Potato and Onion Tart
- 185g butter
- 1 tblspn iced water
- 1 tblspn lemon juice
- 2 cups wholemeal plain flour
- 1 tblspn olive oil
- 4 large brown onions, thinly sliced
- 2 large ripe tomatoes, peeled and chopped
- 1 tspn brown sugar
- 1 tspn malt vinegar
- 1 tblspn olive oil, extra
- 6 medium potatoes, peeled, thinly sliced
- 1 cup sour cream
- ½ tspn paprika
Place butter, iced water and lemon juice into a large bowl. Add quarter cup of the flour and mix to form a paste using a fork. Add remaining flour and mix to form a smooth dough. Wrap in plastic wrap and refrigerate for 1 hour.
Heat oil in a large pan. Add onions and cook, stirring over a low heat until they are a golden brown. Add tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until thickened.
Heat extra oil in a large shallow pan. Add potatoes in a single layer. Cook, turning once, until potatoes are golden brown.
Roll out pastry between two sheets of greaseproof paper to fit a 23cm fluted flan tin. Line tin with pastry and bake blind for 25-30 minutes or until crisp and golden brown. Spread onion filling over the base of the cooked pastry. Arrange the potatoes on top of the onion filling. Spread over sour cream and sprinkle with paprika. Bake in a hot oven, 200degC, for 8 minutes or until top is golden brown. Serve hot or at room temperature.