- 375g Carême butter puff pastry, thawed
- 3 medium desiree potatoes
- 2 large cloves garlic, peeled and crushed
- 1 tablespoon fresh rosemary leaves, finely chopped
- 2 tablespoons olive oil
- 200g Goat curd
- Sea salt and freshly ground black pepper
- 4 slices prosciutto, chopped
- 1 egg yolk, lightly beaten, for glaze
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Step 1 - click here to display
Preheat oven to 220°C (200°C fan-forced). Lightly grease a baking tray and line with baking paper.
Place pastry on a lightly floured work surface and roll out just enough to cut a 26cm round. Place the pastry on prepared baking tray. Lightly score a border 2cm from the edge. Place in refrigerator for 20 minutes to chill.
Step 2 - click here to display
Meanwhile finely slice potatoes to a thickness of approximately 2mm. Toss potatoes with 1 clove garlic, 2 teaspoons rosemary, olive oil, salt and pepper.
Remove pastry from refrigerator, brush border lightly with egg glaze.
Step 3 - click here to display
In a small bowl combine goat curd, remaining garlic, rosemary and prosciutto, season with salt and pepper, mixing until well combined. Spread the goat curd mixture evenly over the centre of the pastry leaving a 2cm border.
Lay potato slices in rows around the pastry so each slice slightly overlaps, creating a concentric pattern.
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Bake in preheated oven for 10 minutes, then reduce oven temperature to 200°C (180°C fan-forced), cook for a further 30-35 minutes or until the pastry is golden brown.