This deliciously versatile potato & fontina tart can be vegetarian, but potatoes and smoked fish are such natural partners that I sometimes add smoked eel. Hot-smoked rainbow trout also works; either way use about 300g flesh if using seafood. If Fontina’s not available, use any mild washed rind cheese, I’ve used Tasmanian Heritage Red Square with great results. I use Carême butter puff pastry and Pepe Saya crème fraîche. Serve it with a textured Rosé de Provence such as La Chapelle Gordonne from the Vranken Pommery stable.

Serves 4

Ingredients
  • 1 x 375g butter puff pastry sheet
  • 1 x 600g smoked eel, flesh picked (optional)
  • 400g Dutch cream potatoes, peeled and very finely sliced
  • 1 brown onion, very finely sliced
  • ⅓ cup crème fraîche
  • 1 teaspoon caraway seeds, toasted
  • 125g Fontina, rind removed, sliced
  • Salt flakes and freshly ground black pepper, to taste
  • 1 egg, lightly beaten
  • 25g butter
  • 8 sage leaves, torn
  • ½ cup watercress sprigs
Method
  1. Place a baking tray in the oven and preheat to 210°C.
  2. Place pastry on a sheet of baking paper and gently roll out to 27cm x 35cm if necessary.
  3. Using your hands, toss eel, potato, onion, crème fraîche and caraway together well.
  4. Spread in an even layer over the pastry leaving a 5cm border and ensuring the potato slices aren’t stuck together.
  5. Top with Fontina and sprinkle with salt and pepper.
  6. Fold the edges of the pastry up to partially enclose the filling.
  7. Brush well with egg.
  8. Bake for 30-40 minutes, until well coloured. Set aside to rest for a few minutes.
  9. Meanwhile, melt butter in a small saucepan, add sage and fry for a minute or so, until crisp.
  10. Pour over the tart, top with watercress, cut into squares and serve.

Share page on:

Potato & Fontina Tart

Join Me Soon

What Other Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)