potato, fennel and lemon thyme tart
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potato, fennel and lemon thyme tart
  • 1 sheet store-bought puff pastry
  • 1 egg, lightly beaten
  • 150 grams desiree (waxy) potatoes, peeled and thinly sliced
  • ½ fennel bulb (70g), trimmed and thinly sliced
  • 12 sprigs lemon thyme
  • 1 clove garlic, thinly sliced
  • 1 tablespoon olive oil, to serve
  • 2 tablespoons horseradish cream
  • ¼ cup (20g) parmesan, finely grated
  • 100g wild rocket (arugula) leaves
  • 1 bunch chives, chopped
  • olive oil, extra, to serve