This tart is mega high on flavour and the creamy tender slices of potatoes that are cooked in a rich flavourful sauce are an absolute glory 😋🙌🏻
1 sheet puff pastry
450g New Potatoes
170g Cream cheese
25g mature cheddar Cheese, finely grated
30g black olives, finely chopped
10g mixture of fresh parsley, coriander and chives, finely chopped
120g double cream
2 tbspns melted butter
1.5 tspns Za’atar
1/4 tspn salt
-Preheat oven to 200°C
-On a lightly floured surface, trim puff pastry into a 21x29cm rectangle.
-Place pastry on a lined baking tray. Using a knife, lightly score a border around the perimeter of the pastry, about 1 inch away from the edges. Using a fork, prick the pastry all over the inside of the border.
Bake for 5 minutes and set aside to cool.
Meanwhile, steam the potatoes and carrots until potatoes and carrots for 20 mins. Transfer to a plate and allow to cool enough to handle. Slice potatoes and carrots into 1/4 inch thick rounds. Set aside.
-In a medium bowl, mix together the cream cheese, grated cheddar cheese, olives and herbs until well combined. -Spoon mixture onto cooled pastry. Using a small offset spatula, spread the mixture in an even layer all over the inside of the border.
-In a large bowl, mix together the double cream, salt, za’atar and melted butter.
-Transfer the sliced potatoes and carrots to the large bowl. Using a rubber spatula, carefully toss to evenly coat the slices with the cream mixture. Arrange the slices potatoes and carrots in an overlapping pattern on top of the cream cheese mixture (as shown in the image).
Bake at 200°C for about 20 mins.