The flaky crunch of store-bought puff pastry makes a delicious starting point for Potato-Gruyere Tartlets. They're a simple party snack that packs lots of flavor thanks to the cheese and fresh rosemary.
6 baby Dutch or fingerling potatoes
1 sheet frozen puff pastry dough, thawed
1/4 teaspoon kosher salt
1/3 cup shredded Gruyere cheese
1 1/2 teaspoons chopped rosemary
How to Make It
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer for 5 minutes or until almost tender. Drain; rinse with cold water. Cut crosswise into thin slices.
Preheat oven to 400°.
Unfold dough; place on a surface dusted with flour. Roll to a 10 x 9inch rectangle. Cut into 20 (2 1/4 x 2inch rectangles). Score each rectangle about 1/8-inch from edge. Prick dough liberally with a fork. Arrange on a baking sheet lined with parchment paper; chill 10 minutes.
Arrange 2 potato slices onto each dough piece, and sprinkle with salt. Combine cheese and rosemary. Sprinkle about 3/4 teaspoon cheese mixture over each tartlet. Bake at 400° for 15 minutes or until golden.
This is one of those Cooking Light recipes that is really only "light" based on serving size. With that said, if you can feed yourself on two of these, you're a better (wo)man than I!
In any case, this is a delicious, simple quick recipe. I'm fairly slow in the kitchen and it still didn't take me the 52 minutes it was supposed to (more like 7 hands-on and 25 of cooking). It would make the perfect cocktail party nosh.
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