Dish of the day: Cheats cheese and potato tart
What I love about this pie is that it allows you to indulge those carby cravings but isn’t actually as dense and heavy as you might think. The sticky sweet shallots are a firm favourite of mine at the moment so make sure you don’t leave these out. They make this dish! Serve up a generous slice with some fresh, crisp gem lettuce and you’ve got yourself a delicious lunch or dinner…no one will be asking where the meat is that’s for sure.
Cheats Cheese & Potato Tart
Cooking/Preparation Time – 40mins
Feeds – 6/8
Filo pastry – 4 sheets if you’re using the thicker Turkish variety (my local shop’s Turkish so this is what I’ve used) or 8/10 sheets of the thinner regular variety.
6 x Free range eggs
Dash of milk
Salt & black pepper
5 x Shallots – Cut in half
A couple of handfuls of new potatoes or around 600g – Cut into slices
10 x Cherry tomatoes on the vine (choose the darker riper ones, they’re be sweeter and more flavoursome)
70g of Comté cheese - Finely grated (some consider Comté to not be vegetarian due to the use of rennet. If you want a good substitute then Veggie Gruyère will work well for this dish)
3 x Large cloves of garlic – Crushed and finely sliced
Rapeseed oil – You’ll only need a couple of glugs
Get going on cooking up the potatoes as these will take the most time. Cut into half a centimetre thick slices and add to boiling, salted water and cook on high for 5 minutes before removing, draining and adding straight to a hot frying pan of rapeseed oil and salt. Peel and slice your shallots in half and add these sliced side down to the frying pan, cooking the shallots until sticky and golden just on the one side. Add in the garlic to the potatoes and shallots and cook for a further couple of minutes, being careful to not turn burn the garlic.
Add a small glug of rapeseed oil to the bottom of your tart dish, then cover with a solid layer of the pastry (two sheets will do if you’re using the thicker variety or 4/5 if using the thinner variety). Be sure your pastry is long enough to go up the sides of your dish and hold the mixture. Combine the eggs, milk and a quarter of your finely grated cheese along with seasoning. Next pour a third of the egg mixture on top of the pastry along with a third of the crispy garlic potatoes before adding another layer of the pastry (or 2/3 of the finer filo) followed by the remaining potatoes, cherry tomatoes and sticky shallots. Pour over the remaining egg mixture and cheese, then bake in the oven for 20 minute on 180 degrees Celsius. For extra crunch grill for for the final 3 minutes.
Serve whilst warm or let cool and serve cold depending on preference. You can also reheat if you’re getting ahead of the game and cooking in advance.Tagged in: cheese and potato tart, cherry tomatoes, comte cheese, garlic, gruyere, rapeseed oil, shallots
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