Kipfler Potato Tart

Ingredients

2 sheets puff pastry

900g kipfler potatoes, peeled and cut into 2cm pieces

2 tablespoons butter

4 red onions, thinly sliced

2 cloved garlic, crushed

1/3 cup fresh thyme leaves

5 swiss brown mushrooms sliced thinly

3 tablespoons wholegrain mustard

150g brie, cut into small chunks

3 eggs

200ml yoghurt cheese or quark

Method

1. Preheat the oven to 200 degrees. Grease a large rectangular pyrex dish or a large quiche dish.
2. Line the inside of the dish with the pastry. Ensure the sides are at least 2.5cm high. Place the dish in the fridge.
3. Cook potatoes for 3-4 minutes until tender and then drain and cool. I used my steamer for this step.
4. Heat butter in a fry pan, add in onion and cook for 3 minutes or until soft and slightly golden.
5. Add in garlic and 3/4 of the thyme and cook for another minute, stirring constantly.
6. Spread the mustard over the pastry base.
7. Spread the mushrooms over the mustard.
8. Spread the onion mixture the mushrooms.
9. Scatter the potatoes and brie over the onion mixture.
10. Beat together the yoghurt cheese or quark with the eggs until creamy and smooth.Season with salt and pepper.
11. Pour over the tart.
12. Sprinkle the remaining thyme over the top of the tart.
13. Bake for 25 minutes until set and golden.
14. Slice and serve warm as is or with a side of green salad.