Scott’s Potato Tart

Hi, its Scott, here and it’s the time of year when I start thinking about purchasing my seed potatoes and as usual when I’m thinking about sowing seeds it gets me to thinking about what I will be making when I harvest what I have sowed.

And the humble spud is no exception, but I do think it’s sometimes overlooked especially main crop varieties with new potatoes there nothing better than simply boiling or steaming them and serving them simply with butter and enjoying them for what they are fresh new season potatoes.

But main crops varieties tend to play more of a supporting role to a piece of meat or fish for example.

but sticking with the recent theme of simple weather that being simple to make or simple because of the amount of ingredients used I remembered this recipe where the humble spud takes the lead role, and it is a potato, rosemary, and anchovy tart.

Extremely easy to make and using little ingredients this tart showcases the potato and paired with a simple salad it makes for an excellent lunch and coming in at around £2 to make a whole tart that will serve 6 people if you have grown your own vegetables its excellent value for such a flavour some dish.

And so, lets head to the kitchen and hear how its made.

For this recipe you will need

Ingredients for potato tart

250g sliced white onion.

250g sliced potato main crop variety.

320g ready rolled puff pastry sheet

2 anchovy fillets

50g finely grated parmesan

20ml olive oil.

5g chopped rosemary.

1 egg yolk

Method

Start by sweating the onion in a little oil you want a light golden-brown colour once ready remove from the heat and cool whilst that’s happening slice the potatoes as thinly as possible you can use a mandolin or simply slice with a knife then add them to a mixing bowl with the oil, anchovy fillets and rosemary season with salt and pepper and toss together.

Now take ready rolled puff pastry and using the back of a knife score in a  1-inch boarder around the perimeter of the sheet been careful not cut trough then using a fork prick the base of the pastry inside the boarder.

Then spread the cooled onions over the pastry keeping within the boarder and sprinkle with 30g of the parmesan also keeping inside the borders then layer the potatoes on top of the onions and cheese then use the egg yolk to glaze the boarder then cook in a preheated oven set @200c for 20-30 minutes.

I hope you give it a go it really does make the potato shine! And that’s it from me this week.