Potato Tart Finished With Truffle (optional)

If using ready-rolled puff pastry, take one square and fold in the edges. If using a block of puff pastry, roll it out to about 5 mm thick and fold in the edges.

Dock the centre of the pastry with a fork to reduce the puffing. Spread or brush the oil over the pastry to the borders. Crumble the goat’s cheese over the tart and dot with crumbs of feta.

Wash the potatoes and, leaving the skin on, slice with a mandolin. 4 or 5 mm thickness is desirable. If a mandolin is not available, slice thinly with a knife. Lay the potatoes over the cheeses, overlapping slightly but in a single layer. Drizzle with oil, sprinkle with the rosemary and scatter lightly with the cheese blend.

Bake in a 180-degree oven for 40 minutes until browned on top and pastry edges puffed.

Cut into squares and serve. Take this to the next level by grating truffle over the top as soon as it comes out of the oven.

You can eat the tart on its own or with a side salad. It can be served hot, warm, or cold.