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

How to Make It

Step 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.

Step 2

Preheat oven to 400°.

Step 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.

Step 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.

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