Photo of Potato, rosemary and cheese tart by WW

Potato, rosemary and cheese tart

7
7
6
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
Flakey puff pastry topped with golden potatoes and fresh rocket and rosemary.

Ingredients

Reduced-fat puff pastry

1 individual

Potato, desiree, peeled, raw

170 g, unpeeled, very thinly sliced

Olive oil

1 tsp

Reduced-fat 15% 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.

Notes

SERVING SUGGESTION: Salad of rocket leaves, roma tomatoes and torn basil leaves. Drizzle with balsamic vinegar and extra-virgin olive oil.