Carisma Potato & Rosemary Tart with Caramelised Onion & Rocket
Preheat oven to 200*C. Slice the puff pastry sheets into 4 squares and place on a baking tray lined with parchment paper
Lightly score a border on the inside the pastry square and prick the inner square a few times with a fork. Brush the border with milk.
In a large saucepan, heat oil on medium. Sauté onion and garlic for 3-4 mins until onion is tender. Add rosemary and a sprinkle of S+P to infuse the flavours and cook for another 2-3 minutes.
Spoon the mixture into the inside square of the puff pastry and top with 2 layers of potato slices and a drizzle of olive oil. Pop in the oven for around 20 minutes till the outside is golden brown and the potato is cooked.
Top with a drizzle of balsamic reduction and rocket.