Making vegetable dishes interesting can be a challenge, well, at least for me. I tend to just steam a veggie or make a salad and leave it at that. But lately ive been exploring ways to make veggies more interesting and even more delicious.
Playing around with puff pastry and thinly sliced veggies I came up with this potato and gruyere cheese tartlet. Honestly though I plan to try a bunch of different veggie combinations in the future – this would be great with mushrooms, spinach, and even butternut squash!
These potato and gruyere tartlets are deceptively easy to make! They are a yummy unexpected side dish or make them the main course and serve them with a green salad!
- 2 Tbsp avocado oil
- 1 Tbsp fresh rosemary finely minced
- Salt and Pepper - i like to use fresh ground
- 2 Medium red potatoes sliced very thin
- 1 Small yellow onion cut in half, then sliced very thin
- 1 sheet frozen puff pastry, thawed and cut into four squares (about 5 in - 13 cm)
- 1 cup shredded Gruyere cheese (4 oz or 125g)
1. Preheat oven to 400 F (200 C)
2. In a small bowl combine the oil, rosemary, 1/2 tsp ea salt and pepper. In a larger bowl add potato and onion slices. Pour oil mixture over potatoes and toss to coat thoroughly
3. Line a baking sheet with parchment paper, lay pastry squares on parchment paper.
4. With a very sharp paring knife, cut a 1/2 in (12 mm) border along the edge of each pastry - be sure not to cut all the way through the pastry! With a fork prick the center area of each pastry all over.
5. Spread about 2 tbsp of cheese evenly in the center area of each pastry. Divide the potato mixture into four equal amounts and spread them evenly over the cheese. Divide remaining cheese into four equal amounts and spread even over the potato mixture.
6. Bake until edges puff and brown slightly, and cheese turns golden - about 20 minutes. Remove from oven and let stand for 10 minutes before serving.
These can be served warm or at room temperature.