This simple yet delicious recipe is a crowd pleaser. This is now my go-to pizza base, it’s not as heavy as a bread based pizza and has loads of flavour.

Ingredients:

3 large potatoes
2 cups tasty cheese
2 large eggs, lightly whisked
1/2 teaspoon salt flakes
Pepper to taste

Instructions

Heat the oven to 220°C
Grate all the potatoes. It is best to grate in batches, and using a tea towel squeeze all the water out of the potatoes.
- Helpful tip: It’s imperative to squeeze in small batches, and use as many tea towels as you need to! Once cooked, the base will only crisp up if all water has been removed from the potatoes.
Place the grated potato into a large bowl. Add the cheese, eggs, salt and pepper.
Line a large baking tray with baking paper.
Pour the mixture onto the baking tray, carefully spread the mixture out, and using a spatula gently press down and make sure the base is all the same height, around 1cm high. Use a spatula to tidy the edges ensuring they are nice and straight - this will allow you to add a generous amount of topping spread evenly over the base.
Place the tray in the preheated oven, on the centre rack, and cook for approximately 30 minutes.
Remove the tray from the oven, using another large piece of baking paper (the same size as the one holding your tart base), gently flip the potato tart base onto the new piece of baking paper - the crisp side of your base will now be resting on the baking paper.
Place the tray back into the oven to cook the other side, approximately 7-9 minutes.
Remove from the oven, and allow to cool slightly.

The tart base is now ready to add your preferred toppings. Here is my current favourite!

I place some cream cheese, sour cream and feta into a food processor, and blend until mixed through. Gently spread this cheese mixture onto the potato base, then add a variety of heirloom tomatoes, along with basil leaves. Enjoy!

Helpful tip: It is best to always store your tomatoes at room temperature.

Potato & Tomato Tart