Potato tart with caramelised onion topping
- 120g soft butter
- 250g potatoes, boiled, mashed and cooled
- 240g (2 cups) cake flour
- 1 egg yolk, lightly beaten
- 3ml salt
- 10ml (2 tsp) baking powder
- 60g butter
- 3 onions, thinly sliced
- 60g soft brown sugar
- olive oil, to drizzle
- 150g mozzarella, sliced
- 1 large potato, very thinly sliced
- fresh thyme, stalks discarded
- salt and freshly ground black pepper, to taste
Preheat the oven to 190°C and lightly grease a baking tray.
Combine all of the dough ingredients to form a soft dough. Set aside.
For the topping, heat the butter in a large frying pan over a low heat. Add the onions and stir until coated with the butter.
Add the sugar and stir until the onions are soft and golden brown, about 10 minutes.
Press the dough into the baking tray and drizzle with the olive oil.
Place the mozzarella, potato and caramelised onion on the dough, and scatter the thyme over. Season and drizzle with olive oil.
Bake in the oven until the potatoes are cooked and the dough is golden, about 20 minutes.
We used Odem potatoes for the topping, but any good baking potato will do.