What a way to start the day !
Who doesn't love puff pastry for breakfast.. or lunch... or dinner!
I love the simplicity of this recipe. Gorgonzola cheese is very similar to Stilton, it has such a delicious sharp bite but yet creamy aftertaste and works beautifully when matched with creamy mascarpone cheese . Match made in heaven if you ask me.
POTATO & BLUE CHEESE SAVOURY TART
INGREDIENTS
320g Jus-Rol Block of pastry (or whatever shop brand you prefer)
150g Gorgonzola Piquante cheese
60g Mascarpone cheese
3 Tablespoons cream (50ml)
2 large potatoes (thinly sliced, I used red rooster)
2 Tablespoons Olive oil (for the potato)
1 red onion (thinly sliced)
Black pepper
Salt
1 egg yolk (egg wash)
1 tablespoon milk (egg wash)
Fresh Rosemary (Optional)
METHOD
Preheat your oven to 220C
Take your pastry out of the fridge 20minutes before you need to use it (easier to unroll)
Unroll you pastry and place on a greased tray lined with baking parchment
Chill pastry while you slice your potatoes and onions no point in leaving it hanging around while you chop!
Toss the sliced potatoes with the oil and mix well, the oil helps cook the potatoes in the oven.
Using a knife score about an inch away from the edge to create a border all the way around your puff pastry.
With a fork prick the base within the rectangle but not the border. You want the border to rise.
DO NOT PRICK THE BORDER OR YOUR PASTRY WILL DEFLATE WHILE BAKING.
You want the walls of the puff pastry to rise while your potato and cheese filling bubbles away contained within the border.
Next mix your cream and mascarpone along with most of the gorgonzola to a paté and smear the base of your pastry tart ( within the walls of the border )
Sprinkle the rest of the gorgonzola on the cheese base, scatter the onion over the cheese mixture and layer thinly sliced potato on top of the onion .
At this stage you could also add a touch of chopped Rosemary to the mix for another Flaaaaaaavour ….
Season with a little sea salt and ground black pepper
Place in your oven for 25 minutes until golden and bubbling at 220C
Remove and cool on a rack before slicing and serving with a gorgeous salad and cold glass of SOMETHING!
KA-BOOM…. HERE COMES THE WEEKEND!!!
