Method

• 1

  Preheat the oven to 220C/425F/Gas 7. Slice the potatoes as thinly as possible, preferably using a mandoline. Place the potatoes in a bowl and cover with water; leave to soak to remove any starch for one hour.

• 2

  After an hour, drain the potato slices and pat dry with kitchen paper, then toss the potatoes in 1 tbsp of olive oil, the crushed garlic and 1 tsp of thyme. Season generously with salt and pepper.

• 3

  To make the red onion marmalade, first add the remaining olive oil along with the thinly sliced onions and 1 tsp of chopped thyme to a small sautéing pan on the hob. Over a moderate heat soften the onions for two minutes, add in the sugar and stir into the onions until the sugar dissolves.

• 4

  Now add in the balsamic vinegar and half of the water. Reduce the onion mixture down until the water has nearly evaporated. Keep topping up the onion mixture with the remaining water until the onions are softened, sticky and are of a marmalade consistency. This should take about 20 minutes.

• 5

  Line a small baking tray with greased baking parchment. Brush each sheet of filo with melted butter and layer on top of each other into the baking tray. Scrunch the edges of the filo to form the sides of the tart.

• 6

  Spread the onion marmalade over the base of the tart. Next lay on the potato slices, slightly overlapping each other. Top with the goat’s cheese and red pepper slices.

• 7

  Bake in a preheated oven for 15-20 minutes until the tart is golden brown round the edges and the cheese is bubbling.

• PER SERVING: 31.8 FAT (Excluding extras)