Round #14 of delicious. Bake Club has dropped, and it's this cheesy potato tart

Name: Gruyere, potato, caramelised onion and rocket
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8
Ingredients: 2 onions, thinly sliced; 40g unsalted butter; 125ml olive oil; 700g desiree potatoes, thinly sliced (we used a mandoline); 40.00 ml rosemary leaves; 1 x 700g quantity flaky tart pastry (see below); 35g almond meal; 150g Gruyere cheese, coarsely grated; 1 egg, lightly beaten; 1 bunch rocket, to serve; 400g plain flour; 200g cold unsalted butter, chopped; 60ml cider vinegar

1 rating

40m

1h 30m

https://healthimprovements.info/recipes/gruyere-potato-caramelised-onion-rocket/ayglq9m1 — Gruyere, potato, caramelised onion and rocket

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by Phoebe Wood

May 20, 2019

A rich, flavoursome tart with a decadent finish. Enter this month’s delicious. Bake Club challenge for your chance to win a KitchenAid Artisan KSM150 Stand Mixer. For more on this month’s challenge, see delicious.com.au/bakeclub.

2 onions, thinly sliced
40g unsalted butter
1/2 cup (125ml) extra virgin olive oil
700g desiree potatoes, thinly sliced (we used a mandoline)
2 tbs rosemary leaves
1 x 700g quantity flaky tart pastry (see below)
1/3 cup (35g) almond meal (we used Woolworths Macro)
150g Gruyere cheese, coarsely grated
1 egg, lightly beaten
1 bunch rocket, to serve

Flaky tart pastry (begin this recipe at least 3 hours ahead)

2 2/3 cups (400g) plain flour
200g cold unsalted butter, chopped
1/4 cup (60ml) apple cider vinegar

Method

1.

For the flaky tart pastry, toss flour, butter and 1 tsp salt flakes in a bowl to coat. Roughly cut up butter with a small knife or use your fingertips, leaving plenty of big pieces. Combine vinegar and 1/3 cup (80ml) iced water in a jug. Add to flour mixture and, stir to combine. On a clean work surface, gently knead until dough comes together. Enclose in plastic wrap and chill for 3 hours.
2.

Place onion, butter, 1/4 cup (60ml) oil and 1 tsp salt flakes in a large frypan over medium-low heat and cook, stirring occasionally, for 20 minutes or until golden and very soft. Set aside to cool completely.
3.

Combine potato, rosemary and remaining 1/4 cup (60ml) oil in a bowl, season and toss to coat.
4.

Preheat oven to 180°C. Roll out pastry on a lightly floured work surface to a 5mm-thick rectangle. Trim edges with a knife. Place on baking tray lined with baking paper and scatter with almond meal, leaving a 10cm border. Scatter over half the cheese, then half the potato mixture. Spread over caramelised onion, then top with the remaining potato mixture and remaining cheese. Fold in edges and brush with egg. Bake for 1 hour 10 minutes or until crust is deep golden and crisp. Stand for 20 minutes or cool to room temperature before serving. Serve with rocket.