recipes_Australia_Issue_130_May_2017

weekend cooking

3636 recipesrecipes++ MAY 2017 MAY 2017

Impressive and nourishing, this

Hot potato tart is the ultimate comfort food

3 equal-sized all-rounder potatoes

(such as desiree)

2 teaspoons vegetable or olive oil

4 thick lean beef sausages

2 sheets reduced-fat puff pastry, thawed

1½ tablespoons Dijon mustard

1 clove garlic, thinly sliced

40g butter, melted

2 teaspoons chopped thyme,

plus 1 teaspoon extra (optional)

1 egg, lightly whisked

Mixed salad, to serve

1 Preheat oven, with an oven tray, to

200ºC/180ºC fan-forced. Cook potato

in a saucepan of boiling water for

10 minutes or until tender. Drain.

Cool slightly; thinly slice.

2 Meanwhile, heat oil in a frying pan over

moderate heat. Add sausages; cook and

turn for 6 minutes or until browned

and cooked. Drain on paper towel. Slice.

3 Stack pastry sheets on a clean work

surface. Using a plate as a guide, cut a

24cm disc from pastry. Transfer to a

sheet of baking paper. Brush pastry

with mustard, leaving a 2cm border.

Top with garlic and sausage. Arrange

potato over sausage.

4 Brush potato with butter, then sprinkle

with thyme. Brush pastry border with egg.

Transfer tart, with paper, to preheated

oven tray. Bake for 25 minutes or until

puffed and golden. Sprinkle with extra

thyme (if using). Serve with salad.

Potato, Sausage & Thyme Tart

SERVES 4 PREP 15 minutes COOK 35 minutes NUTRITION 2133kJ; 22g fat (10g sat); 16g protein; 41g carbohydrate; 8g fibre a serve

COST $3.50 a serve + HEALTH BITE Omit oil. Use cooking oil spray instead.