Cooking corner – Potato and Pancetta tart

Potato and Pancetta tart

Ingredients
500gr puff pastry
3 tbsp extra virgin olive oil
3 large potatoes sliced thinly
1 tbsp fresh thyme (or 1 tsp dried)
150gr ricotta cheese
½ cup smoked pancetta cut into pieces
4 tbsp olives (pitted)
50 gr parmesan cheese (grated)
A handful of Italian parsley
Salt and pepper.

Method
Preheat oven to 200 degrees.
Roll out pastry to fit 30cmx40cm oven tray.
Let it rest in fridge for 30 minutes.
Blanche potato slices in salted boiling water (2 minutes)
Remove drain and cool.
Layer pastry in overlapping slices on pastry and scatter thyme over.
Crumble cheese over potato and dot the top with pancetta and olives
Place in pre-heated oven and turn the heat up a further 10 degrees.
Cook until pastry is puffed and golden brown (about 20 minutes).
Remove and scatter parsley over.
Serves 4 with salad and Chardonnay.