Tart with Spring Onions, Potatoes and Feta

1. Prepare the Dough

In a large mixing bowl, combine 250 grams of plain flour and ½ teaspoon of salt. Grate 125 grams of cold, unsalted butter directly into the bowl with the flour. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.

Gradually add cold water, 1 tablespoon at a time, and mix until the dough just comes together. Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

2. Preheat the Oven

Preheat the oven to 200°C (390°F) and line a baking tray with baking parchment. Besides, lightly grease a 23cm (9”) tart tin.

3. Prepare the Potatoes

In a large bowl, toss the thinly sliced ​​potatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and ½ teaspoon of smoked paprika.

Spread the potato slices on the prepared baking tray and roast for 15-20 minutes, or until tender. Once roasted, allow the potatoes to cool slightly.

Reduce the oven temperature to 180°C (350°F).

4. Prepare the Spring Onions

Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add 100 grams of thinly sliced ​​spring onions and sauté until softened, about 5 minutes. Sprinkle 1 teaspoon of caster sugar over the onions and continue to sauté for another 5 minutes, stirring occasionally. Once sautéed, set the spring onions aside to cool slightly.

5. Assemble the Tart

On a lightly floured surface, roll out the chilled dough to fit a 23cm (9”) tart tin. Press the dough into the tart tin and trim off any excess dough. Poke a couple of holes in the bottom of the dough with a fork. These permit the steam to flee and stop the dough from bragging. Carefully remove the excess pastry.

Once the dough is rolled out and placed it in the tart tin, let it rest in the fridge again for about 10 minutes. This prevents the dough from shrinking during baking.

After chilling, bake the tart crust at 180°C for 15 minutes until lightly golden brown.

As soon as the dough is partially baked, layer the fried potatoes. Distribute the sautéed spring onions evenly over the potatoes, then spread the crumbled Feta cheese on top.

In a small bowl, whisk together 2 eggs and 100 millilitres of whipping cream. Season with ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of ground nutmeg.

Pour this mixture over the pie filling and sprinkle 1 teaspoon of dried thyme on top.

6. Bake

Bake the tart for 25-30 minutes, or until the filling is set, and the crust is golden brown.

7. Serve

Once baked, allow the tart to cool for a few minutes before slicing and serving. A simple green salad with a light vinaigrette pairs well with the rich tart.

Tips for Perfect Tart with Spring Onions, Potatoes and Feta

Evenly Sliced Potatoes: For even cooking, slice the potatoes evenly. A mandolin can be helpful.

Draining Excess Liquid: After roasting the potatoes and sautéing the spring onions, make sure there is no excess liquid before adding them to the crust. This will prevent the tart from becoming soggy.

Checking the Doneness: The tart is ready when the filling is firm and the crust is golden brown. If the crust edges brown too quickly, cover with foil.

Variations

Chicken Tart: Add 150 grams of cooked, shredded chicken for a heartier tart. Season the chicken with a little thyme or rosemary.

Spinach Potato Tart: Add a handful of sautéed spinach to the filling for extra nutrients.

Chilli Potato Tart: For some spiciness, add a pinch of chilli flakes to the filling or on top.

Related Recipes

Looking for more simple yet delicious recipes to incorporate vegetables? Check out the following recipes:

Creamy Mushroom Tortilla Bake

Quiche with Leeks and Red Peppers

Spanish Omelette: Tortilla de Patatas

Conclusion

Rich in flavour, yet easy to make, this Tart with Spring Onions, Potatoes and Feta is the ultimate comfort food. The contrast between the crispy crust and the creamy filling, accented with caramelized onions and Feta, makes it an excellent dish for any time of the day.