Italian Sausage, Potato & Parmesan Cheese Tart - Carême Pastry

Ingredients

• 1 (375g packet) Carême All Butter Puff Pastry, defrosted
• 2 tablespoons olive oil
• 1 teaspoon dried chili flakes
• 1 tablespoon fresh oregano leaves (can used dried)
• 2 pork & fennel sausages, meat removed from casing
• 1 large potato thinly sliced on a mandolin
• 1/2 cup grated Parmesan cheese
• Preheat oven to 200°C (220°C conventional).
• Line a large baking sheet with baking paper. Cut the pastry into 8 equal sized rectangles and set aside.
• Finish by placing the pre-cut rectangles of pastry on top of the ingredients, using your thumb, gently crimp the pastry around the edge of each tart.
• Bake for 14 to 16 minutes until pastry golden brown.
• Leave to cool for 10 minutes before inverting, sprinkle with extra grated parmesan before serving.