recipes_Australia_June_2017

JUNE 2017 recipes+ 13

Potato

& Fetta Tart

SERVES 6 PREP 20 minutes

+ 15 minutes to chill COOK 50 minutes

1 quantity Rosemary & Parsley

Shortcrust Pastry (recipe, below)

¾ cup cream

3 eggs, at room temperature

½ cup freshly grated parmesan

2 cloves garlic, crushed

125g fetta, crumbled, plus 125g extra

⅓ cup vegetable or light olive oil

600g waxy potatoes (such as Dutch

cream), thinly sliced

½ cup drained char-grilled capsicum,

chopped

1 sprig rosemary, leaves picked,

plus 2 teaspoons extra, to serve

1 tablespoon coarsely chopped

flat-leaf parsley leaves

Mixed salad leaves, to serve

1 Grease a 28cm x 18cm (base

measurement) 3cm-deep tart pan with

removable base. Place prepared pan on

an oven tray. Roll out pastry between

2 sheets of baking paper until about

3mm thick. Ease pastry into prepared

pan. Trim edges; chill for 15 minutes.

2 Preheat oven to 200ºC/180ºC

fan-forced. Line pastry with baking

paper. Cover base with dried beans,

rice or pie weights. Bake for 15 minutes.

Remove weights and paper. Bake for

a further 10 minutes or until just

coloured. Whisk cream, eggs,

parmesan and garlic in a bowl. Stir

in fetta. Pour into pastry shell; bake for

15 minutes or until just set at centre.

3 Meanwhile, heat oil in a large frying

pan over moderately high heat.

Shallow-fry potato, in batches, for

2 minutes each side or until golden

brown. Drain on paper towel.

4 Arrange potato, char-grilled

capsicum, rosemary and extra fetta in

tart case. Bake for 10 minutes or until

potato is crispy. Sprinkle tart with

parsley leaves and extra rosemary.

Serve with mixed salad leaves.

family comfort

1⅓ cups plain flour

100g butter, chopped

⅓ cup freshly grated parmesan

2 teaspoons finely chopped rosemary

1 tablespoon finely chopped flat-leaf

parsley

1 egg yolk

1-2 tablespoons iced water

1 Sift flour into a large bowl. Using

fingertips, rub in the butter to form

fine crumbs.

2 Add the parmesan, rosemary, parsley,

egg yolk and enough cold water to bring

dough together. Shape into a disc. Wrap

in plastic food wrap; chill for 30 minutes.

Rosemary & Parsley

Shortcrust Pastry

MAKES 1 quantity PREP 5 minutes + 30 minutes to chill

BUDGET

WINNER

$3.

A SERVE

PHOTOGRAPHY

SCOTT HAWKINS

STYLIST

LOUISE BICKLE

FOOD PREPARATION

SARAH MURPHY