This recipe for their Potato Rosemary & Garlic Tart is exactly what we’re craving right now.
2 organic dutch cream potatoes (important for the tastiest & moist potato)
1 tbsp olive oil (for garnish)
1 tbsp cooking oil (eg. canola oil or sunflower oil)
1 bunch fresh rosemary (finely chopped – reserve some ends for garnishing)
1 bunch fresh thyme
2 cloves garlic
2 tbsp flaked sea salt
2 tbsp Meredith’s Marinated Goats Cheese
200g (7 ounces) high quality puff pastry or make from scratch
1 egg for egg wash
1 tsp white pepper
1 tsp freshly ground black pepper
Preheat oven to 390°F
Wash your potatoes & leave skin on. Using your mandolin, slice potato into 2mm (1/10 inch) slices. Marinate your potato in crushed garlic, cooking oil, 1 tbsp finely chopped rosemary, pinch of salt & set aside.
Take your mud dish and measure out the pastry. Cut slightly larger than the dish so that there is excess to fold over edges. Place pastry inside dish and begin folding at the edges until you get a consistent pattern around the circumference of the tart. Brush the edges of the pastry with raw egg.
Spread goat’s cheese and some oil across the base of the tart, followed by the remaining chopped rosemary, fresh thyme leaves removed from stems, freshly ground black pepper and white pepper.
Begin placing sliced potatoes by fanning out around the edges leaving half an inch gap from the pastry edge and circling in towards the middle until covered.
Bake in oven for 40 minutes or until potato and pastry is golden.
Once cooked, leave to cool for 10 minutes. Garnish with olive oil, salt flakes, black pepper, Rosemary & Thyme and serve!