FREE-FORM POTATO, RED ONION, MAYO & PESTO TART
A nice and easy, quick lunchtime or dinner dish. This can be cooked ahead and left to eat at room temperature.
SERVES 4
✣ 2-3tbsp any oil
✣ 2 red onions, very thinly sliced
✣ 500g sheet ready-rolled puff pastry
✣ Plain flour, for dusting
✣ 4tbsp red pesto
✣ 400g (14oz) cooked potato, thinly sliced
(skin on is fine)
✣ Salt and freshly ground black pepper
For the mayonnaise: (Ensure all the below are at room temperature)
✣ 2 egg yolks
✣ 2tbsp white wine vinegar
✣ 1tbsp Dijon mustard
✣ 200ml (7fl oz) any oil
✣ Salt and freshly ground black pepper
1
Preheat the oven to 200°C/Gas 6.
2
Heat the oil in a frying pan over a medium heat and gently sauté the onions for 10 mins until slightly softened.
3
Roll out the pastry on a floured work surface until it is roughly 35cm × 25cm (14in x 10in); don’t worry too much about the shape. Prick all over with a fork, then place onto a non-stick baking tray.
4
Place the egg yolks in a liquidiser and add the vinegar, mustard, 1tbsp of water and a little salt and pepper. Blitz for 20 seconds, then gradually add the oil in a thin stream while blitzing until the mix thickens. Spoon into a bowl and set aside. 5
Spoon a thin, even layer of mayo onto the pastry, then add a little of the pesto. Lay over the cooked potato slices, then the onions. Dot over a little more pesto, and season with salt and pepper. 6
Bake in the oven for 35-40 mins until the pastry is nicely browned and cooked. Remove and leave to slightly cool before cutting. Serve with the rest of the mayo and pesto.
Recipes from The Canny Cook
by Phil Vickery, published by Kyle Books, with photos by Kate Whitaker.