I made these little tomato-goat cheese-herb tarts way back and have been obsessed with them ever since (check them out HERE if you want). Every time I want to make a little appetizer for a party or gathering, I turn to them ’cause they’re such a success. (They really are delish- you’ve got to try them at least once!) So recently when I had a shin-dig to go to, naturally I started thinking tartlettes, but I wanted to switch them up… try something new just for fun. So I made these. Nom nom. They’re like little mini scalloped potato flavored pastry bites that fit right in your mouth! Some Gruyere cheese, rosemary, and baby Dutch potatoes keep them simple, but full of flavor!
Since I was in charge of appetizers for about 10 people, I made a large batch. You can adjust as needed, but seriously, no matter how many you’re serving , I’m pretty confident they’ll all get eaten 🙂
If you look at the tomato-goat cheese recipe (posted above), you’ll see those ones are round. I made these ones into squares, but it really doesn’t matter- you can do them in whatever shapes you want. I went with ease here 🙂
INGREDIENTS
2 sheets puff pastry (homemade or store-bought)
8-10 small baby dutch potatoes
1/2 sweet onion (yellow onion will work too)
1/2 cup grated Gruyere cheese
1/2 tbsp chopped rosemary
1/8 tsp herbs de Provence
1/4 tsp salt
1/8 tsp pepper
mix of olive oil & butter (or ghee), about 1 tbsp or so
extra dash of salt and pepper, for caramelizing onions
optional- shaved Parmesan for topping
DIRECTIONS
Preheat oven to 425 degrees
Lay pastry flat to thaw at room temperature (place in sun to expedite)
Start by boiling potatoes in a pot of water with a sprinkle of salt
Boil for about 10 minutes or so, until soft
Meanwhile, slice onion (thin long pieces work well)
Heat oil and butter in a pan over medium heat
Add sliced onion
Sprinkle with a little salt and pepper, stir, and let saute for about 10 minutes until soft
Stir, turn heat to low-medium, and let saute for about 15 minutes, stirring occasionally
(If beginning to burn, lower heat)
You’ll end up with something like this…
When done, turn heat off and set aside until ready to use
Meanwhile, chop rosemary
Add rosemary to a 1/4 cup of cheese and toss to mix
Set aside until ready to use
By now, potatoes should be about done…
Strain and rinse with cool water
When cool enough to handle, slice into thin rounds
(Peels may fall off- no worries, just toss ones that are loose and leave on ones that aren’t)
Using a pizza cutter or large knife, cut pastry into squares- you can choose your size- I make them about 2-3 inches in width… big enough to hold in hand and get a few bites out of!
Then carefully lift each square up and place on a baking/cookie sheet-
leave a little room between each one as they will rise slightly
(Baking sheet does not have to be greased, but you can lightly if prefer)
Arrange as many as you can on a sheet- you may need two
Now you’re read to assemble…
Scoop about 1 tbsp onion mixture onto each square
Then top with one potato round (two if small)
Mix the 1/4 tsp salt and 1/8 tsp pepper in the palm of your hand (a small bowl works too)
Mix well before sprinkling on potatoes
Evenly distribute over all potatoes
Now top each potato with a pinch of the Gruyere/rosemary mixture
Bake for about 20 minutes until lightly golden brown around the edges
This next step is optional…
Place a little piece of shaved Parmesan on the top- it will melt as it sits
Transfer to a serving platter and sprinkle any remaining pieces of rosemary around the dish
Eat while warm and crispy- enjoy!!
