Baby potato tart recipe
Baby potatoes, spring onions and a variety of creamy and tangy cheeses create this super spring tart, perfect for entertaining or a simply delicious dinner with leftovers for lunch.
See method- Serves 6
- Takes 1 hr
- 389 calories / serving
- Freezable
- Vegetarian
Ingredients
- 600g baby potatoes, sliced ½cm thick
- 320g pack reduced-fat ready-rolled puff pastry
- 125g pack soft goat’s cheese
- 250g tub ricotta, drained
- 100g grated pecorino
- 100g bunch spring onions, thinly sliced, dark green parts reserved
- 1 garlic clove, finely chopped
- 30g pack fresh flat-leaf parsley, leaves picked and finely chopped
- 1 tbsp olive oil
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1625kJ 389.0kcal
- Fat
- 21g
- Saturates
- 12g
- Salt
- 1.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 32.1gProtein 15.0gFibre 4.7g
Method
- 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 (for about 20 mins).
- 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.
- Mix the goat’s cheese, ricotta, 75g 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.
- 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 puff y.
- Leave the baked tart to rest for 5 mins, then scatter with the dark green spring onion slices and remaining parsley to garnish.
- See more Potato recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
