Thursday, 10 February 2011

Chilli Tomato Potato Tart

I didn’t make this 'Chilli Tomato Potato Tart' solely for myself. My dear nephew has time off from work – a whole week in fact – Instead of doing what many young people do book a flight to Benidorm, Magaluf or Lanzarote to ‘party’ in the sun, he had decided to travel up from Wales to rainy Scotland to keep his aunty amused while his Uncle is away. What a considerate young man.

According to my nephew, the tart was really ‘really nice’, but to expand further on his expression of delight, let me share with you that the chilli flecked pastry was crisp. The tomato sauce was both sweet and delicately spiced, and finally the sliced potatoes on top were both soft and crisp. I served the tart with some garlicky kale. Lovely.
Chilli Tomato Potato Tart
Serves 4 – 6
Ingredients
1 tablespoon olive oil
1 -2 cloves garlic, sliced
1 x tinned tomato, chopped
1 large fresh chilli, sliced or 1 generous teaspoon chilli flakes
1 teaspoon salt
400g potatoes, boiled in their skins for 15 minutes, then peeled and sliced thinly
Salt to taste
Olive oil for drizzling
Optional: 25g Parmesan cheese or equivalent, grated. This is the brand I use. It is suitable for vegetarians.
For the chilli flecked pastry
200g plain flour
A pinch of slat
100g unsalted butter
1 teaspoon of chilli flakes
Method
First make the pastry
Put the flour and salt into a large bowl, rub in the butter until it resembles fine breadcrumbs. Stir in the chilli. Add in enough cold water to make a firm dough, then chill or roll out on a lightly floured surface and use to line a 8inch fluted tart tin. Lightly prick the base with a fork. Chill for 30 minutes, then line with baking parchment paper and baking beans. Put into a preheated oven Gas mark 6. Bake on middle shelf for 15 minutes, then remove the parchment paper and beans and return to oven for another 5 minutes. Remove from the oven and allow to cool.
For the filling
Ina pan, heat the oil, add the garlic and chilli and cook gently for 5 minutes for the flavours to infuse the oil. Then add in the tinned tomatoes and salt. Simmer for 20 minutes or until the tomato sauce is thick. Adjust seasoning if necessary. Set aside and allow to cool.
To assemble
Spread the tomato mixture evenly on the tart base, then cover with the slices in concentric circles (you may or may not use all the sliced potatoes), pressing gently. Drizzle over a little olive oil and scatter over Parmesan cheese if using. Increase the heat of the oven to Gas Mark 7 and bake for 15 – 20 minutes until the top is lightly golden.
Adapted from Annie Nichols Potatoes

25 comments:

  1. Oh my Mangocheeks. You always hit the spot for me. Fresh pastry, fresh tomato sauce, some chilli and potatoes. What's not to love!

    ReplyDelete
  2. This tart looks amazing! Simple flavors mixed with spicy chili; must be delicious!

    ReplyDelete
  3. Wow, this is a real treat for all potato lovers like my husband is! Looks amazing and for sure it was yummy! Thank you for sharing :)

    ReplyDelete
  4. Thank you so much Theanne.


    Thank you Louise.


    Thanks Jacqueline :)
    I know you'd love this for sure - made with your blog name too (Tinned Tomatoes)


    Thank you Charlie.
    It certainly is flavourful!


    Thank you Mateja ^_^
    So glad its a tart that would appeal to your love one :)

    ReplyDelete
  5. Amazing dish, amazingly presented and so delicious ♥

    ReplyDelete
  6. what a neat treat, never seen anything like this before.

    ReplyDelete
  7. Thank you so much Ana Powell ♥


    Thanks Jennifurla.
    So pleased that you like :)

    ReplyDelete
  8. Mmm Mmm ! That is one to try out! Looks very tasty.

    ReplyDelete
  9. Yummy.....chilies in the pastry.....wonderful idea.

    ReplyDelete
  10. Thank you briarrose.
    I would so make it again.

    ReplyDelete
  11. oh my this is one of my favorite! chilli + tomato with anything on a savory tart is to die for.

    ReplyDelete
  12. Thank you so much Jean.
    Just a shame this wasn't made with fresh tomatoes.

    ReplyDelete
  13. Wow. I wish I could make dishes like that. Mine all look like they could be served from a truck.

    http://haymarket8.blogspot.com

    ReplyDelete
  14. Hi Vic,
    Thanks.
    I think your dishes are absoutely fine, always hearty.

    ReplyDelete
  15. Very nice indeed! I would find this incredibly comforting and I love the garlicky kale alongside. What a healthy and delicious meal.

    ReplyDelete
  16. So lovely! I am sure that your nephew appreciated it!

    ciao
    A.

    ReplyDelete
  17. Thank you Vegetarian Girl.
    x


    Thanks Bridgett :)
    The bitterness of the garlicky kale complimented the sweet and spicy flavour of the tart.


    Thanks Alessandra.
    He did, he ate two slices!

    ReplyDelete
  18. That looks absolutely delicious!

    ReplyDelete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You