New potato, shallot & manouri tart

Name: New potato, shallot & manouri tart
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3
Ingredients: 3 tbsp olive oil; 3 echalion shallots, finely chopped; 6 sprig/s lemon thyme, leaves picked; 1½ tsp balsamic vinegar; 2 tsp fine salt; 180 g baby new potatoes; 1 disc manouri cheese (1⁄2 x 170g pack sliced horizontally); 320 g sheet ready-rolled puff pastry; 1 egg, beaten; 1 tbsp sesame seeds; 2 tbsp clear honey

Potatoes and pastry equal comfort, while honey and manouri cheese give the combo an elegant twist in this recipe by Harriet Mansell.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves3
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp olive oil
3 echalion shallots, finely chopped
6 sprig/s lemon thyme, leaves picked
1½ tsp balsamic vinegar
2 tsp fine salt
180g baby new potatoes
1 disc manouri cheese (1⁄2 x 170g pack sliced horizontally)
320g sheet ready-rolled puff pastry
1 egg, beaten
1 tbsp sesame seeds
2 tbsp clear honey

Heat 2 tbsp oil in a frying pan over a medium-low heat, then add the shallots with a pinch of salt and fry for 15-20 minutes, stirring frequently, until caramelised. Tip into a bowl with 1⁄2 of the lemon thyme, the vinegar and 1⁄2 tsp salt; stir to combine.
Meanwhile, put the new potatoes in a saucepan, cover with salted water and bring to the boil. Cook until just tender (15-20 minutes). Drain and set aside to cool.
Heat a griddle pan over a high heat. Rub the manouri cheese with the remaining 1 tbsp oil and char on both sides in the pan, turning it 90° to get char marks in a crosshatch pattern. Set aside to cool and season both sides. Once the potatoes are cool, cut them into 0.5cm slices. Preheat the oven to 180°C, gas mark 4.
Unroll the pastry and use a 23cm-diameter round cake tin or saucepan lid to cut out a circle. Lightly score a circle around 3cm in from the edge and spread a layer of the shallot mixture within the inner circle. Arrange the potatoes on top, then put the manouri in the middle. Fold the pastry edges over the filling, overlapping and pinching the pastry as you fold.
Brush the egg over the exposed pastry, then sprinkle the sesame seeds all over. Ideally, chill the tart for 30 minutes. Bake for 20-30 minutes until golden and the pastry is cooked through. Remove from the oven and allow to cool slightly before drizzling with the honey and scattering over the remaining lemon thyme leaves.

Typical values per serving when made using specific products in recipe