Creamy smoked Havarti cheese is a sensational match with Agria potatoes. Cook the completed tarts for a short time so that the cheese is just melted.

Ingredients

• 400 gram block savoury pastry, defrosted
• 750 grams starchy potatoes (Agria if possible)
• 50 grams butter
• ¼ cup milk
• 150 grams Creamy Smoked Havarti Cheese, diced
• 6 semi-dried tomatoes, finely sliced
• 50-100 grams pastrami, finely diced
• 2 eggs, separated

Method

1. Roll the pastry to 0.5cm thickness and use to line the base of 6 x13cm flan tins. Prick the pastry with a fork. Bake blind at 190°C for 15 minutes. Remove baking blind material and return to the oven for 2-3 minutes until the pastry is cooked.
2. Boil potatoes in salted water until tender. Drain and mash with the butter and milk until smooth. Beat in the semi-dried tomatoes, pastrami and creamy smoked havarti and egg yolks. Season well.
3. Beat the egg whites in a clean bowl until they form soft peaks and stir into the potatoes. Fill the tarts evenly with the potato mixture.
4. Bake at 200°C for 10 minutes before serving with your favourite chutney or relish or a drizzling of virgin olive oil and chopped herbs.