RECIPE OF THE WEEK
Crispy cheddar, onion and potato tartlets
Everybody loves cheese (apart from those that don’t) and these crispy little tartlets are so tasty. Turning cheap ingredients into a luxurious tasting tart is simple with this winning recipe. These are the perfect Autumnal snack!
- 400 g Potato, peeled and coarsely grated
- 2 Spring onions, thoroughly washed, white and green part cut into 3 cm chunks
- 1/2 Brown Onion, cut in half
- 2 Cloves of Garlic
- 200 g Cheddar, coarsely grated
- 2 Sheets of Puff Pastry
- 1 Egg for glazing
- Preheat your oven to 200 degrees celsius.
- Line 2 baking trays with greaseproof paper and set aside.
- Put a medium pan of water on the stove with ½ tsp salt and a lid. Bring to the boil.
- Peel and grate your potatoes. Add to the boiling water and blanch for 1 minute. Drain thoroughly in a colander. Transfer the potatoes to one of the baking trays and pop in the hot oven to dry out for 2 minutes. Remove from the oven and set aside to cool.
- Remove your puff pastry sheets from the freezer and set aside.
- Put your spring onion, brown onion and garlic into a small food processor or blender and blitz until finely chopped. Add a generous amount of salt and pepper.
- Transfer your cooled potatoes to a large bowl, add the onion mixture, cheddar and 1 tsp salt. Stir thoroughly to combine.
- Crack the egg into a small bowl and whisk with a fork to combine.
- Take your puff pastry sheets and cut each sheet into four equal squares. Lay four squares on each baking sheet, making sure that they’re evenly spaced.
- Weigh your potato, onion and cheese mixture and divide by 8.
- Using a spoon, put an eighth of the mixture into the centre of each pastry piece. Dip your clean finger or a pastry brush in the egg and paint two edges of the square with the egg. Fold the pastry over into a triangle shape, line up the edges of the pastry and seal using the prongs of a fork. Cover the surface of the tartlet with the egg wash and slice three 1 inch long lines across the top of the tart with a sharp knife. Continue this process with all remaining tartlets.
- Pop into the oven and bake for 18 minutes. Check the tartlets after this time, you want the pastry to be a deep golden brown all over. If it’s not quite ready, pop back into the oven for 4-7 minutes depending on how much longer you think they need.
- Serve warm with a side salad and they’ll make an excellent entree.
- You can make the tartlets ahead of time and store them in the fridge on a baking tray until you’re ready to cook them.
- These also make a great snack if you’re having friends over to watch the game!
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