Dietary Information
Ingredients
- Medium sized potatoes, skin on - 3
- Olive oil - 1 Tbsp
- Butter - 1 Tbsp
- Large onions, sliced thinly - 2
- Cloves garlic, crushed - 2
- Fresh thyme, chopped - 2 Tbsp
- Broccoli, sliced thinly - 1/2 head
- Salt, to season
- Pepper, to season
- Sheets puff pastry - 3
- Feta, crumbled
- Extra thyme leaves - 1 Tbsp
Method
Scrub the potatoes and place into a large pot of boiling salted water. Cook for 15 minutes or until a knife will easily insert. Remove and cool.
In a large frying pan, melt the butter with the oil to a medium heat. Add the onions and garlic, cooking slowly for 8-10 minutes until golden. Add the broccoli for a further 5 minutes along with the thyme. Season with salt and pepper.
Make a rectangle with the pastry 30 x 22 cm. Cut the extra pastry into 1 cm strips and place around the edges creating a border.
Spread the onion over the base. Slice the potatoes thinly and layer them on top with the broccoli, sprinkle over the feta and extra thyme leaves .
Bake for 25 minutes until the pastry is puffed and tart golden. Serve warm.
PER SERVE Energy 2005.2kJ • Protein 11.9g • Total Fat 22.8g • Saturated Fat 10.7g • Carbohydrates 53.3g • Sugar 4.5g • Sodium 788.3mg
Dietary and nutritional info supplied by NZ Nutrition Foundation
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