This flaky tart is the perfect picnic fare. Served best at room temperature, straight from the basket, on a picnic rug, in the sunshine, with your nearest and dearest.
1 x sheet good quality all-butter puff pastry
3 x medium potatoes
1 x large sweet potato
½ cup goat’s curd, coarsely crumbled
4 x thyme sprigs, plus extra to serve
1 x large brown onion, thinly sliced
1 tbsp brown sugar
1½ tbsp balsamic vinegar
1 egg, lightly beaten
Freshly ground black pepper
Extra virgin olive oil
Preheat oven to 180C
Wash your potatoes, then peel and chop them into roughly the same size chunks. Place in a large pot of salted water and bring to the boil. Simmer for 6-7 minutes, until just tender. Drain in a colander to steam for 3 minutes. Give the colander a rough shake to chuff up the potatoes.
Tip potatoes into a roasting tray, add a good glug of olive oil and season well. Toss the potatoes in the oil to coat well. Place the tray into the oven to cook for 30 minutes, until lightly golden and three-quarters cooked. Remove from oven and set aside to cool a little.
*If puff pastry is frozen, allow to thaw in the fridge for 30 minutes
Cut the sheet of pastry into a large round shape using a cake tin as a guide. Discard scraps.
Heat a good slug of olive oil in a large frying pan over medium heat, add the sliced onion along with a pinch of salt and stir occasionally until tender, approx. 10-12 minutes. Add a splash of water – or a dry white wine if you have some – the brown sugar, and vinegar. Cook for another 5 minutes. Season to taste and set aside to cool.
Place the circle of pastry onto a baking tray lined with baking paper. Score a 1 cm border halfway through the pastry, prick inside the border with a fork. Spread the onions evenly over the pastry (leaving the 1cm border clean). Scatter with the roasted potatoes, crumble over goat’s curd, and nestle a few sprigs of thyme in and amongst the potatoes. Brush edge with egg wash and bake for 25-30 minutes until cooked through, golden and puffed. Allow to cool slightly before scattering with a little extra thyme, a drizzle of extra virgin olive oil and honey and serve with a green leaf salad.