Simple, yet, everytime we make it, everyone here in the cookery school love it!
Ingredients
Serves: 4
- 1 packet of puff pastry, thawed naturally
- 8 baby potatoes, salad potatoes
- 70g smoked streaky bacon
- 1 onion, sliced
- 2 garlic, sliced
- 1 tsp dry sage
- 50g butter
- 2 tbsp Parmesan, optional
- Sea salt and pepper
- Crème fraiche to serve
Method
Preheat the oven to180C/350F/Gas Mark 4.
Place the potatoes in a saucepan with some water, salt and rosemary. Bring to the boil and simmer for 20-30 minutes until the potatoes are cooked through. Remove from the heat and set aside to cool down.
In the meantime, in a sauté pan over medium heat, sauté the the bacon pieces with the onion, and garlic and herbs.
Add the butter and let the butter foam until a brown butter is achieved. Remove from the heat.
Remove from the heat once cooked. Roll out some of the puff pastry and cut out a rectangle of 15x10 cm or larger if desired and transfer on baking tray lined with non-stick baking paper.
Lay the potato slices on the flat discs, and drizzle with bacon and onion mixture. Spooning the butter too to add extra flavours. season with a little black pepper and sea salt.
Bake for 15-18 minutes or until the pastry is golden brown and crispy. Remove from the oven and slice into bit size. Serve warm with some crème fraiche and herbs.