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Recipe by Jane Hornby

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1. Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
2. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
3. Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
4. Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

379 kcalories, protein 12g, carbohydrate 42g, fat 19 g, saturated fat 10g, fibre 2g, salt 1.32 g

Latest comments and suggestions

• fiona

  19 August 2009

  fiona rated and commented on this recipe

  

  This is amazing!!!! So easy to make and great to eat. I also fried some onion and few bacon strips as well. Made a great buffett lunch and the leftovers were great just quickly warmed in a low oven the next day. I used the low fat yog which I always keep in and cheddar rather than go and buy special cheese - worked a treat and from the storecupboard as well!! Next time might add a little bit of mustard powder and a little cayenne which I always use when making cheese scones. Made a great buffett lunch and the leftovers were great just quickly warmed in a low oven the next day - would work well in lunch boxes as well, my children loved it.

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• Smoothiestar

  22 August 2009

  Smoothiestar rated and commented on this recipe

  

  I'm going to make this soon!sounds delicious!

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• Belkey

  07 September 2009

  Belkey commented on this recipe

  I made this with part wholemeal self-raising flour and part ordinary, it took a lot longer to cook than stated, but that might have been because of the wholemeal flour. Will try it again and see if I can get better results with ordinary self-raising flour.

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• KatyH

  09 September 2009

  KatyH rated and commented on this recipe

  

  I loved the flavour combination, but I tried to cook it to eat still warm with a meal. Took it out of the oven after the requisite time and carried it straight to the table where I cut a wedge straight out - it oozed raw dough in the middle. I had to push it back together and throw it back into the oven for the same amount of time again (so we ate it after we'd finished the meal I wanted to serve it with, because that couldn't take any extra cooking time). Even then, it was still very stodgy - I think Fiona's point above might explain why, but my partner has asked me not to try this one again because he found it so heavy. Shame, because it sounded and smelt so good.

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• gibbon_plinth

  03 October 2009

  gibbon_plinth commented on this recipe

  ... Parmesan isn't vegetarian.

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• Pat

  15 October 2009

  Pat commented on this recipe

  gibbon-plinth....there are alternatives readily available, use your initiative. There is an alternative to almost anything if you care to find it.

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Ingredients

• 2 tbsp olive oil
• 2 garlic cloves , thinly sliced
• 350g self-raising flour , plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 85g cold butter , cut into cubes
• 150g pot natural full-fat yogurt
• 4 tbsp full-fat milk
• 250g cooked new potatoes , sliced
• 1 tsp chopped rosemary , plus extra small sprigs
• 50g Parmesan , grated
• 85g Gruyère , half diced, half grated

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Difficulty and servings

Makes 8

Preparation and cooking times

Prep 20 mins

Cook 35 mins

Vegetarian

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves , thinly sliced
• 350g self-raising flour , plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 85g cold butter , cut into cubes
• 150g pot natural full-fat yogurt
• 4 tbsp full-fat milk
• 250g cooked new potatoes , sliced
• 1 tsp chopped rosemary , plus extra small sprigs
• 50g Parmesan , grated
• 85g Gruyère , half diced, half grated

379 kcalories, protein 12g, carbohydrate 42g, fat 19 g, saturated fat 10g, fibre 2g, salt 1.32 g

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