This is a very rustic tart, slices of pre boiled new potatoes are simply tossed in
herbs and creme fraiche and scattered over puff pastry, and baked. The tart is tasty hot
or cold, perfect for a picnic.
Prep: 15 minutes
Cook: 15-20 minutes
400g puff pastry
500g new potatoes, parboiled so that they are just tender, then slice thinly
with their skin on
1 large red chilli, finely chopped
4 tbsp mixed herbs, finely chopped (I use a mixture of fresh herbs from my
1 garlic clove, crushed
250ml crème fraîche
100g parmesan, freshly grated
100g fine asparagus tips
maldon salt and freshly ground black pepper
2 tbsp olive oil
Preheat an oven to 220°C.
Pastry: Roll the puff pastry into a large circle (20-25cm, you can
use a pastry tin to do this) so that the pastry is 3mm thick. Place the pastry on a
Filling: Mix together 200ml creme fraiche with the chilli, mixed
herbs, garlic, 80g of the parmesan and season with salt and pepper. Toss the
potatoes in the mixture so that they are well coated. Evenly spread the filling over
the pastry leaving a 2cm rim. Scatter the asparagus over the tart, spoon the
remaining creme fraiche, sprinkle over the rest of the parmesan and drizzle the
olive oil over the tart.
To Cook: Cook the tart in the preheated oven for 15-20 minutes
until the tart is light golden.