BBV’s Pimpin’ Potato and Onion Tart

Who loves being skint? No? Anyone? Me neither hence when i stumbled up on this dish i felt i was saved from the horror of stale bread and porridge till pay day. It takes a little preparation and cooking (no don’t go, i will tell you how to make it easier!!) but the end result is a lovely, hearty tart with a cheap filling made with stuff you probably have lying around. I can make this after a quick trip to the local garage, yes i am a classy bird.

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You can choose to make the pastry, i do because i have a food processor, you are more than welcome to buy the pastry and use that. I like to make two or three times as much as i need and freeze it for use later. It’s cheaper but more effort.

For the pastry you will need;
– 200g Plain Flour
– 100g Butter (or 50g butter and 50g lard if you want to make proper pastry)
– Teaspoon of vinegar (trust me)
– Salt and pepper
– A little ice cold water

Chop the butter into chunks and put in the food processor, add the flour, seasoning and vinegar, start the blades and add the water a little at a time until it forms a ball and whizzes around the bowl. Wrap in cling film and put in the fridge till you need it. Pastry is that easy, if you are doing it by hand you can find out how, here http://www.bbc.co.uk/food/recipes/shortcrustpastry_1278

For the filling
– 5 medium onions, i used red, you can use white if you want
– 3 medium potatoes
– 1 tablespoon sugar
– 120g sour cream/creme fraiche/ yogurt (if you are using anything that isn’t sour cream, add a little lemon juice)
– 1 egg
– 100g cheddar cheese
– Seasoning

Fry your onions in oil and butter on a low heat and add the sugar and reduce them down so they are lovely and soft and sticky. Pace on a plate to cool off.

Whilst this is going on, peel your potatoes and chop them into thin slices. Once the onions are done put your potato bits in the pan and cover with enough water to just cover them, cook them for about 10 minutes until soft, drain them into a colander and run the cold tap over them to cool them down.

Whilst he potatoes are cooking mix up the sour cream, egg, cheese and and seasoning and give it a good beating. Add those lovely onions and stir well.

Put that to one side and roll out your pastry, place into a pie dish or similar and cut off the excess, pierce some holes in the pastry and pop in the oven with some baking paper or tin foil over it filled with baking beads or rice etc (this is called blind baking, if you don’t know what i mean then you can read abut it here .

After about 10 minutes, whip it out and start layering those potatoes at the bottom and then add that onion mixture. Bake for about 30 minutes on about 180c – 200c.

In the summer you can serve with salad, as it snowed today we had it with some steamed veggies.

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2 Replies to “BBV’s Pimpin’ Potato and Onion Tart”

  1. That looks wonderfully voluptuous and rich with all those curls of caramelised onion on the top of that big domed curve of a tart. Yum! May I ask what does the vinegar do for the pastry, sounds interesting x Joanna

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