Potato Tart Stuffed with Feta and Serrano Ham
This recipe makes a round 28cm tart.
1 sheet puff pastry (250g)
800g potatoes (such as Yukon Gold), peeled
150g feta, crumbled
80g serrano ham
60ml soy milk
2 tablespoon Greek yogurt
½ tsp dried rosemary
Salt, to taste
Pepper, to taste
Preheat your oven to 180C and grease a 28cm round quiche pan. Roll out the puff pastry sheet and line the pan with the pastry.
Using a madoline, slice the potatoes about 1.2mm thick; you can do this by hand but just make sure all the slices are the same for even cooking.
In a small bowl whisk together the eggs, milk, yogurt, rosemary, salt and pepper and set aside.
Now it is time to assemble the tart. Start with a single layer of potato slices; don’t worry about it being perfect, you want it to overlap a bit. Top with 1/3 of the serrano ham and then 1/3 of the feta. Continue with another layer of potatoes and then the serrano ham and the feta. Repeat this step once more and finish off with one last layer of potatoes. Finally pour the egg mixture over the potatoes.
Transfer the tart to the oven and bake for 50 minutes, a toothpick should be able to go straight through and come out clean. Enjoy with a simple green salad!