Potatoes and Prune Tart

Jul 31, 2018


Thanks to Rilka Warbanoff and Foodland.

Serves 8


2 kilo of potatoes sliced using a mandolin

20 pitted prunes

1 cup chicken stock

1 large red onion finely diced


150 grams of salted butter


In a saucepan place prunes and chicken stock and heat until the stock has evaporated and the prunes are soft. Dice the prunes and place in a bowl add the onion and season.

Heat the oven to 225c Place half the butter in a fry pan the size of a dinner plate and heat. Add a layer of potatoes overlapping each slice until the base I s covered add another layer of potatoes going the reverse way to the first layer repeat again then add some of the prune mixture. Repeat the process layering the potatoes then the prunes finishing with a couple layers of potatoes and then add the rest of the butter and as soon as you see the butter bubbling in the fry pan place in the oven and cook for about 30 minutes until the potatoes are brown and soft.

You can make this ahead of time and reheat in the oven while you let your meat dish rest.