Perfect for a picnic or simple lunch, these tarts use the freshest of ingredients

Ingredients

Tortilla dough

1½ cups plain flour

1 tsp baking powder

Pinch salt

75g butter, room

temperature, cubed

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

Method

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Bake in oven for 10-12 minutes or until golden. Brush paprika oil on top of tarts and sprinkle with extra thyme to serve.

For more inspiration click here.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.