Crispy Potato Beans & Cheese Tart

If you are going to take away one thing from this recipe, it should be that you can turn potatoes into a tart case.

Done in 1 hour 30 mins hour

Serves 6

Dish by Hugh Woodward

Ingredients

3 tbspolive oil

1 kgcooked new potatoes

2garlic clove, sliced

1 smallcarrot, finely chopped

1celery stick, finely chopped

1onion, finely chopped

150mlwhite wine

300ml chicken stock

1 tsppaprika

1 tspground cumin

2bay leaves

400gchopped tomatoes

400gcooked butter beans

200gcrumbled feta

3 tbspparsley

That’s right, I hope that got your attention. Imagine smashed potatoes, but loads of them in bloody tart form, and you can fill them with just about anything you want.

Method

Line a skillet or, even better, a tart tin with baking paper and drizzle with olive oil.

Use a glass to crush the potatoes and smoosh them together to create a tart shape. Bake until crispy and golden.

Meanwhile, heat a splash more olive oil and fry the garlic briefly before adding the carrot, celery and onion. Cook gently for around 15 minutes until soft and gently caramelised.

Deglaze the pan with the white wine and stock, then add the tomatoes and butter beans. Spoon into the potato tart and top with the feta.

Return to the oven and cook until the feta has softened. Remove and scatter with parsley. Now eat!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.