Wed, 26 March 2025
Ingredients:
2 large onions
2 large potatoes
A few sprigs of fresh thyme and rosemary (or dried if that’s what you have)
1 sheet of puff pastry
Extra virgin olive oil
Salt and pepper to taste
Plant based super straccia cheese
Method:
1. Prep the Veg – Using a mandolin or a sharp knife, thinly slice the potatoes and onions. The thinner, the better for even cooking.
2. Assemble the Tart – Line a baking tray with parchment paper and drizzle with olive oil.
3. Arrange the onions evenly across the tray, followed by the potato slices, slightly overlapping them but not stacking too high (we want them to cook properly!). Sprinkle with thyme, rosemary, salt, and pepper.
4. Add the Pastry – Lay the puff pastry sheet over the top of the potatoes and onions. Use a fork to poke a few holes in the pastry to allow steam to escape. Brush the top with a little olive oil.
5. Bake – Place in a preheated oven at 200°C (fan 180°C) for about 15 minutes, or until the pastry is golden and crisp.
6. The Flip – Carefully remove from the oven. Place another baking tray over the top, then (with oven gloves!) flip it over. Peel back the parchment to reveal your beautifully caramelised onions and potatoes.
7. Finishing Touches – Add generous dollops of Superstraccia, fresh basil leaves, a drizzle of extra virgin olive oil, and a final sprinkle of salt.
8. Serve – Cut into portions and serve with a fresh side salad.
