Saint Andre and Fingerling Potato Pies

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

These sophisticated Saint André and potato tarts offer a masterclass in balancing rich, savoury flavours. This vegetarian dish features a crisp, buttery pastry base filled with deeply caramelised onions that have been slow-roasted in white wine and red wine vinegar for an intense depth of flavour. The addition of tender sliced potatoes and a delicate nutmeg-spiced custard provides a comforting texture that perfectly complements the star of the show: the decadent, triple-cream Saint André cheese.

Ideal for a special weekend lunch or as an impressive starter for a dinner party, these individual tarts can be prepared in stages to suit your schedule. The combination of the sweet onions and the molten, buttery cheese creates a truly luxurious homemade meal. Serve them warm with a crisp green salad and a glass of dry white wine to cut through the richness of the French cheese.

Ingredients for Saint Andre and Fingerling Potato Pies

250 גרם קמח רגיל
1 כפית מלח
170g (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
ביצה גדולה אחת
2 tablespoons (or more) cold water
450g white onions, halved lengthwise, thinly sliced crosswise (about 1200ml )
475ml dry white wine
60 מ"ל חומץ יין אדום
60 מ"ל שמן זית
2 כפות רסק עגבניות
2 כפות סוכר
1 large fresh thyme sprig
1 כפית מלח
1/2 כפיות פלפל שחור טחון
1/2 Turkish bay leaf
230g fingerling or baby Dutch yellow potatoes
2 large egg yolks
160ml whipping cream
1/8 teaspoons salt
Pinch of ground black pepper
Pinch of ground nutmeg
170g Saint André cheese, cut into 6 slices

How to make Saint Andre and Fingerling Potato Pies

Blend flour and salt in processor. Add butter; using on/off turns, cut in butter until coarse meal forms. Add egg and 2 tablespoons cold water. Blend until moist clumps form, adding more cold water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled.)

Preheat oven to 191°C. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut out 5-inch rounds, gathering scraps and rerolling dough as needed to make 6 rounds total. Transfer rounds to six 4 1/2-inch-diameter tart pans with 3/4-inch-high sides and removable bottoms. Press dough onto bottom and up sides of each pan, extending 1/8 inch above tart pan edge. Bake crusts until golden brown, pressing down with back of fork if bubbles form, about 22 minutes. Cool.

Preheat oven to 204°C. Mix first 10 ingredients in 13x9x2-inch metal baking pan. Bake until onions are golden and almost all liquid is absorbed, stirring every 20 minutes, about 2 hours. Cool. Remove thyme sprig and bay leaf.

Meanwhile, place potatoes in small saucepan. Add enough water to cover by 1 inch. Boil until potatoes are tender when pierced with knife, about 10 minutes. Drain; cool. Cut potatoes crosswise into 1/4-inch-thick rounds.

Preheat oven to 163°C. Whisk yolks, cream, salt, pepper, and nutmeg in small bowl to blend. Divide onions among crusts, spreading evenly. Arrange potato slices in single layer over onions. Divide egg mixture among pies.

Bake pies until edge of filling is set, about 7 minutes. Top each pie with 1 slice cheese. Bake until cheese melts, about 4 minutes. Cool slightly. Remove sides from tart pans and serve pies warm or at room temperature.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.