Wednesday , February 20 2019
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cheese and potato tart

Norfolk White Lady, Potato and Thyme Tart

By Andy Robinson
www.thebarshamarms.co.uk

INGREDIENTS

EQUIPMENT: 11″ tart ring

For the tart:
250g of unsalted butter
1kg of white potatoes, I used Sagita, Maris Piper would be ideal
small bunch of thyme
250g of plain flour plus extra for rolling out the pastry
2 eggs
400g of Norfolk White Lady or another ripe brie
Maldon sea salt

For the salad:
2 heads of red chicory
2 heads of white chicory
1 green apple
1 red apple
1 small bunch of chive, finely chopped
100g of shelled walnuts

For the dressing:
3tbsp of sherry vinegar
1/2tsp of salt
1tsp of Dijon mustard
100ml of extra virgin olive oil

Serves 4 (or 6 as a starter)

METHOD
FOR THE PASTRY:
1. Sift the flour into a mixing bowl and grate in 125g of cold butter, add 1tbsp of thyme leaves and 1tsp of Maldon salt, rub the mix together with your finger tips until it resembles breadcrumbs

2. In a mug crack 1 egg and add 2tbsp of cold water, beat together with a fork. Make a well in the centre of the mix and add the egg and water, mix gently together with your hands to form a smooth dough, wrap in cling film and refrigerate for 30 minutes

3. Take your pastry and roll out on a floured surface until it is 2″ wider than the top of your tart ring. Roll the pastry onto your rolling pin and holding it above the ring unroll it into it. Pick up the sides and use your fingertips to lightly guide it into the corners of the ring

4. Trim the pastry 1/2″ from the edge of the outside of the ring, use this trim to really press the pastry into the ring, dock or the prick the bottom of the tart case with a fork to prevent it rising while cooking. Line with foil, fill with baking beans and blind bake for 20 minutes at 180°C. Remove the beans and return to the oven for a further 10 minutes

5. Separate the yolk, reserving the yolk, and brush the tart with the yolk to seal it, return it to the oven for 5 minutes

6. Melt the other 125g of butter

7. Thinly slice the potatoes and lay them neatly into the tart until you are half way up, then season with salt and thyme leaves, brush with the melted butter

8. Crumble half the brie over the potatoes and repeat the process, potatoes, season, butter, brie and then a final layer of potatoes, seasoning and butter on the top, the potatoes should be roughly 1/2″ proud of the top of the pastry

9. Cut a piece of baking paper the same size as the top of the tart and press down onto the top to protect it

10. Bake for 30 minutes at 180°C, then remove from the oven, lightly press the top with a palette knife to flatten the top, remove the paper and return to the oven uncovered for a further 30-40 minutes until golden brown and the potatoes are cooked through, job done, leave to cool.

For the salad:
1. Toast the walnuts in the oven for 5 minutes, let them cool and chop roughly

2. Separate and wash the chicory leaves, leave them to drain

3. Cut the apple into small matchsticks and mix everything together

For the dressing:
1. Mix everything apart from the oil together then whisk in the oil adding water if it becomes too thick

2. Dress the salad, serve the tart while it’s still warm.

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