Vegan_Food_and_Living_Cookbook_-_Spring_2019

Light Lunches^ RECIPES

1 Remove the pastry from the

packaging and allow it to rest at

room temperature.

2 Preheat the oven to 200°C/Gas

Mark 6.

3 Thinly slice the potatoes to a

thickness of about 3-4mm (0.1in)

and boil or steam for around 8

minutes, or until just tender. Drain

and leave to cool.

4 Unroll the pastry on a large, flat

baking sheet and, with a sharp knife,

score a boarder of about 1cm

(0.4in). Don’t allow your knife to go

all the way through the pastry. Prick

the pastry all over with a fork.

5 Place the potatoes on the pastry,

staying within the border. Pull the

thyme leaves from the stalk, then

destone and roughly chop the olives.

Scatter the thyme and olives over

the potatoes. Carefully fold up the

edges of the pastry and pinch the

corners together. Sprinkle with sea

salt and freshly ground black pepper.

6 Bake in the oven for 20-25 minutes,

or until the pastry and potatoes are

golden brown. Slice and serve.

TIP For the best results, use an ‘all-

round’ potato, such as King Edward,

which won’t fall apart. I prefer to

buy Kalamata olives with the stones

in, which I remove myself as they

taste so much better!

Potato and olive tart

By Julia Shannahan (www.FriFran.com)

Serves 4 | Prep 10 mins | Cook 25 mins | Calories 371 (per serving)

1 sheet vegan puff pastry,

such as Jus-Rol

400g potatoes (around

2-3 potatoes)

60g Kalamata olives

(around 14 olives)

1 fresh thyme sprig

½ tsp sea salt fl akes

½ tsp freshly ground

black pepper

Total fat Saturates Salt Sugar Protein

18.5g 8.7g 0.4g 1.3g 6g