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    Potato and prosciutto tart

    TO DRINK: Fleur du Cap Semillon will add wonderful citrus flavours to complement the tart.

    Print Recipe

    Potato and prosciutto tart

    Serves: 4
    Cooking Time: 40 mins

    Ingredients

    • DRESSING
    • 125ml (½ cup) good quality mayonnaise
    • 15ml (1 tbsp) Parmesan, grated
    • 15ml (1 tbsp) lemon juice
    • 1 x 400g roll puff pastry
    • 6 new potatoes, thinly sliced
    • 30ml (2 tbsp) olive oil
    • salt and freshly ground black pepper, to taste
    • 8 slices prosciutto, torn
    • 2 garlic cloves, sliced
    • 1 jumbo egg, lightly beaten
    • 125ml (½ cup) Parmesan

    Instructions

    1

    For the dressing, combine all the ingredients and stir well. Set aside.

    2

    Preheat the oven to 200°C and line a 23cm Swiss roll tin with baking paper.

    3

    Roll out the pastry on a lightly floured work surface and line the tin. Score a 1cm border around the edge of the pastry with a sharp knife.

    4

    Place the potato slices and oil in a bowl, season and toss to combine. Layer the potato mixture, prosciutto and garlic on the pastry and brush the edges of the pastry with the egg.

    5

    Bake until the pastry is golden and the potato is tender, about 20 – 25 minutes. Turn it out of the tin, sprinkle with the Parmesan and serve with the dressing.

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