A savory, spicy, creamy tart with comforting layers of habanero paneer, thinly sliced potatoes, cherry tomatoes, and fresh herbs

Photo and Recipe by: Shruti Thundiyil (@shrooots) 

INGREDIENTS

• ½ cup potatoes, thinly sliced – roughly 2-3 yukon gold potatoes
• 1 packet of Sach Spicy Habanero paneer
• ½ cup cherry tomatoes, sliced in half
• ½ cup ricotta
• Zest of 1 lemon
• 1 tbsp dijon mustard (variable, feel free to adjust based on your preference)
• 2-3 sprigs of thyme
• 2-3 sprigs of oregano
• 2 tsp salt – adjust to taste
• 2 tsp black pepper – adjust to taste
• 1.5 tsp red chili flakes
• 1 sheet frozen puff pastry, thawed
• ½ tbsp extra virgin olive oil, extra for drizzling at end

• Sea salt
• Thyme
• Oregano

INSTRUCTIONS:

1. Preheat oven to 400°F
2. Cut 2-3 potatoes into 0.5 cm thick slices, soak in a bowl of cold water, and set aside.
3. Cut 1 packet of the Sach Spicy Habanero paneer into small cubes and set aside.
4. Slice ½ cup of cherry tomatoes in halves and set aside.
5. In a bowl, mix together ½ cup of ricotta, zest of 1 lemon, 1 tbsp of dijon mustard, 2-3 sprigs of thyme and oregano, 1 tsp salt, 1 tsp black pepper, and
6. 1 tsp of red chili flakes. Adjust seasoning or mustard levels to taste and set aside.
7. Roll out your puff pastry dough on a parchment lined baking sheet. With a knife, lightly score a 1 cm border around the edge of the pastry. Using a fork, prick holes of the large surface area inside this border. This allows the border puffs up to create a raised crust while ensuring the center, filled area stays down.
8. Drain the water from the potatoes, pat dry, put back in the bowl, and toss with ½ tbsp of extra virgin olive oil, 1 tsp of salt, and 1 tsp of black pepper
9. Spread the ricotta-mustard mixture across the pastry, layer potato slices in neat, overlapping rows on top, and roughly distribute paneer cubes and cherry tomatoes over the potato slices.
10. Drizzle a light layer of extra virgin olive oil across the entire pastry, and sprinkle red chili flakes on top.