Friday, August 23, 2013

Rainbow peppers + potato tart


So whilst we are in full swing of national potato day I have a fantastic but equally as simple potato tart for you all to whip up. When we went on our potato pilgrimage last week to the Ballyknocken school of cooking Catherine showed us how easy it was to put together a potato tart. For hers she used caramelised onions and thyme with salad potatoes, well it was divine so I thought to myself have a look in your fridge girl + see  what happens.

For this recipe you will need:
1 roll of puff pastry
1 cup of homemade tomato sauce(see previous blogs)
1/2 red pepper
1/2 Yellow pepper
1 teaspoon of chopped thyme
1/2 cup of ricotta cheese
4 medium queen potatoes already cooked
Olive oil 
Salt and pepper to season
Rocket to garnish

Pre heat your oven to 200'c. Unroll your puff pastry no need to roll it thinner it will be thin enough.

 Cut your pastry into 4 pieces then ladle on the tomato sauce leaving the edges clean. Next slice your potatoes thinly and place them onto the pastry evenly, follow this with your thinly sliced peppers. Then with a spoon dollop the ricotta in and around the potatoes. Lastly drizzle with olive oil and season with salt and pepper. 

Pop the four mini tarts in the pre heated oven for 25mins. The pastry should be golden in colour and puffed up nicely on the sides. I liked to garnish the tarts with some fresh peppery rocket, absolutely gorgeous and so so simple.

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