Herby potato tart
A delicious potato tart with fresh herbs – a perfect companion for any meal, from roast chicken to braaivleis. Serves 4.
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Directions
- Preheat the oven to 200°C.
- Roll the pastry out onto a baking tray large enough to fit the sheet, and fold over the edges to form a border. Or press into a tart pan or ring.
- Make a few holes in the base of the pastry with a fork and brush with the sunflower oil.
- Mix the garlic, thyme, and rosemary and spread evenly over the base.
- Scatter the potato slices over the herbs and season with salt. Sprinkle with the mozzarella and drizzle with a little more oil.
- Brush the borders of the pastry with the egg and bake until golden, about 30 minutes.
Ingredients
- 1 packet store-bought puff pastry
- 5 ml sunflower oil
- 2 garlic cloves, crushed
- 20 ml fresh thyme, leaves only, chopped
- 20 ml fresh rosemary, leaves only, chopped
- 6 baby potatoes, thinly sliced
- Salt, to taste
- 150 g mozzarella, grated
- 1 large egg, lightly beaten