0:15

To Prep

0:25

To Cook

13

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Potato and salami tart with salsa rossa

Ingredients
    • Method
    • Related Recipes
    • Notes
    1. Step 1

      Preheat oven to 230°C. Heat oil in a frying pan over medium heat. Add onions and cook, stirring, for 3 minutes. Add rocket and stir for 1 minute or until wilted. Season to taste with salt and pepper. Set aside to cool.

    2. Step 2

      Roll out pastry on a lightly floured surface until 24 x 34cm. Place on to a greased, heavy-based oven tray. Spread with rocket mixture, leaving a 2cm border on each long side of pastry. Top rocket with rows of slightly overlapping slices of potato, alternating a slice of salami between every second slice of potato. Fold borders in on long sides and brush with egg. Scatter with rosemary, season to taste and bake for 20 minutes or until golden and puffed. Drizzle with oil.

    3. Step 3

      For salsa rossa, combine all ingredients in a bowl. Season to taste and mix well. Serve tart warm or at room temperature with salsa rossa.

    Pissaladiere

    Pissaladiere

    Note: Choose a mild Italian or Hungarian style of salami that is of similar diameter to your potatoes. If your salami slices are larger, halve them before layering with potato slices.

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