5 filo pastry sheets
25g butter, melted
3 large agria potatoes, washed
2 cloves garlic, finely chopped
100g creamy blue cheese, crumbled
4 tablespoons cream
2 tablespoons finely grated parmesan
10 fresh sage leaves
2 tablespoons runny honey
Heat the oven to 190ºC and line an oven tray with baking paper
On a clean surface, place the sheets of filo. Slice them in half, brush with melted butter and place on top of one another. Place the filo stack on the prepared tray.
Peel and thinly slice the potatoes then layer a third of them onto the filo, leave a 3cm border around the edge. Top with a third of the garlic and blue cheese and season with sea salt and cracked pepper. Repeat these steps until you have used all of the ingredients.
Finish the tart with a drizzle of cream over the potatoes, then top with parmesan cheese and sage leaves. Brush the border with any remaining melted butter.
Bake for 18-25 minutes or until golden and puffed up.
While the tart is hot, drizzle with a little honey.