Potato and prosciutto tart

September 19, 2015 (Last Updated: January 11, 2019)

TO DRINK: Fleur du Cap Semillon will add wonderful citrus flavours to complement the tart.

Potato and prosciutto tart

Serves: 4
Cooking Time: 40 mins


  • 125ml (½ cup) good quality mayonnaise
  • 15ml (1 tbsp) Parmesan, grated
  • 15ml (1 tbsp) lemon juice
  • 1 x 400g roll puff pastry
  • 6 new potatoes, thinly sliced
  • 30ml (2 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 8 slices prosciutto, torn
  • 2 garlic cloves, sliced
  • 1 jumbo egg, lightly beaten
  • 125ml (½ cup) Parmesan



For the dressing, combine all the ingredients and stir well. Set aside.


Preheat the oven to 200°C and line a 23cm Swiss roll tin with baking paper.


Roll out the pastry on a lightly floured work surface and line the tin. Score a 1cm border around the edge of the pastry with a sharp knife.


Place the potato slices and oil in a bowl, season and toss to combine. Layer the potato mixture, prosciutto and garlic on the pastry and brush the edges of the pastry with the egg.


Bake until the pastry is golden and the potato is tender, about 20 – 25 minutes. Turn it out of the tin, sprinkle with the Parmesan and serve with the dressing.

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