Potato Tart

Potato Tart

Serves: 6
Calories per serving: 362
Fat per serving: 21g
Saturated fat per serving: 10g
Suitable for freezing: NO

–          500g new potatoes

–          375g packet ready-rolled puff pastry

–          Milk, for glazing

–          2-3 tomatoes

–          90-100g pack goat’s cheese with rind, cut into chunks

–          1tbsp rosemary

–          Salt and pepper, to season

–          1-2tbsp olive oil

1.     Preheat the oven to 220C or Gas Mark 7.

2.     Cook the potatoes in boiling water for 12-15 mins, or until they are just tender, then drain them and rinse under cold water to cool them quickly.

3.     Unroll the pastry and cut away the edges. Lay the pastry on a baking sheet and use the tip of a sharp knife to score a rim about 2cm from the edge, then score a criss-cross pattern in this rim. Prick the centre area all over with a fork. Brush milk over the scored rim.

4.     Slice the potatoes and tomatoes and arrange within the centre area of the pastry.Tuck in pieces of cheese and sprigs of rosemary. Season with salt and grind over some black pepper. Drizzle over olive oil and bake for 20-25 mins, or until the pastry is crisp and the top is light golden.

5.     Remove from the oven and serve immediately, or at room temperature.