quiche from scratch, step by step. today we are making a leek and onion quiche as well as a mini quiche lorraine. its easy versatile and delicious.
Ingredients:
250 grams of homemade shortcrust pastry see video below
For the filling:
2 whole eggs
2 egg yolks
250 ml of full cream milk (whole milk)
250ml of pure cream at least 45 % fat content (heavy cream)
seasoning: a pinch of salt,cayenne pepper and nutmeg.
the filling is the same for any type of quiche, only the garnish changes so feel free to experiment. ( be careful not to use ingredients containing too much water)
For the garnish:
Leek and onion quiche
1 leek
2 brown onions (sweet onions)
2 teaspoon of unsalted butter to cook the onions and leek.
Quiche Lorraine:
250 grams of pan fried smoked pork belly or pancetta finely sliced
200 of gruyere cheese or swiss cheese or cheddar (last resort)
a bit of oil to fry the bacon