Potato & Gruyère Tartlets
- 2 Tbs. olive oil
- 1 Tbs. finely chopped fresh rosemary
- 1/2 tsp. salt
- 1/8 tsp. freshly ground pepper
- 1 russet or baking potato, peeled, halved lengthwise and thinly sliced
- 1 small yellow onion, halved and thinly sliced
- 1 sheet frozen puff pastry, thawed and cut into four 5-inch squares
- 1 cup shredded Gruyère cheese
Preheat an oven to 400°F.
In a bowl, stir together the olive oil, rosemary, salt and pepper. Add the potato and onion and toss to coat.
Prepare the pastry
Lay the pastry squares on a baking sheet. Using a sharp paring knife, cut a 1/2-inch border along the edge of the pastry, being careful not to cut more than halfway through. Inside the rim, prick the pastry all over with a fork.
Fill and bake the tartlets
Sprinkle 2 Tbs. of the cheese inside the rim of each tartlet. Divide the filling among the tartlets. Sprinkle the remaining cheese over the filling, dividing evenly. Bake until the rims are puffed and brown and the cheese is golden, about 20 minutes.
Remove the tartlets from the oven and let stand for 10 minutes. Serve warm or at room temperature. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).