Kartoffeltarte aus Blätterteig

Zutaten

• 375 g ready rolled puff pastry
• 1/2 tbsp olive oil
• 200 g new potatoes (4-5 new potatoes)
• 2 cloves garlic (crushed)
• 1/2 tbsp fresh rosemary leaves (or 1/2 tsp dried rosemary)
• 1/2 tsp sea salt
• 210 g mozzarella
• 20 g Parmesan (grated)

Zubereitung

1. 1

   Preheat the oven to 190°C (fan assisted, 210°C non fan)

2. 2

   Unroll the pastry and lay it on a large baking tray. Fold over the edges ½ cm to form a crust/border

3. 3

   Stab the base of the pastry with a fork before brushing with olive oil

4. 4

   Spread the crushed garlic and rosemary evenly over the base of the tart

5. 5

   Using a mandolin or grater, finely slice the new potatoes and scatter them evenly across the tart. Sprinkle over the sea salt

6. 6

   Tear apart the mozzarella and place evenly across the tart. Grate over the Parmesan and drizzle with a small amount of olive oil

7. 7

   Finish by brushing the folded edges with milk

8. 8

   Bake in the oven for 25 minutes or until it is golden brown