Recipes

Paul Flynn’s tarte flambé

Paul Flynn's face
Paul Flynn
Sat Nov 30 2019 - 06:00
Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 1 packet of ready-rolled puff pastry, defrosted
  • 1 onion, peeled and very thinly sliced
  • 1 packet of smoked bacon lardons
  • 5 cooked new potatoes, sliced
  • 100ml sour cream
  • A few picked thyme leaves (optional)
  • A little olive oil for the baking tray
  •   

1 Set your oven to 175 degrees Celsius, or equivalent.

2 Brush a shallow roasting tray lightly with olive oil.

3 Unwrap the pastry on to the tray then pierce it numerous times with a fork while leaving an edge all round unmarked.

4 Smooth the sour cream evenly almost to the edges. Distribute the potatoes, then scatter on the onions, followed by the bacon and thyme over the top.

5 Bake for 20 minutes, until glazed and golden.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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