Potato and Peppadew Tart

Name: Potato and Peppadew Tart
Ingredients: 700 g baby potatoes; 80 ml (1/3 cup) butter; 15 ml (1 tablespoon) olive oil; 3 onions, finely sliced; 8 anchovy fillets, drained and chopped; 30 ml (2 tablespoons) rosemary leaves; 125 ml (1/2 cup) peppadews; 400 g puff pastry; extra butter; 1 egg, lightly beaten; salt and ground black pepper

Bake this free form tart to serve as a light lunch accompanied by a fresh salad.

Published 27 November 2019

Method

Preheat oven to 220°C (450°F). Grease a baking tray.
Boil the potatoes in salted water until tender, about 15 minutes. Cool and slice thickly.
Heat the butter and olive oil in a saucepan and fry the onions, anchovy and half the rosemary leaves until the onions are soft.
Roll the pastry on a floured board into a 28 x 50 cm rectangle and place on the greased baking tray. Spread the onion mixture onto the pastry leaving a 5 cm border. Top with the potato slices and peppadews. Sprinkle with the remaining rosemary and dot with the extra butter. Fold the pastry border over the edges of the filling, brush with the beaten egg and season well.
Bake for 20 minutes until golden and puffed up and serve with a salad.