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In all walks of life, there are unsung heroes. They’re not necessarily shy, but they just don’t draw attention to themselves and the value they add or the work they do. In the world of ingredients, I would put onions, pastry, saffron and potatoes in this category. None tend to play a primary role, but rather acts of vital support. Today’s recipe is a tribute to all these ingredients whose flavors harmonize smoothly. However, even supporting acts sometimes need a helping hand, and no pie is complete without a salad, so I would highly recommend a bowl of leaves dressed in Dijon mustard, lemon juice and olive oil to sit next to it.

Tart with caramelized onions, saffron and potatoes

For this you will need a 20cm diameter springform pan.

Preparation 15 mins
To cook 1h50
Serves 4

4 tablespoons of olive oil
2 large onionspeeled and sliced
1½ tsp fine sea salt
3 cloves of garlic
peeled and grated
12 strands of saffron
½ teaspoon coarsely ground black pepper
1 teaspoon mild curry powder
2 packs of 320 g ready-to-use shortcrust pastry
– I like Jus-rol
500g maris piper potatoes (i.e. 2 large), peeled and cut into 3mm thick slices
oat milkfor glazing

Heat the oven to 200C (180C fan)/390F/Gas 6 and line a 20cm springform pan with parchment paper.

Heat the oil in a large skillet over medium heat and once hot add the onion and salt and sauté, stirring regularly, for 20 minutes, until reduced and caramelized. Stir in the garlic, saffron, pepper and curry powder, cook for three minutes, then remove from the heat.

Take the two brick sheets out of the fridge and unroll them on a work surface. Carefully place the lined mold on a sheet of pastry and, using a table knife, score a circle in the pastry 2 cm larger than the mold. Set it aside, still on its backing paper, with the scraps.

Take the other sheet of dough with the longer side facing you (i.e. like a landscape photo), then cut an 8cm strip on the right side, leaving you with a square of dough. Put it on the mold, push it gently towards the center, then press the bottom and the sides. Use the cutting tape to patch the sides of the pan all the way up, letting any excess hang over the edge.

To garnish the pie, take about a third of the potato and carefully layer the slices in the bottom of the pan, overlapping them by half a centimeter. Top with half the cooked onions, spread them thinly over the potatoes, then add another layer of potatoes. Garnish with the remaining onions and finish with a final layer of potatoes. It won’t look like the pie is very full, but don’t worry.

Remove the paper from the cut circle of dough, lay it over the last layer of potatoes and lightly press the edges inside the pan. Fold the overhanging edges over the top and crimp them or close them with a fork. Cut a 2cm cross in the middle of the lid so that steam can escape during cooking. Cut out any decorative shapes you want from the leftover dough (a few onions, maybe) and arrange them on top.

Brush the pastry lid with oat milk, then bake for one hour and 15 minutes. At the end of this time, prick a skewer in the center: if you notice any resistance, put back in the oven for another 15 minutes; otherwise, if the skewer goes through the potatoes easily, remove the pie from the oven and let rest for 10 minutes.

To remove the pie from the pan, carefully run a palette knife all the way around the edge and, once the pan is cool enough to touch, open the pan and lift it over. Transfer the pie to a serving platter, cut into thick wedges and serve hot with a leafy salad.

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