Name: Potato and feta tart with herb pastry
Prep time: 70 min
Cook time: 50 min
Total time: 120 min
Yield: 5
Ingredients: Potato and feta tart; 3/4 cup thickened cream; 3 eggs; 1/2 cup grated parmesan; 2 clove garlic, crushed; 250 gram feta, crumbled; 1/3 cup vegetable oil; 600 gram potatoes, thinly sliced; 1/2 cup sliced char-grilled capsicum; 1 sprig rosemary, leaves picked; mixed salad leaves to serve; Herb pastry; 1 1/3 cup plain flour; 100 gram butter, chopped; 1/3 cup grated parmesan; 2 sprigs rosemary, leaves picked, finely chopped; 3 thyme sprigs, leaves picked, finely chopped; 1 tablespoon finely chopped parsley, plus extra to serve; 1 egg yolk; 2 tablespoon iced water

Potato and feta tart with herb pastry

This potato and feta tart recipe features a homemade rosemary, thyme and parsley pastry that delivers a full-on flavour kick. A great vegetarian dinner for the whole family

Serves 5

Prep

1H 10M

Cook

50M

Total

Ingredients

Potato and feta tart

3/4 cup thickened cream

3 eggs

1/2 cup grated parmesan

2 clove garlic, crushed

250 gram feta, crumbled

1/3 cup vegetable oil

600 gram potatoes, thinly sliced

1/2 cup sliced char-grilled capsicum

1 sprig rosemary, leaves picked

mixed salad leaves to serve

Herb pastry

1 1/3 cup plain flour

100 gram butter, chopped

1/3 cup grated parmesan

2 sprigs rosemary, leaves picked, finely chopped

3 thyme sprigs, leaves picked, finely chopped

1 tablespoon finely chopped parsley, plus extra to serve

1 egg yolk

2 tablespoon iced water

Method

1.Preheat oven to 200°C. Lightly grease an 18 x 28cm, 3cm-deep loose-based flan dish.

2.For the herb pastry, sift flour into a large bowl. Rub butter into flour until mixture resembles breadcrumbs. Stir in grated parmesan, herbs, egg yolk and enough cold water to bring dough together. Season. Form into a ball, then wrap in plastic wrap. Chill for 30 minutes.

3.Roll out pastry between 2 sheets of baking paper to 3mm thick. Ease into pan, then chill for 20 minutes. Trim edges and bake blind for 20 minutes. Remove paper and weights, then bake for 5 minutes. Reduce oven to 180°C.

4.In a bowl, lightly whisk cream, eggs, parmesan and garlic together. Stir half the feta through. Season, then pour into pastry case. Bake for 15 minutes until just set.

5.In a frying pan, heat oil on high. In batches, fry potato slices for 3 minutes on each side until crispy. Drain on a paper towel. Layer potato slices, char-grilled capsicum, rosemary and remaining feta in tart case. Bake for 8-10 minutes until potato slices are crunchy.

6.Serve tart topped with extra fresh herbs and accompany with salad leaves.