METHOD
Prep Time: 25 min Cook Time: 15 min
Serves: 8
- Preheat oven to 200°C (220°C conventional).
- Line a large baking sheet with baking paper. Cut the pastry into 8 equal sized rectangles and set aside.
- These tarts are prepared upside down, begin by drizzling 1 teaspoon of olive oil directly on to the baking paper, sprinkle with a pinch of dried chili flakes and oregano leaves, followed by little balls of the sausage meat (approximately 1/4 sausage per tart), then top with 6 thin slices of potato and finish with a sprinkle of grated cheese, repeat a further 7 times, ensuring you leave enough space between each tart on the baking tray.
- Finish by placing the pre-cut rectangles of pastry on top of the ingredients, using your thumb, gently crimp the pastry around the edge of each tart.
- Bake for 14 to 16 minutes until pastry golden brown.
- Leave to cool for 10 minutes before inverting, sprinkle with extra grated cheese before serving.
Source: Italian Sausage, Potato & Parmesan Cheese Tart – Carême Pastry
