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
  1. Preheat oven to 200ºC (350ºF). Cut 4 strips measuring 2cm wide from the edges of the pastry sheet. Place the pastry sheet on a baking try lined with baking paper. Lay the cut strips around the edges of the pastry sheet to form a border and brush with egg.
  2. Place potato, fennel, thyme, garlic and olive oil in a bowl and toss to combine. Brush the pastry base with horseradish cream and layer the potato mixture on top. Sprinkle with parmesan and bake for 20-15 minutes or until golden. Top with rocket, chives and a drizzle of olive oil to serve.
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Tags: savory, tart,

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