Main

Caraway, potato, fontina and sage tart

Name: Caraway, potato, fontina and sage tart
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 375g frozen all-butter puff pastry (we used Carême brand), thawed; 1 1/2 tsp caraway seeds, toasted, ground; 300g (1 medium) desiree potato, peeled, very finely sliced (we used a mandoline; 20.00 ml extra virgin olive oil, plus extra to brush; 1/2 bunch sage, leaves picked; 120g fontina cheese, coarsely grated; 20g unsalted butter

1 rating

30m

35m

Jump to recipe

by Phoebe Wood

Feb 15, 2019

This rustic vegetarian tart has an earthy texture and cheesy centre.

375g frozen all-butter puff pastry (we used Carême brand), thawed
1 1/2 tsp caraway seeds, toasted, ground
300g (1 medium) desiree potato, peeled, very finely sliced (we used a mandoline
1 tbs extra virgin olive oil, plus extra to brush
1/2 bunch sage, leaves picked
120g fontina cheese, coarsely grated
20g unsalted butter

Method

1.

Preheat the oven to 200°C. Line a large baking tray with baking paper.
2.

Place pastry on a sheet of baking paper and roll out to a wide square. Trim edges to form a rough round. Invert onto prepared tray and peel paper from pastry. Scatter pastry with caraway, leaving a 10cm border.
3.

Toss potato and oil in a bowl and season with salt flakes. Arrange half the potato slices in an even layer over the caraway, keeping the 10cm border. Scatter two-thirds sage and half the cheese over potato, then cover with remaining potato
4.

Scatter with remaining cheese. Brush potato with a little extra oil, then fold in edges of pastry, crimping to seal. Bake for 30-35 minutes or until deep golden.
5.

Melt butter in a small saucepan over medium heat. When hot, add remaining sage and fry for 10 seconds or until crisp. Drain on paper towel, then scatter over tart to serve.