Tattooed Potato Tart

This warm potato-Parmesan tart makes a comforting, easy-going, yet super-impressive appetizer. It's delish!
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 20 minutes
  • cool: 10 minutes
  • Serves: 20

Recipe

Ingredients

  • 20 slices (very thin slices) Yukon Gold potato or baby red potatoes (about 3 potatoes)
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 20 leaves fresh Italian parsley
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Heat the oven to 400°F.  Season the potatoes as desired.

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into an 11-inch square.  Place the pastry sheet onto a baking sheet.  Prick the pastry thoroughly with a fork.  Sprinkle with the rosemary.

  3. Arrange the potato slices in 4 rows on the pastry, with 5 slices in each row.  Place 1 leaf parsley on each potato slice.  Brush lightly with the oil.  Sprinkle with the cheese.

  4. Bake for 20 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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