Description
This delicious New Potato, Shallot & Manouri Tart combines caramelized shallots, tender new potatoes, and charred manouri cheese on a flaky puff pastry base. Enhanced with fresh lemon thyme, a touch of balsamic vinegar, and finished with a honey drizzle and sesame seeds, this savory tart offers a perfect balance of sweet, salty, and creamy flavors. Ideal for a light lunch or elegant appetizer, it’s simple to prepare but impressive in taste and presentation.
Ingredients
Scale
Vegetables and Herbs
- 3 echalion shallots, finely chopped
- 6 sprigs lemon thyme leaves
- 180 g baby new potatoes
Cheese
- 1 disc manouri cheese (½ x 170g pack)
Pastry and Baking
- 320 g sheet ready-rolled puff pastry
- 1 egg, beaten
- 1 tbsp sesame seeds
Oils and Seasonings
- 3 tbsp olive oil
- 1.5 tsp balsamic vinegar
- 2 tsp fine salt
- 2 tbsp clear honey
Instructions
- Preparation: Begin by gathering all your ingredients and equipment. Preheat your oven to 180°C. This ensures it will be ready for baking the tart later.
- Caramelize Shallots: Heat 2 tbsp of olive oil in a frying pan over medium-low heat. Add the finely chopped shallots along with a pinch of salt. Fry them gently for 15-20 minutes, stirring occasionally, until they turn golden and caramelized. Once ready, mix in the lemon thyme leaves, balsamic vinegar, and half a teaspoon of salt to create a flavorful shallot mixture.
- Cook New Potatoes: Place the baby new potatoes in a saucepan and cover with salted water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a knife. Drain the potatoes and let them cool before slicing into 0.5cm thick rounds.
- Char Manouri Cheese: Heat a griddle pan over high heat. Rub the remaining 1 tbsp of olive oil on both sides of the manouri cheese disc. Once the pan is hot, place the cheese on it and char each side briefly until grill marks appear, adding a smoky flavor and a warm texture.
- Prepare Pastry Base: Unroll the sheet of puff pastry on a clean surface. Using a 23cm round cake tin, cut out a circular shape from the pastry. Score a 3cm border inside the edge of this circle without cutting all the way through to allow the edges to fold up later.
- Assemble the Tart: Spread the caramelized shallot mixture evenly within the scored border on the pastry. Layer the sliced new potatoes on top of the shallots. Place the charred manouri cheese disc in the center of the tart.
- Fold Pastry Edges: Carefully fold the scored pastry edges over the filling to create a rustic tart shape. Brush the exposed pastry edges with the beaten egg to give a golden finish when baked. Sprinkle the sesame seeds over the brushed pastry for added texture and flavor.
- Chill before Baking: Place the assembled tart in the refrigerator and chill for 30 minutes. This helps the pastry hold its shape during baking and results in a flakier crust.
- Bake the Tart: Transfer the tart onto a baking sheet and bake in the preheated oven for 20-30 minutes, or until the pastry is puffed and golden brown.
- Finish and Serve: Remove the tart from the oven. Drizzle the clear honey over the top for a subtle sweetness that complements the savory ingredients. Sprinkle additional fresh lemon thyme leaves over the tart before serving for fresh aromatic notes. Serve warm or at room temperature.
Notes
- You can substitute manouri cheese with halloumi or feta if unavailable, but manouri’s creaminess is ideal for this tart.
- Be sure to score the pastry carefully without cutting through completely to help it fold neatly.
- If you prefer extra herbs, add some fresh thyme leaves inside the tart before baking.
- To save time, use pre-cooked or roasted new potatoes if desired, but fresh boiled potatoes work best.
- Make sure to chill the tart before baking to avoid the pastry shrinking.
