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Potato and tomato tart with chilli and garlic

Ingredients 10
Servings 6
Time 20 minutes


  • 1
    shortcrust pastry case
  • 5
    garlic cloves, unpeeled
  • 750
    ripe tomatoes, halved and seeded
  • 30
    olive oil
  • 2
  • 15
    castor sugar
  • 5
    chilli paste
  • 500
    waxy potatoes, boiled and thinly sliced (suggestion: use large baby potatoes)
  • 250
    sour cream
  • origanum to garnish


1 hour
Put garlic cloves and tomato halves cut side up on a baking sheet. Sprinkle with olive oil, salt and sugar. Roast in a preheated 200 ºC oven for 45 minutes until soft and slightly charred. Cool. Scoop flesh from tomatoes and put into a bowl. Squeeze flesh from garlic into same bowl and add the chilli. Mash together and season to taste. Spread tomato mixture evenly over base of pastry case. Cover with potato slices. Sprinkle with freshly ground black pepper. Pour sour cream over potatoes and bake in a preheated oven for 15 minutes until the cream begins to colour.

Read more on: starch  |  bake

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