THE TART UP

Start with an eggy all-in-one breakfast feast, make crustless, Mexican mini-tarts for the lunchbox, then serve an ingenious, veg-forward slice for supper. Yes, this summer, we’re eating tarts at every meal

STICKY MAPLE-ANDEMMENTHAL POTATO SHEET TART

“This is your go-to when you’ve invited guests around for drinks – the sweetness of the honey with the buttery pastry and salty, cheesy potatoes are a heavenly combo.”

Serves 8

A LITTLE EFFORT
GREAT VALUE Preparation: 35 minutes
Cooking: 45 minutes

Woolworths all-butter puff pastry 2 x 250 g sheets, thawed
large potatoes 4–6, thinly sliced
olive oil 2–3 T
sour cream 1 x 250 g tub
Emmenthal 200 g, grated
sea salt and freshly ground black pepper, to taste
rosemary 10 g, finely chopped, plus extra to garnish
free-range egg 1, beaten
maple syrup or honey, for drizzling

1 Preheat the oven to 200°C. Score a 1–2 cm border around each sheet of pastry and chill until ready to assemble.

2 Toss the potatoes in the olive oil to coat. In another bowl, combine the sour cream, cheese, seasoning and rosemary.

3 Spread evenly onto the pastry inside the borders, then top with an even layer of potatoes. Do not pile too many slices of potato on top of each other as they won’t cook evenly, 2–3 slices at most.

4 Brush the borders of the tarts with egg and bake for 35–45 minutes, or until the pastry is golden and the potatoes are tender and slightly golden. Rotate the tart during baking for even cooking. To serve, drizzle with maple syrup or honey and garnish with rosemary.

MEAT-FREE WINE: Ashbourne Sandstone Sauvignon Blanc Chardonnay 2018

LEEK-AND-PANCETTA SKILLET BREAKFAST TART WITH CRISPY HARISSAFRIED EGGS