Potato Tart with Fontina and Ham

Ingredients

• 680 g (1.5 lbs) potatoes ((4 medium sized))
• 1 sheet ready rolled puff pastry ((320g/11 oz))
• 4 slices prosciutto cotto (Italian ham)
• 160 g (2.5 cups) Fontina cheese (grated)
• 30 g (1/2 cup) Parmigiano Reggiano (finely grated)
• 1.5 tbsp olive oil
• 1 beaten egg (for brushing)
• salt
• olive oil

Steps

1. 1

   Bring a large pot of water to a boil and salt it well. Pre-heat the oven to 180C/350F and line a large baking tray with parchment paper.

2. 2

   Wash and peel the potatoes then cut them into small cubes, about 1cm in size. Par-boil the potatoes in the boiling water for 10 minutes, then drain them in a colander.

3. 3

   Lay the puff pastry sheet on your baking tray. Using a fork prick a 1 inch border around the pastry then prick the inside of the base a few times.

4. 4

   Leaving the border free, lay slices of ham all over the base (I find about 4 slices enough). Then cover the ham in grated fontina cheese.

5. 5

   Put the drained potatoes in a large mixing bowl and add a good pinch of salt, a drizzle of olive oil and the grated Parmigiano Reggiano cheese, toss to combine.

6. 6

   Lay the potatoes all over the ham and cheese. Fold the edges of the pastry up and crimp it slightly (similar to a galette or crostata, see photos for reference) then brush the edges with beaten egg.

7. 7

   Bake the tart in the oven for 35-40 minutes until the pastry is golden brown and the potatoes cooked through. Let it sit for 5 minutes before cutting and serving.