I make no apologies for this tart, it is a full-on carb fest, fantastic for a winter’s night when all you want to do is curl up in front of the TV and snooze. But at the same time I’d happily eat this during the summer with green salad and chilled glass of white. A contradiction in terms? No, just a beautifully versatile and simple tart than can be thrown together at a moment’s notice and tweaked depending on what you have in the fridge.
In its current incarnation this tart is puff pastry topped with spring onions, thyme and fat coins of potato hiding under melty goat’s cheese. But how about swapping the onions and thyme for red onion marmalade and sliced black olives; slow-roasted tomatoes and basil; or pesto. Switch the goat’s cheese for feta. During the summer, when you fancy something a little lighter, you can slice the potatoes paper-thin. You don’t even need a recipe but I’ll give you one anyway.
Potato and goat’s cheese tart
(Serves 4)
- 1 x 375g pack of pre-rolled puff pastry
- 5-6 new potatoes, sliced 0.5cm thick
- 6 spring onions
- 2 tsp dried thyme
- 200g goat’s cheese
- salt and pepper
- olive oil
Pre-heat your oven to 200°C.
In a medium pan boil the potato slices for about 5 mins or until soft. Drain.
Unroll the pastry onto a baking sheet and with a knife, score a 2cm border around the edge of the pastry making sure not to cut completely through. With a fork, gently prick the pastry inside of the border.
Keeping within the border, sprinkle over the chopped spring onions and thyme then arrange the potato slices in a single layer. Season with salt and pepper then crumble over the cheese. Drizzle a little olive oil over the top and bake for 25 mins until the pastry is puffed and golden. If the cheese looks to be browning to quickly move the tart to a lower shelf in the oven or cover with foil.
Now go forth and tart it up!
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