Potato and prosciutto tart

September 19, 2015 (Last Updated: January 11, 2019)

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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September 19, 2015 (Last Updated: January 11, 2019) By
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