And once again, I have to post something that includes my ultimate vice - the mother of all dairy products. The weekend just passed involved a sincere physical effort on my part (I won't go into details, but I will divulge that I am now on the waiting list for a new liver) and as such I thought it deserving to satisfy my primal urge with a hearty, filling tart that included three of my favourite things = carbs, potatoes and mountainous piles of fetta and cheddar cheese.
I can only say, this is an incredibly diverse recipe that can be changed as you please. The flakier the pastry the better, as it adds a wonderful textural contrast to the creamy filling that awaits tastebud heaven.
fetta & potato tart
400g (2 sheets) flaky puff pastry200g goat's fetta, crumbled
150g tasty cheese, grated
3 large waxy potatoes, washed
3 spring onions, finely sliced
4 free range eggs
200ml cream
2 garlic cloves, crushed
1 handful lemon thyme, chopped
salt and pepper, to taste
Preheat oven to 220 degrees celsius. Dice the potatoes into large chunks and bring to the boil in a large saucepan until just cooked. Drain and set aside to cool.
Roll out the pastry and line a 26cm deep dish tart tin. Place the cooked potato, fetta, tasty cheese and spring onion evenly over the pastry.
Whisk together eggs, cream, garlic, thyme, salt and pepper in a bowl and pour over the tart filling. Place in oven and bake for 30 minutes or until pastry if browned and filling is just set.
Remove from oven and let cool for 5 minutes before serving warm with a leafy green salad.
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