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Baby Potato Tart |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Chill 20 mins |
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My rating |
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Ingredients |
400g baby potatoes, sliced ½cm thick
320g pack reduced-fat ready-rolled puff pastry
80g pack soft goat’s cheese
165g tub ricotta, drained
65g grated pecorino or parmesan
65g bunch spring onions, thinly sliced, dark green parts
reserved
1 garlic clove, finely chopped (optional)
20g pack fresh parsley, leaves picked and finely chopped
1 tbsp olive oil
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Boil the potato slices in a
medium saucepan for 8-10 mins until just tender. Drain and
rinse with cold water, then spread out on a large plate
and leave to cool completely ( ± 20 mins).
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Meanwhile, preheat the oven to
gas 7, 220˚C, fan 200˚C. Unroll the pastry on its paper
and transfer both to a large baking tray. Cut the pastry
to fit the tray.
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Mix the goat’s cheese,
ricotta, 50g pecorino, the white spring onion slices, the
garlic and ¾ of the parsley in a bowl with some black
pepper. Spread evenly over the pastry, leaving a 1cm
border around the edge.
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Arrange the potatoes on top,
overlapping slightly. Brush with the olive oil, scatter
with the remaining pecorino, then bake for 20-25 mins
until golden and puffy. If the pastry in the middle puffs
up, prick with a fork.
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Leave the baked tart to rest
for 5 mins, then scatter with the dark green spring onion
slices and remaining parsley to garnish.
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Freezing tips:
defrost food in the fridge, ideally overnight,
and use within 24 hours of defrosting. Reheat in a
microwave, or covered in foil in the oven. Ensure food is
reheated until piping hot throughout.
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DAILY
DINNERS 
