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1 sheet ready-made puff pastry* See notes All butter ¼ cup Dijon mustard 2 cups thinly sliced new potatoes 1 ½ cups shredded Gruyere or similar melting cheese chopped chives and dill 1 egg lightly beaten , for the egg wash 2 Tablespoons Poppy seeds 2 Tablespoons chopped chives and dill
Lay out the puff pastry. Slice the potatoes thinly on a mandolin.
Spread the Dijon mustard over the puff pastry leaving a 1-inch border.
Sprinkle some shredded cheese over the mustard and lay the potatoes out evenly over top keeping the 1-inch border all along.
Drizzle some olive oil over the potatoes and fold the sides of the puff pastry to fold over the edge of the potatoes.
Brush the pastry with the egg wash and sprinkle with the poppy seeds.
Sprinkle the rest of the cheese over the tart and the edges of the pastry.
Bake until golden and risen. Drizzle with more olive oil if desired and extra chives and dill.
Calories: 253 kcal | Carbohydrates: 17 g | Protein: 9 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 22 mg | Sodium: 200 mg | Potassium: 179 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 190 IU | Vitamin C: 6 mg | Calcium: 236 mg | Iron: 1.2 mg