METHODHeat the oven to 220oc, gas mark 7. Cook the potatoes in a pan of boiling salted water for approximately 10 minutes until just tender. Drain and rinse under cold water to cool them down.
Unroll the pastry and place on a baking tray. Score a rim 2 cm from the edge. Prick the centre all over with a fork. Make a criss-cross pattern on the pastry rim and brush with milk.
Slice the cooked potatoes and arrange over the pastry, avoiding the edges. Scatter over the sun dried tomatoes, olives and goats cheese. Then season and sprinkle over the rosemary.
Bake in the oven for 20-25 mins until golden. Serve with a salad.
Make a flavoursome and indulgent goats cheese tart in 4 easy steps with this great recipe.
Serves: 4
Preparation: 15 mins
Cooking: 25 mins
500g Albert Bartlett Butter Gold Potatoes
375g (15oz) pack ready rolled puff pastry
8-10 sundried tomatoes (roughly chopped)
1-2 tbsp pitted black olives
100g (4oz) rinded goats cheese (sliced)
1 tbsp chopped rosemary