Method

• 1.
  Place potato in a pan of cold, salted water. Bring to the boil, then par-boil for 5 minutes. Drain and set aside to cool.
• 2.
  Grease a 20cm fluted pie pan or round cake pan. To make the pastry, beat the butter, caraway seeds and a pinch of salt with electric beaters until thick and pale. Beat in the flour, then the egg yolk and 1 tbs iced water until combined. Shape into a disc, then enclose in plastic wrap and chill for 15 minutes or until firm. Preheat oven to 180°C. Roll out pastry to 3mm thick and use to line the pan, trimming the excess. Prick the base with a fork, then chill for 30 minutes to firm up.
• 3.
  Meanwhile, to make the filling, place the potato, cheese, creme fraiche and onion in a large bowl and gently stir to combine. Season and set aside.
• 4.
  Line pastry shell with baking paper and fill with rice or pastry weights, then bake for 15 minutes. Remove the weights and paper, then bake for a further 15 minutes or until golden. Spread the filling into the pastry shell, then bake for 30-35 minutes until golden and bubbling.
• 5.
  Cool the tart for 5 minutes in the pan, then transfer to a wire rack to cool. Sprinkle over the parsley and serve the tart warm or at room temperature.