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.
1 hour 30 mins hour cook
Serves 6
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!
More recipes from Hugh Woodward...
saved! saved!