Potato & Gruyère Tartlets
Potato & Gruyere Tartlets is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4
As a quick side dish, accompany the tartlets with steamed thin green beans. Bring a saucepan of lightly salted water to a boil, add the green beans and cook until tender-crisp, about 4 minutes. Run under cold water to cool.
Ingredients:
- 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
Directions:
Make the filling
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).
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).
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Sugg. Price $379.95 Our Price $249.95
(23)
Rated 5 out of
5
by
rhodyplumbeach from
Elegant and Simple
These tarts are a hit at dinner parties. Combined with beef tenderloin or pork tenderloin roast, they make a wonderful side. I doubled the filling recipe but didn't really need to. I have enough left over to make 8 more tarts. The cheese is the right amount to double, however. Enjoy these wonderfully easy to make stars of the plate.
Date published: 2016-01-10