Contributed by: Diana Griffiths of Salamander Cookshop Blog
This great old English recipe is an all year round favourite with our family. It can be served either cold with a salad in the summer months, or hot as a winter supper with some homemade baked beans (flageolet beans in a rich velvety tomato sauce).
- 180g plain flour
- 90g butter
For the filling:
- 350g potatoes (King Edwards or similar)
- 450g onions chopped
- 3 tbsp Olive Oil
- 25g butter
- 1 tbsp chopped parsley
- 1tbsp whole grain mustard
- 2 tbsp drained and rinsed capers, chopped roughly (optional)
- 100g Mature Cheddar grated
- 2 cloves garlic, crushed
- 1 tbsp milk
- Salt and pepper
Preheat the oven to 200 C, Gas Mark 7.
To make the pastry:
Roll out the pastry thinly and line either six individual 10cm deep tart tins, or one 30cm deep tart tin.
Bake the pastry blind for 10 minutes if using the smaller tins, 15 minutes if using the one large one.
Remove the beans and return the pastry to the oven for 5 minutes.
To make the filling:
Boil the potatoes until tender and drain.
Saute the onions in the oil until soft, without browning.
Keeping the potatoes in medium sized chunks combine them with the onions, add the butter, parsley, mustard, capers if using, half the cheese, garlic, milk, and season well.
Allow this mixture to cool before using to fill the pastry case.
Sprinkle with the remaining cheese and bake for 20 minutes.
Serving Size: Makes 6 Servings