Potato Onion & Brie Tart

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

This recipe uses 200g of Fibre Mix. A 500g pack of Fibre Mix is 2 units of your monthly prescription unit allowance

Makes 4


  • 200g Juvela Gluten-Free Fibre Mix
  • 1 pinch salt
  • 50g hard margarine
  • 50g lard
  • 1 medium egg, lightly beaten
  • Cold water
  • 150g waxy potatoes, unpeeled and finely chopped
  • 1 tbsp olive oil
  • 1 medium red onion, finely sliced
  • 2 garlic cloves, peeled and crushed
  • 2 tbsp fresh thyme, roughly chopped
  • 100g Brie, roughly chopped
  • 3 tbsp wholegrain mustard
  • 5 tbsp creme fraiche
  • Salt and freshly ground black pepper
  • Method

    1. Before you start, preheat your oven to 200°C/400°F/Gas Mark 6 To make the pastry, place the Mix and salt 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.
    2. 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.
    3. 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.
    4. 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.
    5. Spread the mustard evenly over the pastry base, layer the onions on top and then scatter the potatoes and Brie over the top.
    6. Beat the egg with the crème fraiche, season well, and pour over the tart.
    7. Sprinkle with the remaining thyme and bake in a pre-heated oven for 20-30 minutes.
    8. Allow to cool in the tin for a few minutes before carefully transferring to a chopping board or serving plate.