Turn your taste-buds upside-down with this fennel and potato tart.
Ingredients
- 2 tablespoons olive oil
- 4 small pontiac potatoes, thinly sliced
- 2 large fennel bulbs, cut into wedges
- 1/3 cup (80ml) Massel chicken style liquid stock
- 1 sheet (25cm) ready-rolled frozen puff pastry
- Baby rocket leaves, to serve
Method
- Step 1Preheat oven to 220°C. Heat half the oil in a 22cm (top measurement) heavy-based, oven-proof frying pan over medium heat. Add one-quarter of the potato and cook for 1 minute each side or until lightly golden. Transfer to a plate. Repeat in three more batches with remaining potato.
- Step 2Heat the remaining oil in the pan and add the fennel. Cook, turning occasionally, for 2-3 minutes or until golden brown and just tender. Remove from heat.
- Step 3Arrange the potato and fennel in layers over the base of the pan, seasoning with salt and pepper between layers. Drizzle the stock evenly over the top. Place pastry over the potato mixture and fold in the excess to fit. Bake for 15 minutes or until pastry is puffed and golden. Remove from oven.
- Step 4Carefully turn, pastry-side down, onto a clean work surface. Cut into wedges and serve immediately, with baby rocket leaves, if desired.
Nutrition
1318 kj
Energy
17g
Fat Total
7g
Saturated Fat
6g
Fibre
6g
Protein
14mg
Cholesterol
205.2mg
Sodium
6g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 as a light meal.
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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