Potato, Pancetta and Artichoke Tarts

, from Issue #19. September, 2015
Photography by Nick Tresidder.
Potato, Pancetta and Artichoke Tarts

Serves: 4


300 grams good quality puff pastry
2 spring onions, finely chopped
½ cup crème fraîche
2 teaspoons Dijon mustard
1 clove garlic, crushed
1 tablespoon olive oil
4 medium waxy potatoes, scrubbed
1 x 400 gram jar artichoke hearts, drained
8 cherry tomatoes, halved
100 grams pancetta or shaved streaky bacon, ripped into pieces
sea salt and freshly ground pepper

To finish
canola oil
fresh basil leaves


Pastry: Roll the pastry out on a lightly floured bench and cut into 4 squares. Place on a baking sheet and refrigerate until ready to use.

Combine the spring onions, crème fraîche, mustard, garlic and olive oil in a bowl and season.

Cook the potatoes in boiling, salted water until just tender. Cool, peel and cut into small chunks.

Cut the artichoke hearts into quarters.

Preheat the oven to 180°C.

Spread half the crème fraîche mixture over the pastry, taking it right to the edges. Top with the potatoes, artichoke hearts and cherry tomatoes. Drape the pancetta or bacon around the vegetables. Spoon the remaining crème fraiche over, drizzle with a little olive oil, a pinch of sea salt and a grinding of pepper.

Bake for 25-30 minutes until the pastry is crisp and golden.

Basil: Heat a little oil in a saucepan and drop in a few basil leaves at a time. Fry until crisp, remove with a slotted spoon and drain on kitchen towels.

To serve: Slide the tarts onto a board or plate and scatter over the basil. Serve immediately.