Potato, onion, sage and ²µ°ù³Ü²âè°ù±ð tart
Do put the time into caramelising the onions in this easy vegetable tart - the natural sweetness sets off the ²µ°ù³Ü²âè°ù±ð and sage beautifully.
By Matt Tebbutt
Ingredients
- 4 tbsp olive oil
- 6 sage leaves
- 3 onions, peeled and finely sliced
- 250g/9oz ready-rolled all-butter puff pastry
- 3 large cooked leftover roast potatoes (or boiled potatoes), quartered
- 150²µ/5½´Ç³ú ²µ°ù³Ü²âè°ù±ð (or alternative vegetarian alpine cheese)
Method
Preheat the oven to 190C/170C Fan/Gas 5.
Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside.
Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside.
Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated ²µ°ù³Ü²âè°ù±ð. Bake for 20-25 minutes.
Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve.
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