Feature Recipe - Potato, Onion, Sage and Kaltbach Le Chèvre Tart

4 tbsp olive oil
6 sage leaves
3 onions, peeled and finely sliced
250g frozen prepared puff pastry
3 large cooked leftover roast potatoes (or boiled potatoes), quartered
200g Kaltbach Le Chèvre grated
-Preheat the oven to 375°F.
-Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside.
-Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelized. Set aside.
-Lay the puff pastry out on a lined baking tray and top with the caramelized onions, leaving a border all around. Top with the potatoes and grated Kaltbach. Bake for 20-25 minutes.
-Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve.


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