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1. Preheat your oven to 210°C (410°F). Line a large baking tray with parchment paper. Slice the baby potatoes as thinly as possible (about 2mm) using a mandoline or sharp knife. Place the slices in a bowl, toss with half the olive oil, the leaves stripped from the thyme and rosemary sprigs, one minced garlic clove, a pinch of salt and pepper, and the chilli flakes. Set aside to marinate for 10 minutes.
200 g Baby potatoes,
1.5 tbsp Olive oil,
4 piece Fresh thyme,
2 piece Fresh rosemary,
1 clove Garlic clove,
0.5 tsp Flaky sea salt,
0.5 tsp Black pepper,
0.2 tsp Chilli flakes
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2. Slice the vine tomatoes and fresh mozzarella into rounds about 5mm thick. Lay the tomato slices on a double layer of kitchen paper and pat dry — this is crucial to prevent a soggy bottom on the Italian half. Pat the mozzarella dry as well. Mince the remaining garlic clove and set aside.
1 clove Garlic clove,
2 piece Ripe vine tomatoes,
125 g Fresh mozzarella
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3. Unroll the puff pastry sheet onto the lined baking tray. Using a sharp knife, lightly score a 2cm border all the way around the edge without cutting all the way through — this border will puff up and form the crust. Lightly brush the entire inner surface (not the border) with Dijon mustard.
1 piece Ready-rolled puff pastry sheet,
1 tbsp Dijon mustard
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4. Beat the egg and brush the scored border generously with egg wash to encourage a deep golden colour.
1 piece Egg
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5. On the LEFT half of the pastry (inside the border), arrange the marinated potato slices in overlapping layers, like roof tiles. Crumble the feta evenly over the top. Drizzle with a little of the remaining olive oil.
100 g Feta cheese,
0.8 tbsp Olive oil
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6. On the RIGHT half, scatter the minced garlic over the mustard base, then alternate overlapping slices of tomato and mozzarella across the surface. Drizzle with the remaining olive oil and season with salt and pepper.
0.8 tbsp Olive oil,
2 clove Garlic clove,
2 piece Ripe vine tomatoes,
125 g Fresh mozzarella,
0.5 tsp Flaky sea salt,
0.5 tsp Black pepper
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7. Bake on the middle shelf of the preheated oven for 22–25 minutes, until the border is deeply golden and puffed, the potato edges are crisp, and the mozzarella is bubbling and beginning to turn golden.
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8. Remove from the oven and immediately drizzle the honey over the potato-feta half. Scatter the fresh basil leaves over the tomato-mozzarella half. Allow to cool for 3–4 minutes before slicing and serving.
15 piece Fresh basil leaves,
1 tsp Honey
By mansi
