Simple to make, this is delicious served warm with a salad or cold as a snack.
Set your oven to 180C or gas 4. Cut the potatoes into 1cm square chunks, and simmer in salted water until cooked, drain.
Roll out the pastry to a square 30 x 30cm, and place on a floured baking sheet. Next slice the onion and mushrooms. Heat the olive oil in a large frying pan, and gently sauté the onion, mushrooms and the cooked potato for a few minutes until the onions soften.
Add the white wine vinegar and allow to reduce in volume slightly. (This will also de-glaze your pan.) Season with salt and pepper.
Scatter all these things over your puff pastry square and arrange them evenly, leaving a 2cm border. Tear up the cheese and arrange on the veggies.
Bake for about 30-40 mins or until golden brown and bubbly.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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