Potato, sage and pecorino tarts

As a kid, my mum used to whip up these tasty pastry tarts when friends would drop by last minute. The nostalgia of the scent of these cooking in the oven makes me impatient every time I prepare this recipe. Potato and sage are a perfect pairing for autumn evenings – they are warm, comforting and grounding.

Makes 8 snack-sized pieces

Use

450 g (1 lb) thinly sliced potatoes

1 egg

2 tablespoons olive oil

2 sheets (25 x 25 cm/10 x 10 in) frozen puff pastry, thawed

1 cup (100 g/3½ oz) grated pecorino cheese

2 garlic cloves, finely chopped

½ cup (10 g/¼ oz) sage leaves

Salt and freshly ground black pepper, to taste

Do

1	Preheat the oven to 180°C (350°). Line two baking trays with baking paper and then grease with olive oil.
2	Lay out the potato slices evenly on one of the baking trays and roast them in the oven for 15–20 minutes or until they are soft and beginning to brown. Remove them from the oven and set them aside.
3	In a small bowl, whisk the egg and olive oil together.
4	Place the puff pastry sheets onto the second baking tray. Brush with the egg and olive oil mixture.
5	Top the pastry sheets with potato slices, pecorino cheese, garlic and sage leaves. Season with salt and pepper to taste.
6	Place the pastry sheets into the oven and bake for 15 minutes or until the pecorino cheese has melted and the edges of the sheets are golden brown.
7	Garnish the pastry sheets with a few extra sage leaves. Slice the pastry into snack-sized pieces.

Feel free to experiment with different toppings, as there are so many tastebud-winning combos!