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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 27 Minutes
Total: 52 Minutes

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 10.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 5.5g
  • Protein: 3.5g
  • Carbohydrate: 14.2g
  • Fiber: 0.6g
  • Cholesterol: 5mg
  • Iron: 0.8mg
  • Sodium: 125mg
  • Calcium: 46mg

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. 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. 2. Preheat oven to 400°.
  3. 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. 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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