Tarte a la Ferlouche

Method

Make the pastry by rubbing cold diced butter into flour and salt until resembling breadcrumbs, then bind with egg yolk and cold water to form a dough; chill for 30 minutes. Divide dough in two and roll out to fit a 23cm tart tin, placing one sheet in the base. Sauté the onions in butter until softened, then layer with diced potatoes, seasoning with salt and pepper, finishing with butter. Pour the milk over the filling, top with the second pastry sheet, seal the edges, and brush with beaten egg. Bake at 190°C for approximately 45-50 minutes until golden brown. Cool slightly before serving warm, traditionally cut into wedges.