New Potato & Cheese Puff Pastry Tart With Summer Herbs
Puff Pastry Tarts a staple of easy dinners or entertaining. They're light and flaky, endlessly versatile and so delicious you'll be going back for seconds... or maybe thirds.
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Servings: 10 Slices
Ingredients
- 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
Instructions
- Preheat the oven to 400ºf (200ºc) 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.
Nutrition
Calories: 253kcal | Carbohydrates: 17g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 200mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 6mg | Calcium: 236mg | Iron: 1.2mg
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