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.
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