This delicious summer dish is the perfect showcase for ripe and in-season tomatoes
Serves 4
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.
INGREDIENTS
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
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To make the tart cases, wash the potatoes and peel. Slice them very thinly and keep in water.
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In a small non-stick frying pan, layer the potato slices, overlapping in concentric circles. Create two layers of potato and brush with melted butter between the layers and on top. Season with salt and pepper and bake at 180°C on the Intensive bake setting for 20 minutes, until golden and crisp. Make four potato tart cases.
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To make the filling, remove the skin and seeds from the plum tomatoes and chop roughly. Place in a saucepan with the shallots and the garlic cloves and cook very gently for 1 hour until thick and delicious.
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Slice the various heritage tomatoes and season with salt, pepper and rapeseed oil. Allow to marinate for 1 hour.
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Top the potato tart cases with the tomato puree and then the marinated heritage tomatoes.
- To finish the tarts, finely grate a small amount of the bottarga on top to season and then dress each of the tartlets with all of the flowers and herbs.
About the Author
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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