POTATO CAKE WITH SUN-DRIED TOMATOES AND MOZZARELLA
Vorbereitung:30 MINKoch-/Backzeit:45 MIN
Preheat the oven to 200 °C/Gas 6.
Cook the unpeeled, washed potatoes in lightly salted water. Drain and leave to cool.
Take a 26 cm cake tin and line the base with baking paper. Cut the potatoes into 1½ cm slices and line the base with them. Press the potatoes firmly together.
Chop the sun-dried tomatoes, olives, anchovies, sage, and capers and spread over the potatoes. Season with freshly ground pepper and salt.
Cut the mozzarella into slices and lay them over the potatoes. Cover with the puff pastry and press down the edges.
Bake the cake in the oven for 25 minutes. Remove from the oven and set aside.
Place a cake rack or a dish over the mould and turn it upside down. Remove the mould and the baking paper and serve.