Ingredients
PASTRY
92 1/2 g butter
1/2 tbsp iced water
1/2 tbsp lemon juice
1 cup wholemeal plain flour
FILLING
1/2 tbsp olive oil
2 liter brown onions
1 liter tomatoes
1/2 tsp brown sugar
1/2 tsp malt vinegar
1/2 tbsp olive oil (extra)
3 tsp paprika
Directions
Preparation: thinly slice the onions, peel and chop the tomatoes,
: peel and thinly slice the potatoes
Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking
time. Place the butter, iced water and lemon juice into a large bowl.
Add 1/4 of the flour and mix to form a paste using a fork. Add the
remaining flour and mix to form a smooth dough. Wrap in plastic wrap
and put in the fridge for one hour.
To prepare the filling heat the oil in a large pan. Add the onions and
cook, stirring over a low heat until they are a golden brown. Add the
tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
thickened.
Heat the extra oil in a large, shallow pan. Add the potatoes in a
single layer. Cook, turning once, until the potatoes are golden brown.
Roll out the pastry between two sheets of greaseproof paper to fit a
23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
minutes or until crisp and golden brown.
Spread the onion filling over the base of the cooked pastry. Arrange
the potatoes on top of the onion. Spread over the sour cream and
sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or
until the top is golden brown. Serve hot or at room temperature.
Servings: 2 servings
Potato & Onion Tart Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have tracked the existence of recipes way back into the distant past, in fact as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these old records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient chefs made use of a wide range of spices, including many that are still in use today like thyme, mint and parsley. As our culinary historical trip moves to more modern times there are some interesting books which date from the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books have no connection with the curry that is served today, but rather accounts of the types of meals cooked for the rich and wealthy people of the time. In the 15th century, the Crusaders brought back a variety of spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an outbreak in manuscripts on food, the majority of which are now in private cookery archives. By the arrival of the twentieth century, recipe books are greatly in demand mostly due to better eduction, people having more spare time and having more money to spend. The introduction of television brought us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Potato & Onion Tart recipe.
