Entrees

Potato and smoked pancetta tart

Name: Potato and smoked pancetta tart recipe
Yield: 5
Ingredients: 375g frozen butter puff pastry (we used Carême brand), defrosted; 6 medium-sized desiree potatoes, peeled, sliced into 2mm rounds on a mandoline; 150g smoked pancetta, cut into thick lardons; 2 rosemary sprigs, leaves picked; Extra virgin olive oil, to drizzle

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by delicious. team

delicious. team

Apr 01, 2021

Hospitality power couple Martin Benn and Vicki Wild are teaming up with legend Chris Lucas for the holty anticipated Melbourne restaurant, Society. Here they share recipes- teasers into what's to flip Australian fine dining on its head. Including this potato and smoked pancetta tart.

375g frozen butter puff pastry (we used Carême brand), defrosted
6 medium-sized desiree potatoes, peeled, sliced into 2mm rounds on a mandoline
150g smoked pancetta, cut into thick lardons
2 rosemary sprigs, leaves picked
Extra virgin olive oil, to drizzle

Method

1.

Preheat oven to 220°C.
2.

Place a baking tray in the oven and leave to heat for at least 30 minutes.
3.

Place pastry on a large tray lined with baking paper. Lay the potato slices in rows over the pastry, slightly overlapping each other from top to bottom. Scatter the pancetta evenly over the potato.
4.

Place tart into the fridge for 30 minutes or until the pastry firms up. Finely chop the rosemary and transfer to a bowl with 1 tsp sea salt flakes and set aside.
5.

Remove pastry from fridge and season with rosemary salt, freshly ground black pepper. Drizzle with olive oil. Slide the tart off the tray, on the baking paper and onto the baking tray in the oven.
6.

Bake for 45 minutes or until golden and crisp. Remove from the oven and transfer onto a wire rack. Season and drizzle with more oil. Serve immediately.