We decided to par-take in the Weekend Wokking event, that Wandering Chopsticks started. We have not done so in the past as we do not own a wok, I always just use a big pan for that! Since our friends, Diane and Todd, over at WORC, are the hosts this month and since they are honoring the potato and since they said we don’t need that wok, we decided we should jump right now.

I was inspired by Donna Hay on this dish, which is a potato and fennel tart. Normally, we do not eat a lot of potatoes around our house, as we try to stay away from all that starch. I really love them and to be honest, would not have a problem eating a big bowl of mashed potatoes, on a daily bases, unfortunately, my hips would be the big give away! What I love about Donna Hay, is that she uses fresh seasonal ingredients and her recipes are so simple and tasty. This dish was no exception – light and very flavorful with the garlic and thyme mixed in with the yukon potatoes and fennel and a simple salad served on top.

For dessert, we whipped up some burnt salted caramel sauce for the left over mascarpone ice cream from the other day….. it really is too good!

Tart recipe.