POTATO AND ONION TART

Preparation Method :

• Sift flour into bowl, rub in butter (or process flour and butter until mixture resembles breadcrumbs).
• Add egg yolk and enough water to make ingredients just cling together (or process until ingredients just come together).
• Press dough into a ball, knead gently on lightly floured surface until smooth.
• Wrap in plastic, refrigerate 30 minutes.
• Roll pastry between sheets of baking paper until large enough to line 24cm round loose-base flan tin.
• Lift pastry into tin, ease into side, trim edge.
• Prick base with fork, refrigerate 30 minutes.
• Cover pastry with baking paper, fill with dried beans or rice, place on oven tray.
• Bake in moderately hot oven 10 minutes.
• Remove paper and beans carefully from pastry case, bake further 10 minutes or until lightly browned; cool.
• Heat oil in large shallow pan, add potatoes in single layer, slightly over-lapping, cook, covered, over low heat, turning occasionally  about 10 minutes or until potatoes are tender but not browned.
• Add onions, cook, covered, until onions are soft; drain, cool.
• Whisk eggs, cream and pepper together in a bowl.
• Carefully pour potato mixture into pastry case, pour egg mixture over potatoes.
• Bake in moderate oven, 35 minutes or until just set.