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Cheesy Potato Mushroom and Onion Tart

Mon, 5 December 2022

Cheesy Potato Mushroom and Onion Tart

Paul Knapp's Cheesy Potato Mushroom and Onion Tart

Ingredients:
• 1 sheet of ready made puff pastry
• Olive oil
• 1 large onion sliced
• 1 punnet of mushrooms sliced
• 2 cloves of garlic sliced or crushed, that's your call
• 2 large potatoes washed thinly sliced with skins on
• A sprig of fresh rosemary or 1 tsp of dried is just as ok
• Seasoning
• 200g grated cheese
• Truffle oil
• A little plant milk with a dash of maple syrup as an eggless egg wash 
 
For the Tart base

Method:
  1. Heat oven to 200C/180C fan/gas 6.
  1. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border like a picture frame, about 1cm in from the edge.
  1. Use a fork and prick all over the central piece of pastry (this will prevent it from rising too much and prevent a soggy bottom, nobody likes a soggy bottomed tart).
  1. Egg wash the edges and bake for 15 mins. The pastry should be puffed and starting to colour once it’s done and removed from the oven Push down the Centre if really puffed up, if not then that’s ok as that’s just how we want it, now leave to one side.
For the tart filling

Method:
  1. Take your thinly sliced potatoes and toss in a little olive oil salt and rosemary and place on a baking sheet placed in a roasting dish and roast the potatoes for around 20 mins in the oven 200C/180C fan / Gas mark 6 until cooked and starting to brown, once cooked remove and leave to cool down.
  1. For the onions and mushrooms heat a pan heat and add a little olive oil and add in your mushrooms and onions and sauté off, we want these to soften but not necessarily brown as they will continue cooking in the oven. These will probably take around 5/8 minutes until softened, again once soft leave in the pan ready for construction.
Construction time:
  1. So get your sheet of cooked puff pastry that's still on the sheet and tray and sprinkle liberally with plant based cheese of choice and maybe even a little sprinkle of plant based parmesan adding a little saltiness, keep this away from the edges as this is our crust. Next arrange your rosemary roasted potatoes over the cheese, you dictate how much is enough and then add your topping of sauteed mushroom and onion, a little seasoning and why not add a little more eggless egg wash to the rim before we pop it back into the oven for 10 minutes at 200C/180C fan/gas 6 allowing the cheese to melt and a little more crisping up of the potatoes.
  1. Once ready serve hot with a liberal dribble of truffle oil or you can have it warm or cold the next day but i doubt it will last that long!!! enjoy

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