Potato Tart with Smashed Potato Crust

Serves 4-6

Time 1 hour 30 minutes

Ingredients

The Smashed Potato Crust

500g potatoes, washed and unpeeled

2 tbsp olive oil

1 tsp sea salt

½ tsp black pepper

Filling

4 large eggs

150ml double cream

1 small zucchini, diced

1 red bell pepper, deseeded and diced

1 medium broccoli, thinly sliced

100g cherry tomatoes, halved

50g feta cheese, crumbled

50g pecorino cheese 

100g bocconcini cheese

Sea salt and black pepper, to taste

Method

Preheat your oven to 200°C.

Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and place them into a 23 cm tart tin greased with olive oil and seasoned with salt and pepper.

Use a fork or potato masher to lightly smash each potato, keeping them slightly chunky, then use a spoon to press the potatoes into an even layer to form a crust along the base and sides.

Bake for 15-20 minutes or until the crust starts to turn golden.

While the crust is baking, prepare the filling. In a mixing bowl, whisk together the eggs and milk, seasoning lightly with salt and black pepper. Add the diced zucchini, bell pepper, sliced broccoli, and cherry tomatoes. Stir in the crumbled feta cheese, bocconcini and grated pecorino until well combined.

Once the potato crust is ready, pour the vegetable and egg filling into the crust, spreading evenly. Reduce the oven temperature to 160°C and bake the tart for 30-35 minutes, or until the filling is set and slightly golden on top.