Perfect for a picnic or simple lunch, these tarts use the freshest of ingredients
1½ cups plain flour
1 tsp baking powder
75g butter, room
½ cup warm water
1kg désirée potatoes, peeled, cut into 1½cm cubes
½ cup olive oil
1 large red onion, chopped
1-2 birdseye chillies, seeded, finely chopped
3 garlic cloves, crushed
Sea salt, to taste
2 tsp thyme leaves,
extra thyme for garnish
½ tsp smoked paprika
150g goats cheese
To make the tortilla dough, put flour, baking powder, salt and butter into food processor. Process until well combined. With motor running, pour in water and continue to process until dough forms a ball. Knead on a floured surface until just smooth, adding extra flour if dough is too wet. Cover with plastic wrap. Set aside.
Bring a saucepan of water to the boil. Add potatoes and boil for about 10 minutes until tender but still firm. Drain and rinse with cold water. Preheat oven to 200°C.
Heat half the oil in a large non-stick frying pan over medium-high heat. Add potato and cook, stirring, for 5-7 mins or until lightly golden. Add onion, chilli and 2 of the garlic cloves. Season. Cook, stirring, for 5 mins or until the onion is soft. Remove from heat and stir in thyme.
Combine remaining oil, garlic and paprika. Cut dough into 25g pieces. Keep covered with plastic wrap. Knead one piece at a time into a ball and roll out to a 12cm circle. Brush with paprika oil.
Roll in edges of dough at 2cm intervals and press down to form a decorative edge. Put onto large ungreased oven trays. Top with a spoonful of potato mixture. Repeat with remaining mixture. Divide crumbled goats cheese on top of tarts.
Bake in oven for 10-12 minutes or until golden. Brush paprika oil on top of tarts and sprinkle with extra thyme to serve.
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