I’m all for quick and simple dishes, especially when the hordes descend and you have to feed them toot suite! This tasty tart fits the bill, and you can mix up the flavours a bit with different vegetable and cheeses. Just remember to make sure the vegetables are very finely sliced to ensure they cook through in the time it takes for the pastry to cook. Best kitchen tool ever invented is the mandolin, which makes this job so quick and easy.

Serve with a salad or two and you’re done. Time to put your feet up with a glass of vino. Plus the hordes will be happy too.

Enjoy!

POTATO GRUYERE & SAGE TART

Adapted from a recipe by Mindfood Magazine

INGREDIENTS

2 x sheets frozen puff/flaky pastry, thawed
300g waxy potatoes, such as Desiree, very thinly sliced
1 garlic clove, crushed
1 tbsp extra virgin olive oil
⅓ c sage leaves
150 g Gruyere cheese, thinly sliced

To Serve
grated parmesan
grated zest of 1 lemon
pesto

METHOD

Preheat oven to 200°C. Place both sheets of puff/flaky pastry on a baking tray lined with baking paper, and cut into large circles.

Slice the potato on a mandolin to get extra thin slices. Then place the potato, garlic and olive oil in a bowl and season with salt. Toss with your hands to coat the potato slices in the garlic and oil. Add sage leaves, and toss again until they are lightly oiled.

Arrange the potato slices and sage leaves on top of the pastry, leaving a 1.5cm border. Top with slices of gruyere cheese and freshly cracked black pepper.

Place in the oven and bake for 25 minutes until crisp and golden. Sprinkle over the grated parmesan, lemon zest and a drizzle of pesto. Serve straight away while still hot.

Serves 2 - 4