Potato, Brie, & Rosemary Tart

I found this recipe when I was looking for savory ideas for puff pastry. We put in an awesome herb garden this year, so the addition of the rosemary was the selling point. This makes a great side dish or appetizer for a summer meal and is flaky from the puff pastry, gooey from the brie, and salty from the Parmesan cheese.

It also looks gorgeous, but is straightforward to make. If you want to make the puff pastry from scratch, you can find my recipe for that here. Otherwise, you can use store bought!

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Servings: 6

Prep Time: 30 min

Total Time: 1 hr

INGREDIENTS:

• Prepared puff pastry dough (1 sheet of the store bought pack, or make your own)

• 3 medium red potatoes

• 1 6oz round of brie

• 1 Tbsp olive oil

• 2 Tbsp Parmesan cheese

• 1 sprig rosemary

• 1 egg

• Sea salt

DIRECTIONS:

1. Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper or silicon baking mats.

2. Bring a pot of salted water to a boil. Slice the potatoes thinly (I used a mandolin on the thinnest setting, but if you don't have a mandolin, just slice the potatoes as thin as you can with a very sharp knife), and blanch the potato slices in the boiling water for 1 minute. Immediately place potato slices in a bowl of ice water to stop the cooking. Dry the potato slices with a paper towel.

3. Roll out the pastry dough into a rectangle about 6x20 inches. Clean up any edges to be straight lines, then cut the pastry into 6 equal rectangles. These will be the bases of your tarts.

4. With a small but very sharp knife, score around the edges of each tart ~1/3 of an inch in. Prick the inside part of the tart that you didn't score with a fork about 10 times. Transfer to the baking sheets, spacing them about 2 inches apart.

5. Thinly slice the brie and divide between the tarts, keeping it from touching the scored edges. Lay ~ 10 slices of the potato over the brie on each tart, overlapping to cover the tart, while again staying off of the scored edges. Brush the potato with olive oil.

6. Beat the egg (I add a splash of milk to it) and brush the egg over those scored edges.

7. Sprinkle the Parmesan cheese over the tarts and bake for 20-25 minutes or until the puff pastry has turned golden and crispy.

8. Finely chop rosemary and sprinkle over each tart. Sprinkle sea salt over the top and you are done! Serve warm.