Cottage Cheese, Potato, and Capsicum Tart

Serves 4

Prep time: 30 mins

Cooking time: 30 mins

Ingredients

600 g Carb-Lite potatoes
1½ sheets of sheets frozen puff pastry thawed
250 g cottage cheese
1 egg
1 clove of garlic crushed
½ handful chives chopped
½ handful fresh parsley chopped
¾ C grated Parmesan cheese
1 red onion thinly sliced
1 red capsicum thinly sliced
1 yellow capsicum thinly sliced
1 tbsp olive oil
75 g rocket
1 tbsp balsamic drizzle

Instructions

Step 1
Place the potatoes in a saucepan of cold salted water. Bring to and cook for 10 minutes. Drain well.

Step 2
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper

Step 3
In a mixing bowl, combine the cottage cheese, egg, garlic, herbs, and Parmesan. Season with salt and black pepper and mix well.

Step 4
Place the pastry on the baking paper lined tray with 1cm overlap of the sheets. Score a 2 cm border around the edges of the pastry (do not cut all the way through). Use a fork to lightly prick the centre area of the pastry to prevent it from puffing up excessively during cooking.

Step 5
Thinly slice the potatoes.

Step 6
Spread the cottage cheese mixture evenly over the centre of the pastry, staying within the scored border. Arrange the sliced potatoes on top in an overlapping pattern. Scatter the onion and capsicum over the potatoes, drizzle with a ittle oil and season with salt and pepper.

Step 7
Bake the tart in the oven for 30–35 minutes, or until the pastry is puffed and golden brown and the filling is set.

Step 8
Serve topped with rocket leaves and drizzled with balsamic drizzle.

Get in touch