Potato-Gruyère Tartlets – a delicious recipe with Dutch, pastry, kosher salt, Gruyere cheese, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 400u00b0.
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 400u00b0 for 15 minutes or until golden.
156
kcal
Calories
3
g
Fat
26
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 6 baby Dutch or fingerling potatoes, 1 sheet frozen puff pastry dough, thawed, 1/4 teaspoon kosher salt, 1/3 cup shredded Gruyere cheese, and more.
Yes, Potato-Gruyère Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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