Tartra with a Twist

Ingredients

• 500g (2 cups) potatoes, boiled and mashed 500g (2 cups) potatoes, boiled and mashed
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 40g (4g sugars)
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions and cook until caramelized, about 15 minutes.
3. 3.
   Add the mushrooms to the skillet and cook until they release their moisture and become golden brown, about 10 minutes.
4. 4.
   In a mixing bowl, combine the mashed potatoes, caramelized onions, mushrooms, minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix well to incorporate all the flavors.
5. 5.
   Roll out the puff pastry sheet on a lightly floured surface. Cut it into two equal rectangles.
6. 6.
   Spoon the potato filling onto one half of each pastry rectangle, leaving a border around the edges.
7. 7.
   Fold the other half of the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
8. 8.
   Brush the top of each Tartra with beaten egg wash.
9. 9.
   Place the Tartra on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for a smooth and creamy filling.
• Puff pastry — Thaw the puff pastry according to the package instructions before using. Handle it gently to prevent tearing.

Tips & Tricks

• For a burst of freshness, sprinkle some chopped parsley or dill over the Tartra before serving.
• Experiment with different herbs and spices to customize the flavor profile of the filling.
• Serve the Tartra warm as an appetizer or pair it with a fresh salad for a satisfying main course.
• Leftover Tartra can be reheated in the oven for a few minutes to regain its crispiness.
• If you prefer a vegetarian version, you can omit the caramelized onions and mushrooms and add sautéed spinach or grated cheese to the filling instead.

Serving advice

Serve the Tartra as a centerpiece on a platter, garnished with fresh herbs. Cut it into individual portions and accompany it with a dollop of sour cream or a side of tangy pickles for a delightful contrast of flavors.

Presentation advice

To enhance the presentation, brush the top of the Tartra with melted butter before baking. This will give it a beautiful golden sheen and make it even more appetizing.