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Potato-Gruyère Tartlets

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 27 mins
Total time 52 mins
Yield Serves 10 (serving size: 2 tartlets)
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

Nutrition Information

  • calories 168
  • fat 10.8 g
  • satfat 2.2 g
  • monofat 2.6 g
  • polyfat 5.5 g
  • protein 3.5 g
  • carbohydrate 14.2 g
  • fiber 0.6 g
  • cholesterol 5 mg
  • iron 0.8 mg
  • sodium 125 mg
  • calcium 46 mg

How to Make It

  1. 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.

  2. Preheat oven to 400°.

  3. Unfold dough; place on a surface dusted with flour. Roll to a 10 x 9–inch rectangle. Cut into 20 (2 1/4 x 2–inch 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.

  4. 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.