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What to cook? It’s Sunday night. Don’t feel like meat, but know that Mr MWCED will want something a little substantial after soup last night. I settled on this tart because we had the ingredients and I found one recipe that suggested a walnut and parmesan topping, which is perfect because we have a new round of walnuts and will need to start using them. Ok so I cheated and used prepared pastry, you could make your own of course.

This will make four tarts, we ate 2 and can freeze the other 2. As no-one else is going to say it I will have to, “they were delicious”. I could have cut into another – but held back – after all I need to make sure there is something in the freezer for Mr MWCED when I go tripping off to Brisbane next weekend.

This makes 4 pies.







1-1/4 sheet ready rolled shortcrust pastry sheet
3 onions finely sliced, sweat in 20g butter
1/2 teaspoon brown sugar
3 small potatoes finely sliced
1/2 cup finely chopped spinach
1 tsp fresh thyme leaves finely chopped
salt and cracked black pepper
20g finely grated parmesan
2 eggs lightly beaten
1/4 cup sour cream you could use cream, but we never buy cream so this was what we had in the fridge
50g walnuts
1/4 cup grated parmesan

1. Put walnuts onto an oven tray and bake at around 180 Celsius for around 10 minutes. Take out of oven and cool. Blitz in the food processor, or finely chop and add parmesan. Set aside.
2. Prepare pastry – put into pie molds and place in fridge for around 20 minutes.
3. Heat butter in pan and sweat onions for around 15 minutes. Add brown sugar. Add potatoes and cook for another 15 minutes – until potatoes are soft – this will depend on how thin you slice them! Also add thyme at this point and salt and pepper to taste. Once the onions and potatoes have carmalised then take from heat and cool.
4. Break eggs and add to bowl with sour cream and parmesan. Mix until well combined.
5. Take pie molds out of fridge. Add spinach to bottom of pies, then fill with potato and onion mix.
6. Fill carefully with the egg and sour cream mix, try not to get liquid on outside of pastry (but don’t fret too much if a little liquid goes outside of the pastry – just not too much – otherwise the pastry won’t become nice and crusty)
7. Top with the walnut and parmesan mix.
8. Place in oven and cook until pastry and topping is crisp and egg mixture is no longer runny. Can be between 15 and 30 minutes – depending on your oven.
9. Carefully take out of molds and serve with a crisp green salad.


Yowzer, these were Very Delicious. I think they are a Winner. And they might just get me out of Jail while I swan around in Brisbane next week and Mr MWCED has to stay at home.