Potato and Onion tart

Ingredients:

• 375g ready rolled shortcrust pastry
• 2 tbsp olive oil
• 1lb onions thinly sliced
• 2 garlic cloves, crushed
• 3 tbsp fresh thyme leaves
• 1lb 10oz floury potatoes, peeled and thickly sliced
• 2 eggs
• 200ml carton creme fraiche
• 2 tbsp wholegrain mustard

Directions:

Use pastry to line base and sides of a swiss roll tin (about 23 x 33cm). Heat oil in large pan and fry onions until caramelised, stir in garlic and most of the thyme, cook for a further 2 minutes. Scatter half the onions into the pastry case

Parboil the potatoes in salted boiling water for 4 - 5 mins. Drain well and arrange in the case. Scatter over remaining onions.

Beat together the eggs, creme fraiche and mustard. Season well and pour over the potaotes in the pastry case. Scatter over remaining thyme and bake tart for 20 mins at 220C until the filling has set and is golden.