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1
If youre making the pastry, mix the flour and butter in a food process or until mixture resembles fine breadcrumbs.
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2
Add 1-2 tablespoons of water and process for 5 seconds to combine.
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3
Turn out onto lightly floured surface and gather into a smooth ball.
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4
Roll out the pastry on a sheet of baking paper large enough to fit the base and sides of a 23 cm (9 inch) flan tin.
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5
Ease the pastry into the tin, trim the edge and chill for 15 minutes.
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6
Preheat the oven to 190C (375F).
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7
Cover the pastry with a piece of greaseproof paper, fill with uncooked rice or baking beads and bake for 10 minutes.
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8
Remove the paper and weights and bake for another 10 minutes.
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9
Cool slightly.
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10
Thinly slice the potatoes.
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11
Cook in a steamer for 15 minutes, until just tender (I use the microwave).
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12
Drain off any liquid, cover and allow to cool slightly.
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13
Layer the potato in the pastry shell in an overlapping pattern with the onion, gently pushing the layers in to compact them.
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14
(I just make one layer of white potato, one of sweet potato, then a layer of onion).
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15
Finish with a layer of onion.
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16
Combine the cream, eggs, mustard, and seasonings and pour over the tart.
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17
Bake at 190C (375F) for 35 minutes or until golden.
