1 medium red onion, peeled and finely sliced
1 tsp olive oil, plus extra for greasing
170g spelt flour
3 tsp baking powder
½ tbsp. finely chopped thyme leaves
½ tbsp. wholegrain mustard
1 tsp salt
170g potatoes, peeled and grated
100g mild soft goat’s cheese, crumbled
1 large egg
3 tbsp milk
Place the onion on a baking tray, drizzle with olive oil and cook at 180°c for 15 minutes, until softened. Remove from the oven and set aside, leaving the oven on.
Place the flour in a bowl and mix in the baking powder, thyme, mustard and salt. Stir in the onion, potato and two thirds of the cheese.
Lightly whisk the egg with the milk, then mix in with the dry ingredients to make a rough dough. Be careful not to over mix.
Grease and line a shallow 15cm cake tin with baking parchment. Spoon the dough into the tin, scatter the remaining cheese on top then cook on shelf 1 for 40 minutes.
Leave to cool in the tin for ten minutes before turning out.
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