Potato tart

Name: Potato tart
Ingredients: 400 g puff pastry; 4 medium potatoes (600 g); 45 ml oil; 3 sage leaves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 375 g buffalo mozzarella

Appetizers - Potato tart by Lioara N. - Recipia

Potato tart bakes in puff pastry, with browned potatoes and melted mozzarella, and the edges are folded over the filling. The middle stays soft, with sage tucked between the potatoes and cheese, while the pastry browns on top. I choose firm potatoes, which hold their shape when sliced thinly. Prep: 20 minutes. Cook: 35 minutes. Total: 55 minutes. Serves: 4. About 810 kcal and 28 g protein per serving.

Ingredients

400 g puff pastry
4 medium potatoes (600 g)
45 ml oil
3 sage leaves
1 teaspoon salt
1/2 teaspoon ground pepper
375 g buffalo mozzarella

Preparation

1. Take the puff pastry out of the fridge and leave it to thaw until it reaches room temperature. 2. Peel the potatoes, wash them and cut them into thin strips. Heat the oil in a frying pan over medium heat, then add the potatoes, sage leaves, salt and pepper. Fry for 15 minutes, until browned and golden. Transfer them to paper towels. 3. Rinse the mozzarella and slice it. Place the puff pastry in a round baking tin lined with parchment paper. Arrange the potatoes and sage over the pastry, then cover them with the mozzarella slices. Fold the edges of the pastry over the cheese. 4. Bake in a preheated oven at 200°C for 15-20 minutes, until the pastry is browned. Serve warm.

Notes

Serve it with a green salad or a roast. You can swap the buffalo mozzarella for the same amount of regular mozzarella; puff pastry contains gluten, and the cheese contains dairy. Firm potatoes hold their shape better when cut into strips, while thicker-cut potatoes need more time in the pan. After rinsing, pat the mozzarella dry, especially if it has been sitting in whey, so it doesn't release liquid onto the pastry. Puff pastry is crispiest freshly baked; leftovers keep covered in the fridge for up to 3 days.