Potato, Anchovy, Feta and Parsley Tart
This can be made in small individual tarts for nibbles, or in one large tart that is cut up into four and served with salad as a lunch idea. You can vary the toppings, using sliced tomato, tomato puree, olives, sautéed onions, sliced courgettes or anything else you may have on hand.
- 2 sheets pre-rolled frozen puff pastry
- 2 large potatoes, peeled, sliced thinly and blanched 3 minutes
- 1 egg
- 100g tin anchovies including their oil
- 250g feta cheese crumbled
- Sprigs of fresh thyme
- Large bunch of parsley, roughly chopped (about ½ cup)
- Salt and freshly ground pepper
Set the oven at 200C. Join the two sheets of pastry (or cut each sheet into six even rectangular pieces), and place on a baking tray. With a sharp knife, carefully cut down into the pastry about 1cm in from the edge, but not right through, on all sides to make a square within the square that will allow the edges to rise up. Beat the egg well and brush over the pastry.
Lay the potato slices on the pastry. Place the anchovies and their oil over the potatoes, then spread the cheese evenly over the tarts. Scatter the sprigs of thyme on this, and sprinkle well with salt and freshly ground black pepper.
Bake in the hot oven for 20 minutes until the pastry is cooked and golden.
Scatter the parsley over the tart, cut into pieces and serve at once.
Suggested Wines to Go With Today's Recipe
Saint Clair Omaka Reserve 2004
Goldwater Zell Waiheke Island 2002
Stonecroft Old Vine 2004
Trinity Hill Shepherds Croft