Potato, onion and bacon tart

Preparation: 30 minutes

Cooking time: 20 minutes

Serves 4

50g small waxy potatoes

5 bacon rashers

6 spring onions

1 roll of puff pastry

1 pot of tapenade

Olive oil

Salt, freshly ground pepper

Method:

Preheat the oven to 180°c.

Peel and wash the potatoes before thoroughly drying them. Thinly slice into strips as you would for chips.

Cut the bacon into 2cm long strips. Cut off the green stem of the spring onions and slice thinly.

Roll out the puff pastry onto a baking tray lined with greaseproof paper. Spread the tapenade onto the base of the tart, leaving a rim without tapenade around the circumference of the pastry. Cover with chopped onions and add the slices of potato. Season, drizzle with olive oil and cook in the oven for 20 minutes.

Serving suggestion: 

Serve this tart hot with a green salad.