Potato and Broccolini Pastry Tart

Crispy golden pastry tart filled with rosemary potatoes, extra sharp cheese, garlic and beautiful green broccolini!

This tart is perfect to serve for brunch, lunch or a side to go with your dinner. If you would like to serve it as your main meal and you would like more of it, simply double this recipe. This will give you 2 full tarts filled with double the goodness! Serve with a garden salad on the side and you have yourself a healthy balanced dinner.

This is packed with just the right amount of seasoning. The fresh minced garlic and half the cheese is spread over the pastry before you add the potatoes. Then even more cheese sprinkled over to finish off the baking. If you cannot find broccolini, just replace it with broccoli. Chop the broccoli into small florets so they don’t take too long to cook through.

It’s really easy to throw together using classic ingredients I’m sure you already have most of in your home right now. This is exactly why I know you will love to make and enjoy this potato pastry tart. Nothing fancy, just good food!

Potato and Broccolini Pastry Tart

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• Author: Wholesome Patisserie
• Total Time: 45 minutes
• Yield: Serves: 3-4

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Description

Crispy golden pastry tart filled with rosemary potatoes, extra sharp cheese, garlic and beautiful green broccolini!

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Ingredients

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• 1 square sheet frozen puff pastry, thawed
• 2 Tbsp extra virgin olive oil
• 2 medium cloves garlic, minced
• ½ cup (30g) extra sharp cheese block, grated, or a vintage cheddar. I use Cracker Barrel Extra Sharp Block Cheese
• 2 small (each weighing approx. 100g each) white potatoes, either desiree or dutch cream potatoes, washed & skin on
• ¼ cup (5g) fresh rosemary, roughly chopped
• Salt and pepper, to season
• 3 stalks broccolini, trimmed and chopped into florets *

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Instructions

1. Preheat oven to 200ºC (400ºF). Line a flat baking tray with parchment paper.
2. Once pastry has thawed, place on lined tray.
3. Using a small sharp knife, carefully score a 2cm border around the edge of the pastry. This will allow the edges to puff up.
4. Lightly prick the middle with a fork.
5. Brush the entire pastry with 1 tablespoon of olive oil.
6. Working within the scored border, sprinkle and evenly spread over the minced garlic.
7. Sprinkle over half the grated cheese.
8. Prepare potatoes by slicing both very thinly, use a mandolin if you have one. Place in a small mixing bowl.
9. Drizzle sliced potatoes with 1 teaspoon of the remaining olive oil. Toss to coat well.
10. Add chopped rosemary and season with salt and pepper. Toss to coat well.
11. Arrange potatoes evenly over the cheese, you will have multiple layers of potatoes.
12. Transfer to oven and bake for 15 minutes.
13. Remove from oven, arrange broccolini over potatoes and sprinkle over remaining cheese.
14. Drizzle over remaining olive oil.
15. Return to oven and bake for a further 10 minutes or until edges are golden brown.
16. Remove from oven, slice and enjoy!

Notes

Store any leftovers in an airtight container, refrigerated, for 2-3 days.

* If you can’t find broccolini, use broccoli instead and slice into small florets.

• Prep Time: 20min
• Cook Time: 25min