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1
Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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2
Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated.
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3
Squeeze a small handful of dough.
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4
If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again.
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5
(Be careful not to overwork dough, or pastry will be tough.)
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6
Turn out dough onto a lightly floured surface and divide into 6 portions.
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7
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
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8
Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk.
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9
Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
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10
Put oven rack in middle position |and preheat oven to 350F.
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11
Cut potatoes into 1/4-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan.
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12
Simmer, uncovered, until tender, about 10 minutes.
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13
Drain and pat dry with paper towels.
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14
Whisk together cream and yolk until combined.
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15
Divide dough into 6 equal pieces.
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16
Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan.
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17
Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge.
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18
Chill shells until pastry is firm, at least 10 minutes.
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19
Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each.
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20
Divide cream mixture among tartlets, filling to 1/8 inch from top.
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21
Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel.
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22
(If your sea salt is very coarse, lightly crush before sprinkling.)
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23
Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes.
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24
Cool in pans on a rack 10 minutes, then remove from pans and serve warm.
