Thursday, April 12, 2012

Potato-Gruyere Tartlets


May I serve you some cheesy potato slices on puff pastry?

This is a very simple, very popular appetizer.  The ingredients aren't too "out there" (unless you consider Gruyere cheese to be "out there", and then you can just substitute it with Swiss cheese). 

What you'll need:  one sheet of puff pastry (thawed), fingerling potatoes, Gruyere cheese, rosemary, and salt.

Bring potatoes to a boil, then simmer for 5 minutes.

Prepare a rolling surface with flour.

Lay out the thawed (but still very chilled) puff pastry. 

Dust with flour,
and roll it to about a 10 x 9 rectangle. 

You don't have to be all Type A like me and bust out the ruler,

but this is how I got 16 even rectangles
(plus 4 of the smaller size on the right).

Now, because puff pastry likes to...well, puff, while it bakes,
you'll want to "score" each rectangle with a sharp knife.

And then poke the heck out of it with a fork.

Slice the potatoes very thinly.  (I fell in love with the purple one.)

Then, mix the grated cheese and the chopped rosemary.

Lay a couple of potato slices on each pastry rectangle.

(I love these little purple dudes!)

Sprinkle with a bit of salt,

add the cheese...
...and bake for about 15 minutes at 400 degrees, until your kitchen smells so awesome you want to pull a Hansel and Gretel and jump into the oven to sneak a bite. 

Just plain lovely.

Enjoy with friends! 

Potato-Gruyere Tartlets
Makes 20-24 tartlets

5-6 baby Dutch or fingerling potatoes
1 sheet frozen puff pastry dough, thawed
1/4 teaspoon kosher salt
1/3 cup shredded Gruyere cheese (substitute Swiss cheese if desired)
1 1/2 teaspoons chopped fresh rosemary

Place potatoes in saucepan, cover with water, and bring to a boil.  Once water is boiling, reduce heat so that the water simmers (lazily bubbles every second or two...not a vigorous boil).  Simmer for about 5 minutes, or until the potatoes are almost tender.  Drain them and rinse under cold water to stop the cooking process.  Cut crosswise into thin slices.

Preheat oven to 400 degrees

Dust large cutting board with flour.  Unfold the dough.  Roll to approximately a 10 x 9-inch rectangle.  Cut into about 20 pieces (2.25" x 2" rectangles).  Use a ruler or just have fun and eyeball it.

Score each rectangle with a sharp knife about 1/8th inch from the edge.  Prick each rectangle well with a fork.  

Transfer rectangles to a baking sheet that has been lined with parchment paper.  Chill for 10 minutes.

Arrange 2-3 potato slices onto each rectangle of dough.  Sprinkle with salt.  

Combine cheese and rosemary and sprinkle about 3/4 teaspoon over each tartlet.  Bake at 400 degrees for about 15 minutes, or until golden brown.

Recipe from:  Cooking Light