Potato Gruyere Tartlets Recipes

POTATO TART WITH BACON, GRUYERE, AND ROSEMARY

Steps:

• Cook the bacon in a skillet over medium heat until it's nice and crispy (about 10 minutes). Drain the bacon strips on a paper towel, and pat the excess grease off. Crumble or chop your bacon up into small bits.
• Preheat the oven to 375 degrees F.
• Peel the potatoes, then slice them into 1/16″ thick rounds using a mandolin or a knife.
• Line the potato slices up side by side in one even layer inside the unbaked tart shell. Season with salt and pepper, then sprinkle over 2 tbsp of bacon, 3 tbsp gruyere, and a pinch of rosemary.
• Repeat 3 more times, until you have 4 layers of potatoes. Drizzle 1 tbsp of extra virgin olive oil on top, and if you are using a tart pan with a removable bottom, place the tart on a sheet pan so butter doesn't drip out from the bottom and burn in your oven.
• Bake for 45 minutes. Enjoy!

POTATO-GRUYERE TARTLETS

Steps:

• 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.
• Preheat oven to 400 degrees. Unfold dough; place on a surface dusted with flour. Roll to a 10x9 inch rectangle. Cut into 20 (2 1/4 x 2 inch) rectangles. Score each rectangle about 1/8 inch from the 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 teaspoons mixture over each tartlet. Bake at 400 degrees for 15 minutes or until golden brown.

POTATO AND GRUYERE TARTLETS

Steps:

• Preheat oven to 400 degrees.
• In a bowl, stir together the oil, rosemary, ½ tsp salt, and 1/8 tsp pepper.
• Add the potato and onion slices and toss to coat.
• Lay the pastry squares on a baking sheet.
• Using a sharp knife, cut a ½ inch border along the edge of the pastry, being careful not to cut more than halfway through.
• Inside the border, prick the pastry all over with a fork.
• Sprinkle 2 Tbsp of the cheese inside the border of each tartlet.
• Divide the filling among the tartlets.
• Sprinkle the remaining cheese over the filling.
• Bake until the edges are puffed and brown and the cheese is golden, about 20 minutes.
• Let the tartlets stand for 10 minutes.
• Serve warm or at room temperature.