This mouth watering recipe was created by Miele’s executive chef and owner of Hardley Hill Farm, Sven-Hanson Britt, as part of a series of recipe collaborations with John Lewis. Thinly sliced potatoes make a wonderfully savoury tart crust without the need for pastry. Paired with fresh, flavoursome tomatoes and a mix of in-season summer herbs, this satisfying and wholesome dish is perfect for sharing.
For the Potato Tarts 2kg Albert Bartlett potatoes 250g butter, melted Maldon salt Black pepper For the Filling 150g ripe plum tomatoes 2 banana shallots, peeled and finely chopped 1 clove of garlic 2 cloves black garlic 600g British Heritage tomatoes 4 nasturtium flowers Extra virgin rapeseed oil To Finish Bottarga fish roe 1 punnet buckler sorrel 1 punnet micro basil 1 punnet borage flowers 1 punnet fennel cress 1 bunch lemon thyme
With a great love for travel and food, Sven-Hanson Britt studied at Bournemouth and Poole College, where a specialised chef course run by the Royal Academy of Culinary Arts kick started his career in a big way; with an apprenticeship at The Ritz. Sven then went on to take part in MasterChef:The Professionals, which cemented his love of food even further and in May 2015 our partnership began. Appreciating the link between great cooking and great appliances, Sven was drawn to our reputation for precision, passion and uncompromising quality.
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