Potato, mozzarella and spring onion tart
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Laura Edwards.
Potato, mozzarella and spring onion tart
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
546Kcal
Fat
38gr
Saturates
22gr
Carbs
32gr
Sugars
3gr
Fibre
1gr
Protein
20gr
Salt
1.3gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 1 x 375g pack ready-rolled puff pastry
- 15g butter, plus extra for greasing
- 300g waxy new potatoes, such as Charlotte
- 6 spring onions, trimmed
- 1 x 250g pot ricotta or soft rindless goats’ cheese
- 1 garlic clove, crushed
- 1 medium egg yolk
- 50g Parmesan cheese, finely grated
- 2 x 125g balls mozzarella, drained and sliced
- 4 tbsp crème fraîche
- sea salt flakes, to sprinkle
Step by step
Get ahead
Follow the recipe to the end of step 4 up to a few hours ahead. You can then assemble the tart just before baking.
- Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry and lift onto a large, lightly buttered baking sheet. Prick all over with a fork and bake for 15 minutes. Remove from the oven, carefully flip over and return to the oven for a further 3-4 minutes. Remove from the oven, flip back over and set aside.
- Meanwhile, cut the potatoes into ½ cm-thick slices. Drop them into a pan of boiling salted water and simmer gently for 10 minutes or until just tender. Do watch them as all potatoes cook differently, and you don't want the slices to fall apart. Drain and set aside.
- Thinly slice the spring onions, keeping the white part separate from the green. Heat the 15g butter in small pan, add the white part of the spring onions and cook gently for a few minutes without letting them colour, until they are soft.
- Mix the ricotta, garlic, egg yolk, half the grated Parmesan and some seasoning in a bowl to a thick, spreadable paste.
- Spread the mixture over the pastry base, leaving 2cm free around the edge. Sprinkle over the cooked onions, then top with the slices of potato and sliced mozzarella. Dot the crème fraîche over the top, season with some sea salt flakes and pepper, and sprinkle with the rest of the Parmesan.
- Slide the tart back into the oven and cook for 12-15 minutes until the mozzarella has melted, checking to ensure the pastry doesn't get too brown. Remove from the oven and sprinkle with some of the reserved green parts of the spring onions. Serve while the pastry is still crisp.
