TO DRINK: Fleur du Cap Semillon will add wonderful citrus flavours to complement the tart.
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.Potato and prosciutto tart
Ingredients
Instructions
