This is a beautiful tart to serve for lunch, dinner or a picnic. The caramelised onions give nice pops of sweetness.
Ingredients
For the chicken, brie and potato tart
- 200g flaky pastry
- 2 large potatoes – peeled and cut into 2cm cubes
- 2 tablespoons cooking oil
- 2 red onions – thinly sliced
- Garlic salt and ground black pepper, to taste
- 2 teaspoons balsamic vinegar
- 2 teaspoons sugar
- 2 cups shredded cooked chicken
- 200g brie – cut into wedges
- 2 handfuls baby spinach
- 4 eggs
- ½ cup cream
- 1 tablespoon Italian herbs
- Salt and ground black pepper, to taste
- ½ cup grated tasty cheese
Method
For the chicken, brie and potato tart
- Preheat the oven to 180°C (170°C fan bake).
- Line a 21cm-diameter deep tart tin with the pastry.
- Boil the potatoes in salted water until fork tender. Drain well.
- Heat the oil in a pan over a low heat and cook the onions, garlic salt and pepper, covered, for about 15 minutes until soft.
- Stir in the vinegar and sugar and continue cooking for 5 minutes, uncovered, stirring occasionally.
- Toss the potatoes, chicken, brie and spinach in a large bowl. Arrange in the pastry case.
- Whisk together the eggs, cream, Italian herbs, salt and pepper and pour over the tart filling.
- Sprinkle with cheese and bake for 35–40 minutes until golden and cooked through.