Ingredients to serve approx. six
– 500 grams pre-cooked Rozeval potatoes;
– 3 or 4 sheets of puff pastry;
– 40 grams of pine nuts;
– 5 or 6 dessert spoons of olive oil;
– sprig of rosemary;
– two cloves of garlic;
– sea salt;
Pre-heat the oven to 200°C.
Slice the potatoes into paper-thin slices. Crush the cloves of garlic and remove the rosemary “needles” from the twig.
Line a cake tin with baking paper. Stir the potato slices, crushed garlic, olive oil and rosemary “needles” together in a bowl. Add sea salt and pepper.
Cover the base of the cake tin with puff pastry. Spread the potato slices evenly over the base and, for the finishing touch, sprinkle the pine nuts over the slices.
Put the Rozeval potato tart in the oven and bake for 25 to 30 minutes, until it is golden-brown.