Potato, Onion & Brie Tart

Serves 4-6

A tasty and impressive meal idea - perfect served hot or cold with a crisp green salad and a glass of chilled white wine.

ingredients:

• 200g (8oz) JUVELA Gluten-Free Fibre Mix
• 50g (2oz) hard margarine
• 50g (2oz) lard
• 1 medium egg, lightly beaten
• Cold water to mix
• 150g (6oz) waxy potatoes, unpeeled and thinly sliced
• 1tbsp olive oil
• 1 medium red onion, thinly sliced
• 2 garlic cloves, peeled and crushed
• 2tbsp fresh thyme, roughly chopped
• 3tbsp wholegrain mustard
• 100g (4oz) Brie, roughly chopped
• 1 medium egg, lightly beaten
• 5tbsp half-fat crème fraiche

Oven temperature: 200°C/400°F/Gas Mark 6

Method:

To make the pastry, place the Mix (and xanthan gum if using) in a bowl and rub in the fats until the mixture resembles coarse breadcrumbs. Stir in the beaten egg and sufficient water to form a soft but not sticky dough. Knead well on a surface lightly dusted with Mix. Roll out the pastry into a rectangle to fit a large swiss roll tin, pushing the edges up the sides of the tin.

Place the potatoes in a pan of cold water, bring to the boil and cook for 5 minutes until almost cooked through. Drain and set aside to cool.

Heat the oil in a large pan; add the onions and cook for a few minutes until softened. Stir in the garlic and half the thyme and cook for a couple of minutes.

Spread the mustard evenly over the pastry base, layer the onions on top and then scatter the potatoes and Brie over the top. Beat the egg with the crème fraiche, season well, and pour over the tart. Sprinkle with the remaining thyme and make in a pre-heated oven for 20-30 minutes or until golden brown and set. Allow to cool in the tin for a few minutes before carefully transferring to a chopping board or serving plate.