Puff pastry tart with potato, lardo and olive tapenade
Serves 2 - 4
Prep Time: 10 MINS
Cooking time: 25 MINS
Ingredients
1 sheet frozen puff pastry
2tbs Bippi chilli olive tapenade
½ potato, sliced thin
25g lardo or pancetta, sliced thin and into bite size pieces
1tbs Extra Virgin Olive Oil (EVOO)
Sea, salt to taste
1 egg, whisked
Black pepper and dried oregano, to taste
To serve
EVOO
Pecorino, grated
Chopped parsley
Method
Preheat the oven to 200deg Celsius fan forced and remove a sheet of pastry from the freezer placing on a sheet of baking paper.
Mix the potato slices with 1tbs EVOO and sea salt to taste and set aside. Meanwhile, cut a 1-2cm border around the sheet of puff pastry, and poke throughout the centre square with a fork to create holes. Brush the sheet of puff pastry with the egg wash.
Spoon the Bippi chilli olive tapenade into the middle of the pastry and spread thinly up to the border. Layer the potatoes over the chilli olive tapenade and spread pieces of the lardo (or pancetta) over the potato. Season with black pepper and dried oregano to taste. Place in the oven for 15-20minute until the pastry is puffed and golden brown.
Remove the tart from the oven, and top with EVOO, pecorino and parsley. Cut in four pieces and serve as a snack or with a side salad.
Video
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