Alexandrina Cheese, Onion and Potato Tart

Alexandrina Winter Recipes Series

This cheese and onion potato tart is easy to make, looks stunning and tastes wonderful. Best of all you can make it ahead and reheat from frozen, ready for unexpected guests. Gather a seasonal salad, a pot of home-made chutney and you will have a weekend lunch at your fingertips.

ALEXANDRINA CHEESE, ONION AND POTATO TART

Serves 6-8

Groundwork – 25 minutes preparation time + 25 minutes in oven for pastry + 25 minutes in oven for tart to cook

elements

375 g Shortcrust Pastry Sheet

1 tablespoon of butter (to grease pan)

2 tablespoons of olive oil

3 onions, finely sliced

4-6 shallots, finely sliced

250g potatoes, precooked until tender (peel or unpeeled your choice)

1 egg

1 egg yolk, beaten

250 g Alexandrina Fresh Jersey Ricotta

250 ml Alexandrina Crème Fraîche

100 g Alexandrina Finniss River Romano, sliced thinly

technique

preheat oven 180 C

grease either one large flan tin (25cm diameter) or six small tins (10 cm diameter)

roll out the pastry thinly, line the tins, refrigerate to set for 25 minutes before baking

line pastry cases with baking paper, fill with baking beans or rice, bake in the preheated oven for 10-15 minutes until the pastry has set with a golden edge

remove the paper and beans, checking that the base of the pastry is cooked (return to oven for 4 minutes if needing more time), leave to cool

remove from the oven, and place onto the bench to cool

in a saucepan, warm the olive oil, and add the sliced onions, cook until golden brown, approximately 8 minutes, add the shallots

drain the onions in a sieve, *collecting an excess juices to use in a salad dressing

slice the cooked potatoes, 5mm thick, slice into rounds

to make the filling, beat the ricotta, adding the egg, egg yolk and crème fraiche, season with salt and pepper

place the onion mix into the tart tin to cover the base *or divide the onions between the tartlets pans.

place the cooked potatoes on top of the onions

pour in the egg mix, filling to the brim of the pastry

reduce the oven to 160C and bake for 25-30 minutes, until the mixture has set.

Leave the tart to relax to room temperature, leaving on the bench

lay thin slices of Alexandrina Romano on top, and place under a grill, allowing the cheese to melt over the sides of the tart

Calcium Hero of the Dish | FRESH JERSEY RICOTTA

Alexandrina's Fresh Jersey Ricotta is made with a mixture of whey and Alexandrina’s Full Cream Jersey milk. Ricotta in Italian means ‘re-cooked’, it evolved from the ‘whey’ left from the making of cheese. Fresh Jersey Ricotta is a mass of creamy-white, fine and moist grains, and is firm in texture - not too wet, nor too solid. A small round wheel is made that looks like an upturned basin, with a patterned surface, the result of being drained in a colander then placed in a small tub. Fresh Jersey Ricotta is delicately lemony, mild and milky, with a slightly sweet, eggy flavour and has a fresh aroma. Fresh Jersey Ricotta is full of fresh protein. It is best eaten fresh, suitable for spreading or it can be used as a filling or for baking. 8.7 % minimum fat | available in 500 g tub.

 As well as ...

Calcium Hero of the Dish | FINNISS RIVER ROMANO

Alexandrina's Finniss River Romano is a piquant infused pecorino-style cheese, aged for over 12 months. This handmade cheese has an extraordinary pleasant taste and texture. It lingers long on the palate, with a delightful aroma and visual appeal. Match with red wine varietal.S erve this cheese | on a platter with pinenuts, sundried tomatoes and green olives. It is also versatile shaved on top of savoury dishes with basil, roast tomatoes and garlic. 27.9 % minimum fat | available in a 10kg wheel, or various weighted wedges vacuum packed.

Looking for the Alexandrina Range? | Alexandrina Cheese work with an incredible network of retailers and one or two key partners across the country. This list is just the beginning of where you can find Alexandrina Cheese products near you.  We recommend giving retailers a call to check for which Alexandrina Cheese products they have in stock. Here is the link ---> Stockists

Looking for Potatoes | Try one of the growers at your local independent grocer or at Farmers Market.

Looking for Olive Oil | We love Peninsula Providore’s cold pressed extra virgin olive oil. This oil is a medium style with some lovely grassy green notes on the finish. Here is the link ---> Peninsula Providore

Plating up | If you have a large wooden chopping board, display the galette on the board, with a knife and server.

Top Tip | This matches beautifully with a winter salad of kale, apples, currants and sliced almonds for some crunch.

 *this tart is both rustic and real, adapt to your own style, give it finesse by cutting the potatoes into rounds (not like this one!!)  

Find more Alexandrina Recipes here |  Alexandrina Curd’s & Whey blog 

https://alexandrinacheese.com.au/blogs/curds-whey

We are preparing ourselves for our second Cook - Along - Together Challenge this Winter with Alexandrina Cheese Company

You are welcome to tune in to our LIVESTREAM on Wednesday to hear about how this #challenge is going to work. (resuming in July 2023)

Our fourth recipe of the series is this delicious Alexandrina Cheese, Onion and Potato Tart.

We are keen for you to post your cooking photographs either on facebook or instagram, using our new hashtags.

#cookalongtogether #alexandrinacheese

Each week the second hashtag will change, stay tuned!

#cheeseonionpotatotartcookalongtogether

Alexandrina Cheese Club - Recipes & Cooking - Australia

First published sometime during the early 2000’s – Cooking with Rebekah, and commonly Rebekah handed out little recipes at the Alexandrina Cheese stall at the farmers market.