Written by Tom Hunt - award winning eco-chef and Guardian columnist

Potatoes love freshly ground black pepper and so does sour cream (which cools the
peppery-heat) but be careful not to overpower your truffle if using. This simple tart
showcases potatoes at their best. The trick here is to very thinly slice your potatoes so they cook through quickly.

Lay the potatoes without overlapping them more than a little on top of the honey, rosemary, sea salt and freshly ground black pepper, then topped with a layer of sour cream and covered with pizza dough. This is baked until caramelised then finished with fresh chives. It’s delicious without, however, if you want to go all out, finish the pizza with an optional black truffle, shaved generously at the table.

I recommend making your own pizza dough, it’s so much better than store-bought. I’ve got a slow pizza dough recipe here. If you don’t have access to good dough, then puff pastry works really well too.

Tom’s art of seasoning tip: Rosemary salt is one of the simplest and most delicious
condiments to make and a great way to preserve rosemary. Roughly or finely chop your
rosemary to taste. Transfer to a pestle and mortar and grind with coarse sea salt to your
desired consistency. More coarsely if you want to use the salt to season cooking or more
finely if you want to use this as a finishing salt at the table like we do here.

Besides salad, I can’t think of any savoury dish rosemary wouldn’t enhance. Use it to season any meat, fish or vegetables.

Ingredients: 

To make the rosemary salt: 

• 3 tbsp chunky sea salt
  
• 3 large sprigs rosemary

To make the pizza: 

• 220g pizza dough (store bought or home-made, proved and ready to use - here’s Tom’s pizza dough recipe which comes highly recommended), or puff pastry
  
• Freshly ground black pepper, to taste
  
• 800g potatoes, scrubbed (skin left on) and sliced very thinly (about 1-2 mm)
  
• 3 tbsp olive oil
  
• 1 tbsp honey
  
• 200ml sour cream
  
• 20g chives, very finely chopped
• Optional: Black truffle shaved at the table

Method: 

1. Preheat the oven to 190°C fan.
2. To make the rosemary salt, remove the leaves and roughly chop to about 10mm, then transfer to a pestle and mortar and roughly grind. Store in a jar and use as needed.
   
3. To make the pizza: Line a large baking tray or oven proof frying pan with parchment. Drizzle the base with olive oil and honey, scatter with the rosemary, and season generously with the salt and black pepper.
   
4. Arrange the potato slices overlapping, in a neat spiral, working out from the middle into a large circle. Spread the sour cream on top.
   
5. Roll out the pizza dough to a circle slightly larger than the area covered by the potatoes. Lay it over them and drizzle with olive oil.
   Bake for 30-35 minutes or until the dough is puffed and golden. Allow to rest for 5 minutes, then invert the tart onto a large serving board, peeling away the parchment to reveal the caramelised potato layers.
6. Serve warm with extra spoonful's of sour cream, a sprinkling of chives, and optional caviar or black truffle shavings