Potato And Onion Tart

INGREDIENTS

INSTRUCTIONS

Preparation: thinly slice the onions, peel and chop the tomatoes,  :  
peel and thinly slice the potatoes  Time: 30 minutes preparation, 1
hour chilling, 25 minutes cooking  time. Place the butter, iced water
and lemon juice into a large bowl.  Add 1/4 of the flour and mix to
form a paste using a fork. Add the  remaining flour and mix to form a
smooth dough. Wrap in plastic wrap  and put in the fridge for one hour.
To prepare the filling heat the oil in a large pan. Add the onions and
cook, stirring over a low heat until they are a golden brown. Add the
tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
thickened.  Heat the extra oil in a large, shallow pan. Add the
potatoes in a  single layer. Cook, turning once, until the potatoes are
golden brown.  Roll out the pastry between two sheets of greaseproof
paper to fit a  23cm fluted flan tin. Line the tin with the pastry and
bake for 25-30  minutes or until crisp and golden brown.  Spread the
onion filling over the base of the cooked pastry. Arrange  the potatoes
on top of the onion. Spread over the sour cream and  sprinkle with
paprika. Bake in a hot over (200C) for 8 minutes or  until the top is
golden brown. Serve hot or at room temperature.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 390
Calories From Fat: 364
Total Fat: 41.4g
Cholesterol: 99.4mg
Sodium: 125.1mg
Potassium: 250.7mg
Carbohydrates: 6.6g
Fiber: 2g
Sugar: 3.5g
Protein: 1.5g