Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
27 mins
total:
52 mins
Yield:
Serves 10 (serving size: 2 tartlets)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 400°.

  • 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.

  • 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.

Nutrition Facts

168 calories; fat 10.8g; saturated fat 2.2g; mono fat 2.6g; poly fat 5.5g; protein 3.5g; carbohydrates 14.2g; fiber 0.6g; cholesterol 5mg; iron 0.8mg; sodium 125mg; calcium 46mg.
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