New potato, shallot & manouri tart

Step 1

Heat 2 tbsp oil in a frying pan over a medium-low heat, then add the shallots with a pinch of salt and fry for 15-20 minutes, stirring frequently, until caramelised. Tip into a bowl with 1⁄2 of the lemon thyme, the vinegar and 1⁄2 tsp salt; stir to combine.

Step 2

Meanwhile, put the new potatoes in a saucepan, cover with salted water and bring to the boil. Cook until just tender (15-20 minutes). Drain and set aside to cool.

Step 3

Heat a griddle pan over a high heat. Rub the manouri cheese with the remaining 1 tbsp oil and char on both sides in the pan, turning it 90° to get char marks in a crosshatch pattern. Set aside to cool and season both sides. Once the potatoes are cool, cut them into 0.5cm slices. Preheat the oven to 180°C, gas mark 4.

Step 4

Unroll the pastry and use a 23cm-diameter round cake tin or saucepan lid to cut out a circle. Lightly score a circle around 3cm in from the edge and spread a layer of the shallot mixture within the inner circle. Arrange the potatoes on top, then put the manouri in the middle. Fold the pastry edges over the filling, overlapping and pinching the pastry as you fold.

Step 5

Brush the egg over the exposed pastry, then sprinkle the sesame seeds all over. Ideally, chill the tart for 30 minutes. Bake for 20-30 minutes until golden and the pastry is cooked through. Remove from the oven and allow to cool slightly before drizzling with the honey and scattering over the remaining lemon thyme leaves.