Bocconcini, Potato & Rosemary Tart


4 serves
35 minutes


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 tspn 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.

Similar Recipes

Digital Recipe Book

Digital Download
Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!