200g strong hard cheese (we used Cheddar), ½ coarsely grated, ½ cut into small chunks
200ml tub crème fraiche
500g shortcrust pastry
150g Baron Bigod, sliced
1kg floury potatoes, thinly sliced
2 onions, finely sliced
1 bunch spring onions, roughly chopped
small pinch grated nutmeg
large pinch paprika
1 egg, beaten
- Heat oven to 200C/ fan 180C/gas 6.
- In a small bowl, mix the grated cheddar with the crème fraîche, then set aside.
- Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide.
- Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
- Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions, the sliced Baron Bigod and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with two more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
- Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg.
- Place the pie on a baking sheet, bake for 30 minutes, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hour until golden.
- Leave the pie to rest for 10 minutes, then serve straight from the dish cut into slices, with a salad or baked beans on the side.