Chilli Potato Tart
Recipe supplied by: Sharon Jackson
Ingredients
- CHILLI POTATO FILLING
- 750g ripe tomatoes – halved lengthwise and deseeded
- 3 tblspn extra virgin olive oil
- 4 whole garlic cloves, unpeeled
- 1 large red chilli
- 1½ teaspoons sea salt flakes
- 1 tblspn caster sugar
- 500g waxy potatoes, boiled in skins for 15 mins., peeled and sliced thinly
- CHILLI PASTRY
- 200g plain flour
- Pinch salt
- 100g unsalted butter
- 25g parmesan cheese
- 1 red chilli, deseeded and very finely chopped
Method
- CHILLI POTATO FILLING
- Roast tomatoes – place onto oiled baking tray – cut side up – sprinkle with remaining olive oil, garlic, sea salt and chilli. Cook at 180°C
- After 10 minutes – remove garlic – squeeze flesh into a bowl
- Remove chilli after 15 minutes when the skin is blistered and slightly charred. Cool a little, peel, deseed, chop finely, add to garlic
- Leave the tomatoes for extra 45 – 50 minutes – until very soft and slightly charred. Scoop the tomato out of the skins, mash with a fork, add seasonings
- CHILLI PASTRY
- Sieve flour and salt into a bowl. Rub in butter until it resembles breadcrumbs
- Stir in parmesan and chilli. Add enough cold water, a little at a time to make a firm dough
- Roll onto a lightly floured surface to fit a 25cm fluted tart dish
- Place into the greased tin. Prick base with fork. Chill for 30 minutes. Line with foil and baking beans
- Heat a baking sheet in a preheated oven 200°C. Place shell onto sheet, bake for 10 – 15 minutes. Remove the foil and beans
- Spread tomato mixture evenly over the tart base, spread with potato in concentric circles. Increase heat to 230°C
- Pour crème fraiche (sour cream) over the potato. Bake for 10 – 15 minutes, until top is lightly golden
Cooking Tips & Tricks
To serve
 |
Serve with a tossed salad |
- Number of serves: 6
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 08.07.2015
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