Potato, rosemary and cheese tart
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Flakey puff pastry topped with golden potatoes and fresh rocket and rosemary.
Ingredients
Reduced-fat puff pastry
1 sheet(s)
Red skin potato
170 g, unpeeled, very thinly sliced
Olive oil
1 tsp
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Red onion
¼ small, cut into thin wedges
Fresh rosemary
1½ tsp, coarsley chopped
Rocket
¼ cup(s), (baby)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pastry on prepared tray. Using a knife, score (cut) a 1cm border around the edge of the pastry (don’t cut all the way through). Prick pastry within border with a fork.
2
Place potatoes and oil in a medium bowl. Season with salt and pepper and toss to combine.
3
Sprinkle 2 tablespoons cheese over pastry. Arrange potato, slightly overlapping, within border. Top with onion and rosemary. Sprinkle with remaining cheese. Bake for 25 minutes or until pastry is puffed and golden, potato is tender and cheese has melted. Top with rocket to serve.
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