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Baby potato tart recipe

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Baby potatoes, spring onions and a variety of creamy and tangy cheeses create this super spring tart, perfect for entertaining or a simply delicious dinner with leftovers for lunch. See method

Serves 6
Takes 1 hr
389 calories / serving
Freezable
Vegetarian

Ingredients

600g baby potatoes, sliced ½cm thick
320g pack reduced-fat ready-rolled puff pastry
125g pack soft goat’s cheese
250g tub ricotta, drained
100g grated pecorino
100g bunch spring onions, thinly sliced, dark green parts reserved
1 garlic clove, finely chopped
30g pack fresh flat-leaf parsley, leaves picked and finely chopped
1 tbsp olive oil

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1625kj
389kcal 19%
Fat
21g 30%
Saturates
12g 60%
Sugars
3g 4%
Salt
1.3g 21%

of the reference intake
Carbohydrate 32.1g Protein 15g Fibre 4.7g

Method

Boil the potato slices in a medium saucepan for 8-10 mins until just tender. Drain and rinse with cold water, then spread out on a large plate and leave to cool completely (for about 20 mins).
Meanwhile, preheat the oven to gas 7, 220˚C, fan 200˚C. Unroll the pastry on its paper and transfer both to a large baking tray.
Mix the goat’s cheese, ricotta, 75g pecorino, the white spring onion slices, the garlic and ¾ of the parsley in a bowl with some black pepper. Spread evenly over the pastry, leaving a 1cm border around the edge.
Arrange the potatoes on top, overlapping slightly. Brush with the olive oil, scatter with the remaining pecorino, then bake for 20-25 mins until golden and puff y.
Leave the baked tart to rest for 5 mins, then scatter with the dark green spring onion slices and remaining parsley to garnish.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Potato recipes