Potato and Spring Onion Free Form Tart with Black Pepper Pastry

This is a free form tart featuring a black pepper shortcrust pastry topped with soured cream, potato slices and spring onions.

The combination of the black pepper and spring onions brings out a delicious flavour in the potato. The soured cream adds a very savoury taste whilst being creamy. The texture of the potato is soft and contrasts the crisp pastry. A couple of extra minutes in the oven could have been used to brown it a little more and cook the base ever so slightly better as it remained a little soft from the soured cream. I think therefore in future the spring onions will be put on 5 minutes before it is baked so they don't go dry. Other than that, a lovely spring bake.