Puff pastry tart with potatoes, courgette and burrata
An easy puff pastry tart with feta cream, potatoes, courgette, pesto and burrata.
Servings 4 people
Calories 630kcal
Ingredients
- 1 roll puff pastry
- 2 medium potatoes
- 1/4 courgette
- 150 g cream cheese
- 80 g feta
- 1 handful fresh basil leaves, chopped
- 1 clove garlic, grated or crushed
- Salt and pepper
For the topping
- 3-4 tbsp green pesto - find the recipe here
- 1 burrata
Instructions
- Place the puff pastry on a sheet of baking paper.
- Score the pastry with a knife about 2 cm in from the edge all the way round, – not deep, just a light score line.
- Brush the border with a little oil or a beaten egg, sprinkle with sesame seeds and bake the pastry in a preheated conventional oven (top and bottom heat) at 200°C for 10 min.
- Mix the cream cheese, feta, basil and garlic together, and season with salt and pepper.
- Slice the potatoes and courgette thinly, ideally on a mandoline so the slices are all the same thickness.
- Spread the feta cream over the slightly cooled pastry base. Spread it with the back of a spoon, taking care not to lift the spoon too much, or you will drag the pastry up with it. Use gentle, sweeping strokes, out to the border you scored in the pastry. You can warm the back of the spoon in some boiling water first, - it makes the cream easier to spread.
- Arrange the potato and courgette slices on top of the feta cream, - they can overlap so the whole base is covered.
- Bake the tart for a further 10-14 min., – still at 200°C, and let it cool for about 5 min. before serving.
- Top with the burrata torn into smaller pieces, plenty of fresh pesto and some fresh basil, if you like.
Nutrition
Calories: 630kcal | Carbohydrates: 44g | Protein: 18g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 71mg | Sodium: 523mg | Potassium: 559mg | Fiber: 3g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 23mg | Calcium: 233mg | Iron: 2mg