Â鶹Éç

Available for over a year

Ingredients: • 300g wholewheat or shortcrust pastry • 350g Jersey Royal potatoes, washed and cut into quarters • 450g Onions, peeled and chopped • 25g Butter or coconut oil • A handful of chopped parsley • 100g Cheddar Cheese grated • 2 Garlic cloves peeled and crushed • 15 ml full cream milk • Sea salt and freshly ground black pepper to taste Method: • Begin by making your pastry. Roll it out fairily thinly and line your quiche tin or individual tart cases. • Prick the pastry with a fork a few times and bake without filling for about 10 to 15 minutes at 200c. • Meanwhile, prepare the filling. Boil the potatoes until just tender. Heat the butter in a large frying pan or saucepan and gently cook the onions until soft and translucent. • Combine the potatoes and onions, parsley, 60g of the cheese, garlic milk, salt and pepper. • Cool a little, then pile the filling into the prepared cooked pastry cases. • Sprinkle with the remaining cheeese and bake in the oven at 220c for about 22 to 30 minutes until golden. • Individual tarts will need less time, about 20 minutes. • Serve with a crisp green salad.