Italian potato tart
Ingredients
- 300 g puff pastry rolled
- 1 red onion cut into mini wedges
- 300 g potatoes cooked and sliced
- 100 g nduja sausage or chorizo - sliced
- 200 g taleggio cheese or Ardrahan cheese, , sliced
- 4 tbsp parmesan grated
- Salt and pepper
- 80 g rocket leaves to serve
Method
- Preheat the oven to 200ËšC.
- Line the puff pastry on a work surface and roll into a square either 4 individual 10X10cm squares or a larger to share 20X30cm square. Place on a baking tray set with parchment paper.
- Brush the edges of the pastry with egg wash.
- Next, scatter the slices of potatoes, nduja sausage and onion.
- Place the taleggio cheese and sprinkle the parmesan.
- Place in the oven and bake for 15-25 minutes until well coloured and bubbling.
- Remove from the oven, portion into 4 pieces, and serve immediately with some rocket leaves.
