PREPARATION TIME: 15 minutes
COOKING TIME: 45 minutes
SERVES: 4-6
The combination of pancetta, potato, caramelised onion and flaky pastry makes this tart a perfect relaxed lunch option, addition to a picnic or an easy mid-week dinner.
INGREDIENTS
- 350g Spud Lite potato, thinly sliced
- 1 brown onion, halved and thinly sliced
- 2 teaspoons olive oil
- 2 teaspoons balsamic glaze
- 2 teaspoons thyme leaves
- 2 tablespoons parmesan, grated
- 100g thinly sliced pancetta, diced
- 200g sweet chilli cream cheese
- 1 sheet frozen all butter puff pastry, thawed
- 1 egg, lightly beaten
METHOD
1. Preheat oven to 200°C (180°C fan-forced).
2. Place sliced potato in a small saucepan covered in water and bring to the boil. Cook for 5 minutes or until tender. Drain and refresh under cold water.
3. Place sliced onion and 1 teaspoon olive oil together in a non-stick frying pan over a medium heat, stirring until coated. Cook, stirring occasionally until golden. Remove from heat.
4. On a baking tray lined with baking paper drizzle remaining olive oil and balsamic glaze over centre of paper, leaving a 2cm border for the edge of the pastry. Sprinkle 1 teaspoon thyme, parmesan, salt and pepper, before placing pancetta, cooked potato slices and fried onion on top.
5. Spread sweet chilli cream cheese over thawed sheet of puff pastry, leaving a 2cm border. Place on top of filling, cheese side down. Press the edges of the pastry down firmly to seal the filling in and gently score the top of the pastry in a crisscross pattern.
6. Brush the pastry top with beaten egg and bake in preheated oven for 35 minutes.
7. To serve, gently place a clean chopping board on top of pastry and carefully turn tart over onto the board. Sprinkle remaining thyme over the top.
