Baby potato tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the potato slices in a medium saucepan for 8-10 mins until just tender. Drain and rinse with cold water, then spread out on a large plate and leave to cool completely (for about 20 mins)

Step 2

2 Meanwhile, preheat the oven to gas 7, 220 ̊C, fan 200 ̊C. Unroll the pastry on its paper and transfer both to a large baking tray.

Step 3

3 Mix the goat’s cheese, ricotta, 75g pecorino, the white spring onion slices, the garlic and 3⁄4 of the parsley in a bowl with some black pepper. Spread evenly over the pastry, leaving a 1cm border around the edge.

Step 4

4 Arrange the potatoes on top, overlapping slightly. Brush with the olive oil, scatter with the remaining pecorino, then bake for 20-25 mins until golden and puffy.

Step 5

5 Leave the baked tart to rest for 5 mins, then scatter with the dark green spring onion slices and remaining parsley to garnish