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Potato and salami tart with salsa rossa
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Switch up dinner with a savory potato and salami tart for a delicious twist.
Ingredients:
  • 18.20 gm extra virgin olive oil, plus extra, for drizzling
  • 6 green onions, sliced
  • 50g baby rocket leaves
  • 375g packet frozen block puff pastry, thawed in the fridge
  • 2 (150g each) small pontiac potatoes unpeeled, cut into 2-3mm-thick slices
  • 80g sliced mild salami (see note)
  • 20.00 ml rosemary leaves
  • 2 egg tomatoes, seeded, finely chopped
  • 1 red capsicum, grilled until blackened, peeled, finely chopped
  • 1/2 small Spanish onion, finely chopped
Instructions:
  • Preheat oven to 230°C. In a frying pan over medium heat, sauté onions in oil for 3 minutes. Add rocket and cook for 1 more minute until wilted. Season with salt and pepper to taste. Allow to cool before using.
  • On a lightly floured surface, roll out the pastry to a 24 x 34cm rectangle. Transfer it to a greased, heavy-based oven tray. Spread the rocket mixture on the pastry, leaving a 2cm border along each long side. Arrange rows of slightly overlapping potato slices on top of the rocket, placing a slice of salami between every second slice of potato. Fold in the borders on the long sides, brush with egg, sprinkle with rosemary, season to taste, and bake for 20 minutes until golden and puffed. Finish by drizzling with oil.
  • Combine all ingredients in a bowl, season to taste, mix well, and serve the tangy salsa warm or at room temperature.

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