Fancy tart in just a few minutes

This is a recipe I came across a few years ago and really enjoyed. Best of all, it’s incredibly simple – it looks much more complicated to make than it actually is. Perfect for impressing friends who pop in for lunch, or add a few side vegetables for a lovely, light dinner in no time at all.

As a rule, when I cook I try to make everything from scratch. Not puff pastry, however. If Jamie Oliver says that he uses shop-bought, that’s good enough for me 🙂 Buy the best puff pastry that you can, all-butter if possible. This tart is made with a circular base as it’s more visually appealing, but there’s nothing to stop you making a more rustic version on a rectangular base.

All you need to do is slice your ingredients very thinly (use a mandolin if you can) and layer them on to the pastry:

The original recipe calls for Taleggio cheese but I needed to use a vegetarian cheese. I found this delicious cheese from Wooton Organic Dairy at a food fair recently, it’s a hard, unpasteurised sheeps cheese. You can use any kind of cheese you like as long as it melts well – you’ll probably want to choose a fairly mild cheese.

Rosemary, potato and cheese tart

1 packet of puff pastry

4-5 small salad potatoes, thinly sliced (use a waxy variety – I use Charlotte potatoes)

Half a red onion, thinly sliced

2-3 sprigs rosemary

100g mild, melting cheese

Olive oil for drizzling

Salt and pepper, to taste

1. Roll out pastry and cut out a large circle shape, I use a large mixing bowl as a guide.* Score a line about half an inch from the edge of the pastry – this will allow your crust to rise.

2. Arrange sliced potatoes in concentric circles, working from the outside to the centre.

3. Sprinkle with a little salt and pepper.

4. Scatter sliced onion, crumbled cheese and rosemary over the potatoes and finish with a drizzle of olive oil.

5. Bake in the oven at 180°C for about 20-25 minutes – until golden brown. Serve whilst hot with a side salad or some vegetables.

* You can sprinkle the leftover scraps of pastry with cinnamon sugar and bake later to make cinnamon twists – waste not, want not! 🙂

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~ by smileysoyabean on 29 April 2012.

4 Responses to “Fancy tart in just a few minutes”

  1. Looks great! I’ve just had lunch and seeing this has made me hungry again! The Hairy Bikers have a lovely (and easy) recipe for Puff Pastry that I felt in love with upon trying – try it and you’ll be blown away 😛

  2. Sorry I’m only getting back to you now – in the midst of exams atm. I haven’t been able to find an online version but fear not! I consulted the hardcopy 😛 This is their “rough puff pastry” and is absolutely divine. The following makes enough for the top crust of a pie (or a base like yours). 225g strong white flour, a pinch of fine sea salt , 185g cold butter cut into cubes, 125ml water and 2 tsp of fresh lemon juice.

    Mix the flour and the salt together and then add the cubed butter piece by piece, mashing it into the mixture – it should all be lightly coated. Then add the lemon juice and water, continually working the butter in with it all. Eventually the dough should all come together and the bowl be almost clean. Roll out the dough into a rectangle (3x long as it is wide) on a well floured surface.

    Fold down the top third of the pastry, then fold up the bottom third. Press the edges with your rolling pin. Turn it all by a quarter then make three shallow impressions across the pastry (keeps it together better). Roll out the rectangle again. Repeat 5 times. Wrap in clingfilm and leave in the fridge for at least an hour.

    Seems like a fair bit of work but it is worth it!

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