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Jersey Royal and salad onion filo tart
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Peak Jersey Royal season doesn’t last long, so it’s worth making the most of their special flavour while you can. This tart can be served warm or at room temperature.
250g Jersey Royal (or other new) potatoes, sliced into 1cm rounds
½ x 270g pack filo pastry
2 tbsp essential Waitrose olive oil
Bunch essential Waitrose salad onions, trimmed and cut into thirds
150ml essential Waitrose crème fraîche
2 essential Waitrose eggs
2 tbsp essential Waitrose wholegrain mustard
1. Preheat the oven to 180°C, gas mark 4. Simmer the potatoes in a pan of boiling, salted water for 10 minutes, until just tender; drain and set aside. Meanwhile, make the pastry base in a 20cm loose-bottomed tart or sandwich tin. Cut the filo sheets in half and place one by one into the tin, brushing in between each with a little oil (1 tbsp in total), and overlapping at different angles.
2. Heat the remaining 1 tbsp olive oil in a frying pan. Add the salad onions and potatoes, season and fry for 3-4 minutes; set aside.
3. In a jug, whisk together the crème fraîche, eggs and mustard; season. Scatter ½ the potatoes and onions into the tart case, pour over the egg mix and top with the remaining veg. Bake on a baking sheet for 20-25 minutes, until set and just golden on top. Serve warm or at room temperature, with a tomato salad, if liked.
Typical values per serving:
This recipe was first published in May 2016.
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