New Potato Tart With Rocket Pesto

Preheat the oven to 180°C Fan. Wash the potatoes, keeping the skin on. Slice the leeks thinly, then wash them well. Mince three of your garlic cloves.

Slice the potatoes thinly on a mandolin or with a knife. Heat a saucepan on medium with a good glug of olive oil. Add the leeks and garlic and sauté until the leeks have softened slightly. Add the potatoes and sauté until they are soft and almost cooked through fully, about 8-10 mins, stirring often.

Meanwhile, mix the milk with the Oat Fraiche and grate a pinch of nutmeg into it. Use a whisk to mix it together well. Once the potatoes are soft, turn off the heat and add this to the saucepan and mix well, making sure the potatoes and leeks are fully covered. Set aside.

Lay out your puff pastry and score the edges about 1.5cm from the edge along each side. Make sure you don't cut all the way through to the bottom. Poke the inner square many times with a fork and brush the frame with a little milk.* Bake for 5 mins.

Take the tart out and lay the potato mix evenly into the inner square. Grind plenty of fresh pepper onto the top and a sprinkle of salt. Bake for 30-35 mins until the potatoes are starting to crisp up and brown on top and the pastry is golden brown.

While your pastry is cooking, make the pesto. Roughly chop the rocket (save a few leaves for the topping) and one garlic clove and add these to a food processor with 60ml of olive oil, 80g pine nuts and the juice and zest of half a lemon. If you have nutritional yeast, you could add a teaspoon here for a cheesy taste. Pulse until you have a chunky texture and season generously with salt and pepper.

Roughly chop the chicory, mix in a bowl with a little olive oil and lemon. To serve, scatter the chicory and a few rocket leaves over the tart, then spoon on the pesto generously.