Potato-Gruyère Tartlets

Photo: Johnny Autry; Styling: Cindy Barr
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.

Yield:

Serves 10 (serving size: 2 tartlets)

Recipe from

Recipe Time

Hands-on: 27 Minutes
Total: 52 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Ann Taylor Pittman,

December 2011