The combination of flavours in this tart are perfect for a starter dish, light lunch or snack. Baked in a deliciously flaky puff pastry, this tart is salty, savoury and sweet, and our melted cherry bocconcini gives it a creamy texture.
Switch up toppings based on your tastes – you could consider substituting potatoes for sun dried tomatoes, olives, capsicums, zucchini, artichokes or even pesto. The possibilities are endless!
| 220g | Cherry Bocconcini |
| 1 sheet | puff pastry sheet (ready rolled & thawed) |
| 1 | potato (thinly sliced) |
| 1 | garlic clove (finely chopped) |
| 2 tsp | extra-virgin olive oil |
| 1/2 cup | caramelised onion |
| 2 sprigs | rosemary |
| salt & pepper to taste |
| 1 | Preheat oven to 180°C. Line a baking tray with non-stick paper. |
| 2 | Trim the puff pastry sheet into a rectangular shape. Place onto baking tray & lightly prick with a fork. Using a knife, gently score a 1.5cm border around the edge of the pastry. |
| 3 | In a bowl, combine the sliced potato, garlic, oil, rosemary leaves & salt & mix through. |
| 4 | Top the pastry evenly with the sliced potatoes & place in oven for 25 minutes. |
| 5 | Remove from oven and top with caramalised onions, Cherry Bocconcini, extra drizzle of olive oil & rosemary leaves. Return to the oven for another 5 mins. |
| 6 | Serve warm. |
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