- 2 large onions
- 1 tablespoon olive oil
- 1 kg potatoes, peeled
- 2 cups grated tasty cheddar cheese
- 250g creme fraiche
- 1 tablespoon finely chopped chives
- salt and freshly ground black pepper
- 500g Edmonds Savoury Short Pastry
- 1 egg yolk, lightly whisked
Thinly slice the onions, heat the oil in a frying pan over a moderate heat and gently cook the onions until just tender.
At the same time place the potatoes in a saucepan with salted cold water and bring to the boil. Boil for 5 minutes and then remove the pan from the heat and drain.
Preheat oven to 180 C.
Thinly slice the potatoes into discs.
Mix together the creme fraiche, grated cheese and chives, season to taste with salt and freshly ground black pepper.
Line a 22cm spring form cake tin with pastry.
Place a layer of potato in the base and then a layer of onion. Add some dollops of cheese mixture and then continue layering to the top of the tin.
Cover the top with pastry and seal the edges. Make a couple of slashes in the top for steam to escape.
Brush the top of the pastry with egg.
Bake for 45 minutes or until pastry is golden and firm.