Potato and salami tart with salsa rossa

Feel like something different for dinner tonight? Try this potato and salami tart for a new sensation.

• 1 tablespoon extra virgin olive oil, plus extra, for drizzling
• 6 green onions, sliced
• 50g baby rocket leaves
• 375g packet frozen block puff pastry, thawed in the fridge
• 2 (150g each) small pontiac potatoes unpeeled, cut into 2-3mm-thick slices
• 80g sliced mild salami (see note)
• 1 egg, lightly beaten
• 1 tablespoon rosemary leaves

Salsa rossa

• 2 egg tomatoes, seeded, finely chopped
• 1 red capsicum, grilled until blackened, peeled, finely chopped
• 1/2 small Spanish onion, finely chopped
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons lemon juice

1. Step 1

   Preheat oven to 230°C. Heat oil in a frying pan over medium heat. Add onions and cook, stirring, for 3 minutes. Add rocket and stir for 1 minute or until wilted. Season to taste with salt and pepper. Set aside to cool.

2. Step 2

   Roll out pastry on a lightly floured surface until 24 x 34cm. Place on to a greased, heavy-based oven tray. Spread with rocket mixture, leaving a 2cm border on each long side of pastry. Top rocket with rows of slightly overlapping slices of potato, alternating a slice of salami between every second slice of potato. Fold borders in on long sides and brush with egg. Scatter with rosemary, season to taste and bake for 20 minutes or until golden and puffed. Drizzle with oil.

3. Step 3

   For salsa rossa, combine all ingredients in a bowl. Season to taste and mix well. Serve tart warm or at room temperature with salsa rossa.

Pissaladiere

Note: Choose a mild Italian or Hungarian style of salami that is of similar diameter to your potatoes. If your salami slices are larger, halve them before layering with potato slices.