This is an old recipe with a new jacket on! (Sounds a bit like me in winter…lol!)
The original recipe calls for Puff pastry which taste really, really good!. Now I don’t have to tell you how much fat there is in puff pastry do I?. So because I’m such a good girl I’ve decided to use phyllo pastry instead.
This tart is best served hot from the oven to the plate. The leftovers however do not taste nearly as good as the phyllo pastry gets a bit soggy from the tomato and onion sauce.
If you don’t have enough people to feed at once rather make a smaller tart by dividing the recipe by half.
Tomato & Potato Phyllo tart
5 ml dried Marjoram
Salt and pepper to taste
3 tomatoes cubed
1 tsp sugar
2 tbs tomato puree
90 ml water
+- 4 tbs butter melted
5 sheets of phyllo pastry
1 cup of grated Mozzarella cheese.
Pre heat your oven to 180 degrees and grease a baking sheet.
Peel and cut the potatoes in thin slices and cook in salty water until soft. Strain and set aside to cool down. In the meantime fry your onions in a little olive oil with the dried Marjoram until soft. Add the tomatoes stirring continuously. Add the tomato puree, sugar and water cooking it for a minute or two until most of the liquid has evaporated and a thick sauce have formed. Season to taste with salt and pepper.
Lay a sheet of phyllo pastry on your baking tray and brush with the melted butter, add another sheet of phyllo pastry, continue with the process.
Smear the phyllo pastry base with the tomato and onion sauce and layer the sliced potatoes on top. Sprinkle the grated Mozzarella cheese over the potatoes and bake in the oven for +- 15 – 20 minutes until golden brown. Serve hot.