Serves: 6-8Don't serve this tart chilled from the fridge - it tastes much better at room temperature.

400g flaky pastry
3 Agria potatoes, peeled, cut into 3cm chunks, boiled in salted water until tender, drained and cooled
3 spring onions, thinly sliced
200g feta, crumbled
1&1⁄2 cups grated tasty cheddar
4 eggs, beaten
200ml cream
2 cloves garlic, finely chopped
2 tablespoons thyme leaves
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Preheat the oven to 220°C.

Roll the pastry out on a clean floured surface then use it to line a 28cm loose-bottomed tart tin.Scatter the potatoes, spring onions, feta and cheddar evenly over the pastry.

Mix the eggs, cream, garlic, thyme, salt and pepper together in a bowl then pour the mixture evenly over the potato mixture.

Bake for 25-30 minutes or until the filling is set, puffed up and browned. Remove from the oven and cool.

Serve at room temperature (or picnic temperature) in wedges.