Potato, ricotta and anchovy tart with sunflower seed pesto
This is one of many delicious recipes from Donna Hay’s Sunshine, Lemon and Sea Salt cookbook published by Fourth Estate.
SERVES
1
PEOPLE
PREP TIME
80
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the sunflower seed pesto
75g sunflower seeds
1 clove of garlic minced
1 lemon
60g basil
4 tbsp golden rapeseed oil
Sea salt
For the tart
1 x 320g sheet of all-butter puff pastry
1 egg yolk
250g ricotta
Zest of 1 lemon
1 clove of garlic minced
600g potatoes cooked and thinly sliced
2 sprigs of rosemary
1 tbsp golden rapeseed oil
16 tinned anchovies
Sea salt and black pepper
A handful of fresh basil leaves
Method
To make the pesto
Toast the sunflower seeds in a small pan on medium-low heat for a couple of minutes.
Cool before placing them and the garlic in a food processor and pulse to form a coarse paste.
Scrape down the sides and add the basil and lemon juice and blend again.
Trickle in the golden rapeseed oil whilst blending.
Season with sea salt and taste to correct seasoning.
Store in the fridge until serving.
To make the tart
Preheat the oven to 180°C.
Cut the cooked potatoes into ¼ inch slices.
Place the ricotta in a large bowl and add the minced garlic and lemon zest, mix well to combine.
Lightly dust a large baking sheet tray with flour.
Place the sheet of puff pastry on the baking sheet.
Using a small sharp knife, make a slight incision in the puff pastry 2cm from the edge of the pastry; continue this all around the sheet to create a border.
Spread the seasoned ricotta inside the border across the base of the tart.
Lay 12 anchovies evenly across the ricotta base.
Place the sliced potatoes on top of the ricotta.
Remove the rosemary from the sprigs and dress in the rapeseed oil.
Scatter the rosemary over the top of the potatoes and brush with the remaining oil, season with sea salt and black pepper.
Lightly brush the border of the pastry with egg yolk and bake in the preheated oven for 25 – 30 minutes until the pastry is golden brown.
Allow to cool for a couple of minutes before garnishing with a couple of blobs of pesto, anchovies and fresh basil leaves.
