Name: Crisp garlic potato and spinach tartlets
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 8.00 shortcrust pastry tartlet bases; 1.00 onion medium, finely chopped; 15.00 ml oil or butter, for frying; 600.00 g spinach stalks removed; salt and freshly ground black pepper to taste; 90.00 ml cream; 4.00 potatoes medium; 15.00 ml fresh chillies 573; water; 4.00 onions diced; salt and freshly ground black pepper to taste; 45.00 ml fresh chillies 573; garlic cloves, crushed; 45.00 ml sesame seeds

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Ingredients (14)

8.00

shortcrust pastry — tartlet bases

CREAMED SPINACH

1.00	onion — medium, finely chopped
15.00 ml	oil — or butter, for frying
600.00 g	spinach — stalks removed
	salt and freshly ground black pepper — to taste
90.00 ml	cream

POTATO LAYER

4.00	potatoes — medium
15.00 ml	fresh chillies — 573
	water
4.00	onions — diced
	salt and freshly ground black pepper — to taste
45.00 ml	fresh chillies — 573
	garlic — cloves, crushed
45.00 ml	sesame seeds

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Method:

Bake pastry tartlet cases blind at 200 ºC for 10 minutes, or until edges have set.
CREAMED SPINACH: Fry onion in oil or butter until golden and cooked. Wash and chop spinach leaves (do not drain) and add to pan with salt and pepper.
Cover and steam until tender, 5 to 7 minutes. Add enough cream to lightly coat spinach (there shouldn’t be any liquid).
POTATO LAYER: Slice potatoes very thinly (in a food processor, if possible), wash and drain.
Place oil and potatoes in a heavy-based frying pan, add water to cover and cook for about 10 minutes, or until just tender. Remove from pan and set aside.
In another pan, sauté onions, seasoned with salt and pepper, for 12 to 15 minutes, or until softened. Set aside to cool.
TO ASSEMBLE: Spread 1/8 of onions over each pastry base and layer 1/8 of creamed spinach over, then potatoes (overlapping like fish scales) on top.
Sprinkle generously with olive oil and crushed garlic (optional), add a little extra salt and pepper.
Sprinkle liberally with sesame seeds and bake at 160 ºC for about 20 minutes, or until potatoes and sesame seeds are golden. Bake as near to bottom of oven as possible for first 10 minutes, then raise rack to centre of oven for remaining baking time.
Serve hot or at room temperature.