Potato, rosemary and cheese tart
Reduced-fat puff pastry
Potato, desiree, peeled, raw
170 g, unpeeled, very thinly sliced
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
¼ small, cut into thin wedges
1½ tsp, coarsley chopped
¼ cup(s), (baby)
- 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.
- Place potatoes and oil in a medium bowl. Season with salt and pepper and toss to combine.
- 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.