Gruyere, potato, and thyme tartlets

Special equipment • 4 x 4in (10cm)

tart pans with removable bottoms • pie weights or dry beans

SERVES 4

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra, lightly beaten, for egg wash

2 all-purpose waxy potatoes, peeled and cut into ½in (1cm) dice

2 tbsp olive oil

1 small onion, very finely diced

sea salt and freshly ground black pepper

a few sprigs of fresh thyme, leaves picked

2/3 cup shredded Gruyère cheese

1 cup (200ml) heavy whipping cream

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured surface and use to line the tart pans. Trim the excess, line the pastry shells with parchment paper, and fill with dry beans. Bake in the oven for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of each with a little egg wash, and return to the oven for 2–3 minutes to crisp. Remove, and set aside. Reduce the oven temperature to 350°F (180°C).

2 Boil the potatoes in a small pan of salted water for about 5 minutes until just starting to soften but still not tender; do not overcook. Drain.

3 Meanwhile, heat the oil in a large nonstick frying pan over low heat. Add the onion and a pinch of sea salt, and cook gently for about 5 minutes until soft. Add the partially-boiled potatoes and the thyme, and season with some pepper. Cook, stirring occasionally, for about 10 minutes until the potatoes begin to brown.

4 Remove from the heat, and stir in the Gruyère. Taste, and season some more if needed. Divide the mixture evenly among the pastry shells. Mix together the cream and the 2 eggs, then carefully pour equal amounts into each tart. Place the tarts on a baking sheet, and bake in the oven for 20–30 minutes until set and golden. Serve hot.

Gruyere, potato, and thyme tartlets