Yukon gold potatoes are layered in puff pastry, topped with Parmesan cheese, and baked. It is important that the potato slices be very thin, so using a mandoline is highly recommended.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 (10-ounce) package Pepperidge Farm frozen puff pastry shells, thawed at room temperature
- 3 medium Yukon gold potatoes or baking potatoes, peeled and thinly sliced (see Note)
- 1 Tablespoon olive oil
- Salt and fresh-ground black pepper, to taste
- 1/4 cup grated parmesan cheese
- 1 egg, beaten
- 1 Tablespoon milk
Preparation:
When puff pastry is soft enough to roll, place it on a lightly floured surface. Roll each piece of pastry into a 6-inch round. This can be done a day ahead. If done in advance, stack the pastry rounds with layers of plastic wrap between each. Place in a plastic bag and refrigerate.
The day you plan to serve, preheat oven to 400 degrees. Lightly grease 6 (1-cup) souffle cups or 6 (1-cup) muffin tins.
Place a pastry round in each cup and pat up the side of the cup.
Place gold potatoes in a mixing bowl with olive oil, salt, pepper, and Parmesan cheese. Toss to coat lightly.
Arrange potato slices in overlapping pattern on bottom of tart (if any liquid has accumulated in the bowl with the potato slices, be sure to drain slices before putting them into crusts). Continue layering potatoes until three quarters of each cup is full. Fold the pastry down over the potatoes in each cup.
Combine the egg and milk and use to brush top of pastry. Bake 45 minutes or until potatoes are tender. Remove from oven and use a fork or knife to lift each potato tart out of its cup.
Yield: 6 servings
Per serving: 355 calories, 45 percent calories from fat, 18 grams total fat, 33 milligrams cholesterol, 4 grams saturated fat, 7 grams protein, 42 grams carbohydrates, 4 grams total fiber, 181 milligrams sodium.
Note: Use a mandoline to slice the potatoes if you have one. They need to be very thin.
Recipe Source: Culinary Expressions by Normand J. Leclair (Dome)
Reprinted with permission.
The day you plan to serve, preheat oven to 400 degrees. Lightly grease 6 (1-cup) souffle cups or 6 (1-cup) muffin tins.
Place a pastry round in each cup and pat up the side of the cup.
Place gold potatoes in a mixing bowl with olive oil, salt, pepper, and Parmesan cheese. Toss to coat lightly.
Arrange potato slices in overlapping pattern on bottom of tart (if any liquid has accumulated in the bowl with the potato slices, be sure to drain slices before putting them into crusts). Continue layering potatoes until three quarters of each cup is full. Fold the pastry down over the potatoes in each cup.
Combine the egg and milk and use to brush top of pastry. Bake 45 minutes or until potatoes are tender. Remove from oven and use a fork or knife to lift each potato tart out of its cup.
Yield: 6 servings
Per serving: 355 calories, 45 percent calories from fat, 18 grams total fat, 33 milligrams cholesterol, 4 grams saturated fat, 7 grams protein, 42 grams carbohydrates, 4 grams total fiber, 181 milligrams sodium.
Note: Use a mandoline to slice the potatoes if you have one. They need to be very thin.
Recipe Source: Culinary Expressions by Normand J. Leclair (Dome)
Reprinted with permission.
