Potato Caesar tart

Telegraph

a day ago

The nice thing about this tart, I think, is its versatility. You could take it on a picnic, you could have it alongside a roast chicken or some barbecued lamb, you could cut it into dainty squares and serve it with drinks if you're hosting. If you're cooking for one, you could make it on Sunday, have a slice and then let the leftovers see you through the following week's lunches. I like it with some little gem, quartered, griddled and then drizzled with a little more dressing and covered in a cloud of finely grated Parmesan.
Ingredients
1 x 320g pack ready rolled all-butter puff pastry
2 large eggs, beaten
400g baby new potatoes
10 anchovies, plus 1 tbsp oil from the tin
2 garlic cloves, peeled
60g grated Parmesan, plus extra for serving
1 tbsp cider vinegar
1 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tbsp extra virgin olive oil, plus extra for frying
Juice of ½ lemon
2 little gem lettuce, roots trimmed (plus extra for serving)
Method
Step
Preheat the oven to 220C/200C fan/gas mark 7.
Step
Line a baking sheet with baking parchment. Unroll 320g pack ready rolled all-butter puff pastry and lay it on the sheet. Using a small sharp knife, score a border roughly 3cm wide around the edge, taking care not to cut through the pastry.
Step
Use a fork to prick the pastry everywhere apart from the border.
Step
Brush the pastry all over with 1 beaten egg.
Step
Bake for 12 minutes, then rotate the sheet 180 degrees and cook for another 2 minutes. Pull out of the oven and leave to cool for 10 minutes.
Step
Meanwhile, finely slice 400g baby new potatoes (use a mandolin if you have one) and put them in a bowl with the oil from the anchovy tin.
Step
Arrange the potatoes over the puff pastry. Don't worry too much about neatness here, but do make sure you have a roughly even layer.
Step
Put the tart back in the oven and bake for another 25-30 minutes, or until the potatoes are cooked and the whole thing is a deep golden brown. Leave to cool for 10 minutes (or you can let it cool completely).
Step
Meanwhile, make the dressing. Put 4 anchovies, 2 peeled garlic cloves, 60g grated Parmesan, the second egg, 1 tbsp cider vinegar, 1 tsp Dijon mustard, 2 tsp Worcestershire sauce, 1 tbsp extra virgin olive oil and the juice of ½ lemon in a small food processor or blender. Season with black pepper and blend until smooth. This can sit in the fridge if you're not eating until later.
Step
Cut 2 little gem lettuce into about 6 wedges. Set a large frying pan over a medium heat with a splash of olive oil. Add the lettuce cut side down and fry for about 1 minute, turning once the cut edges have browned.