Best Potato Gruyere Tartlets Recipes

Potato and Gruyere Tartlets image

Provided by ratherbeswimmin

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
salt
fresh ground pepper
1 russet potato, peeled, halved lengthwise, and thinly sliced
1 small yellow onion, halved and thinly sliced
1 sheet frozen puff pastry, about 1/2 lb., thawed and cut into four 5-inch squares
1 cup shredded gruyere cheese

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.

Nutrition Facts : Calories 558.1, Fat 39, SaturatedFat 12, Cholesterol 29.7, Sodium 247.8, Carbohydrate 38.8, Fiber 2.5, Sugar 1.7, Protein 13.8

Potato-Gruyere Tartlets image

Provided by DailyInspiration

Categories Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5

6 fingerling potatoes
1 sheet frozen puff pastry, thawed
1/4 teaspoon kosher salt
1/3 cup gruyere cheese, shredded
1 1/2 teaspoons rosemary, finely chopped

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.

Nutrition Facts : Calories 150.3, Fat 10.5, SaturatedFat 3, Cholesterol 4, Sodium 116.9, Carbohydrate 11.1, Fiber 0.4, Sugar 0.2, Protein 2.9

POTATO-GRUYÈRE TARTLETS image

Yield 20 Pieces

Number Of Ingredients 5

6 baby Dutch or fingerling potatoes
1 sheet frozen puff pastry dough, thawed
1/4 teaspoon kosher salt
1/3 cup shredded Gruyere cheese
1 1/2 teaspoons chopped rosemary

Steps:

1. 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. 2. Preheat oven to 400°. 3. Unfold dough; place on a surface dusted with flour. Roll to a 10 x 9inch rectangle. Cut into 20 (2 1/4 x 2inch rectangles). Score each rectangle about 1/8-inch from edge. Prick dough liberally with a fork. Arrange on a baking sheet lined with parchment paper; chill 10 minutes. 4. Arrange 2 potato slices onto each dough piece, and sprinkle with salt. Combine cheese and rosemary. Sprinkle about 3/4 teaspoon cheese mixture over each tartlet. Bake at 400° for 15 minutes or until golden.