We had an amazing Christmas last year! Shane, Max and I ended up hosting my Mum and sisters at our house for a delicious lunch, my sister Meredith did an amazing ham and I did desserts and side dishes. One of the side dishes was this potato tart, it was inspired by a recipe in the Christmas edition of Food Magazine – Meredith and I had a great time scouring magazines for food ideas. I changed it up a bit to suit our tastes and it was a hit, easy and delicious! It is the perfect addition to your table next time you are entertaining guests.
2 sheets flaky puff pastry, thawed
1 egg lightly beaten
2-3 medium-large sized potatoes, thinly sliced
150 grams of spreadable cream cheese
2 sprigs of fresh rosemary, finely cut
1/2 cup grated cheese
A drizzle of olive oil
shavings of parmesan to sprinkle on top
salt and pepper to season
Pre-heat your oven to 180°C and line a baking tray with wax paper.
Place pastry sheets on top, overlapping each other in the middle , seal with beaten egg. Fold all sides in 1cm and brush with egg and press with a fork to seal. Prick the base all over with a fork and press the fork, this will stop the pastry from rising.
Spread the cream cheese all over the base, sprinkle with half the rosemary and salt and pepper.
Place potatoes in a single layer so that they just overlap. Drizzle with olive oil and sprinkle the grated cheese and remaining rosemary, season with salt and pepper.
Bake for 30-35 minutes until pastry is puffed and golden and the potatoes are cooked.
To serve cut into 8 large squares and sprinkle shaving of parmesan.