This is the simplest of simple recipes, yet the deliciousness of its
transformation – from inedible, raw ingredients to soft, melting, crispy,
unctuous, salty moreishness – is something close to alchemy.
I’m afraid it does require a mandoline or a food processor with a
slicing attachment unless you possess infinite patience, a very sharp
knife and a true eye for slicing potatoes super thin.
1 small bag new potatoes
½ slab ready-made puff pastry
butter, for greasing
flour, for dusting
1 goat’s cheese (the kind in
a log with a rind, not the
spreadable stuff), thinly
several sprigs of thyme
splash of olive oil
sea salt and freshly ground
Preheat the oven to 180°C/350°F/gas mark 4.
Slice the potatoes. I recommend using either the slicing attachment
on a food processor or, like me, risking your fingertips and using
a mandoline. It’s the work of a few minutes to slice a small bag of
new potatoes into uniform pieces. The key word there is uniform:
you need the slices to be the same thickness so that they cook
through evenly. About the width of a two-pence piece.
Grease a baking tray with butter. If you plan to serve this tart on
a platter rather than the baking tray, place a piece of greaseproof
paper or baking parchment on the tray so that you can easily
Take the puff pastry and roll it on a floured board until thin but still
small enough to fit on the baking tray. Transfer the pastry over to
the greased baking tray, then lightly score a box about 2.5cm inside
the edges. Layer the potato slices onto the pastry within the scored
box and arrange the goat’s cheese slices on top.
Strew over the sprigs of thyme, splash on some olive oil, and
liberally add salt and black pepper.
Beat the egg with a fork and brush over the pastry border.
Bake for about 15–20 minutes.
This recipe is taken from Friends, Food, Family: Recipes and Secrets from LibertyLondonGirl by Sasha Wilkins (Quadrille, £18.99)
Photography by Sasha Wilkins