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Potato, Sage & Fontina Tart

One of the least obvious but most widely appreciated sources of umami is potato. In this vegetarian tart, it is balanced with crisp, earthy sage and a funky Italian fontina cheese.

Potato, Sage & Fontina Tart

Serves 8

2 x 375g sheets frozen puff pastry, thawed
300g waxy potatoes, such as desiree, very thinly sliced
1 garlic clove, crushed
1 tbsp extra virgin olive oil
⅓ cup sage leaves
120g Italian fontina cheese, thinly sliced
grated zest of 1 lemon, to serve (optional)

Preheat oven to 200°C. Place both sheets of puff pastry on a baking tray lined with baking paper, slightly overlapping one edge, then press to seal.

Place potato, garlic and olive oil in a bowl and season with salt. Toss with your hands to coat the potato slices in the garlic and oil.

Add sage leaves and toss so they are lightly oiled.

Arrange slices of potato and sage leaves on top of the pastry, leaving a 1.5cm border. Top with slices of fontina cheese and freshly cracked black pepper.

Place in the oven and bake for 25 minutes until crisp and golden.
Sprinkle over lemon zest, if using. Serve.

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