Dietary guidance: v
375g block shortcrust pastry, thawed
750g waxy potatoes (such as chat or kipfler), cut into
1/4 cup (60ml) olive oil
4 onions, thinly sliced
2 garlic cloves, crushed
3 tbs (1/4 cup) fresh thyme leaves
2 tbs grainy mustard
200g brie, cut into chunks
200ml creme fraiche*
(Green salad to serve on side)
Lightly grease a 25 x 30cm Swiss roll pan. Roll out the pastry onto a lightly floured work surface, and use to line the base and sides of the pan. Place in the fridge for 15 minutes.
Preheat the oven to 200°C. Place potatoes in a pan of cold water, bring to boil and cook for 3-4 minutes to par-boil. Drain and cool.
Heat oil in a deep frypan over medium-low heat, add onion and fry for 2-3 minutes until soft. Add garlic and half the thyme, cook for a further minute, then allow to cool slightly.
Spread the pastry with mustard, layer onions on top, then scatter over the potatoes followed by the brie. Beat together the eggs and creme fraiche, season with salt and pepper, and pour over tart. Sprinkle with remaining thyme, then bake for 25 minutes until golden and set.
Slice and serve warm with salad!