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.

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