Ingredients
Serves 4-6
1 sheet pre-rolled puff pastry
4 small pontiac potatoes, scrubbed and boiled in their skins until tender
2 tbsp rosemary leaves, finely chopped
1 370 jar labne, drained and oil reserved (I like the Binnorie Dairy chilli flavour)
1 egg, beaten
Saffron & Onion Jam
Pinch Saffron threads
1 tbsp white wine vinegar
¼ cup olive oil
1 tsp Baharat (you could use your own favourite Middle Eastern spice mix)
4 Spanish onions, thinly sliced
1 tbsp honey
Method
Combine the saffron and vinegar and leave to soak for 5 minutes.
Heat the oil in a heavy based saucepan, add onion and Baharat and cook until onion begins to soften. Add vinegar and saffron, reduce heat, cover and simmer very gently for about 40 minutes or until mixture is soft but not browned. Add honey and cook for another 5-10 minutes. Season with salt and pepper to taste. Set aside to cool.
Place the puff pastry on a lined baking tray. Cut the drained and cooled potatoes into slices about ½ cm thick. Leaving a 5cm border, spread pastry with onion jam. Top with sliced potatoes and then fold over the border. Brush pastry with beaten egg and cook at 220°C for 15-20 minutes or until pastry is puffed and golden.
Remove from oven and crumble labne over the top. Drizzle with reserved oil and serve with a green salad (dress the salad with a simple white wine vinaigrette made with the remaining oil from the cheese).
Arianne's Notes:
This is a dish that is great for picnics. It?s fairly solid, so it travels well and is great served hot or cold. You can serve it without the labne if you prefer, or use a fetta or goat's cheese if you like.
The onion jam can be made in a bigger quantity and served with cold or grilled meats. It will keep, sealed tightly in the fridge for up to a week (if it lasts that long!)