About this Recipe
By: Emma Parsons
Our Estate Select extra virgin olive oil brings out the flavour of the potatoes and onions in this recipe making it that much more ‘moreish’.
- 1 sheet (400 g) of pre-rolled puff pastry
- ½ red onion, sliced
- 400 g charlotte potatoes, peeled and thinly sliced
- 2 Tbsp Liviana Estate Select extra virgin olive oil
- ½ tsp Himalayan pink sea salt
- 150 g cream cheese
- 2 Tbsp of cream
- 120 g cheddar cheese, grated
- 1 egg yolk
- 1 Tbsp of milk
- ¼ tsp of coarse black pepper
- 2 sprigs fresh rosemary
This recipe is so easy to put together and will keep your guests coming back for more. Say good bye to your boring potato bake recipe and serve up this easy potato tart at your next braai, it is a definite crowd pleaser and will have everyone feeling satisfied.
Step by Step Instructions
Preheat the oven to 220°C.
Line a baking sheet with baking paper and then place the puff pastry on top. Using a sharp knife, score the pastry about 2.5 cm from the edges to create a crust. Using a fork, prick the pastry inside the crust and place it into the fridge while you prepare the filling.
In a mixing bowl, coat the sliced onion with half of the olive oil and salt.
In another bowl coat the potato slices with the remaining oil and salt.
In a third mixing bowl, mix together the ricotta cheese and cream.
Remove the pastry from the fridge and spread the ricotta filling all over the inside of the pastry. Evenly place the red onions on top and then arrange the potato slices on top of the onions, slightly overlapping. Sprinkle over the grated cheese.
Whisk the egg yolk and milk together with a fork and brush it over the crust.
Top with the black pepper and fresh rosemary and cook the tart in the oven for 25-30 minutes.
The crust should have risen on the sides and the pastry should be a golden brown colour.
Allow to cool for 5 minutes before cutting into squares and serving.