• Home
  • Baked
  • Smoked Paprika Potato and Tomato Tarts
0 0
Smoked Paprika Potato and Tomato Tarts

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
½ (17.3-ounce) package frozen puff pastry, thawed
cup garlic-and-fine herbs Boursin cheese, softened
¼ pound small gold potatoes, cut crosswise into 1⁄16-inch-thick slices
tablespoons chopped fresh thyme
2 teaspoons olive oil
¾ teaspoon kosher salt
¼ teaspoon smoked paprika
6 grape tomatoes (about 2 ounces)
½ medium shallot, thinly sliced lengthwise (about ½ ounce)
1 large egg, lightly beaten
Garnish
freshly grated Manchego cheese, fresh thyme leaves

Smoked Paprika Potato and Tomato Tarts

Features:
    Cuisine:

    Ingredients

    • Garnish

    Directions

    Share
    (Visited 20 times, 1 visits today)

    Steps

    1
    Done

    Preheat oven to 400°. Line a rimmed baking sheet with parchment paper

    2
    Done

    On a lightly floured surface, unfold puff pastry, and roll into a 10½x9½-inch rectangle; cut into 6 (4¾x3½-inch) rectangles. Using the tip of a small sharp knife, score a ½-inch border within each rectangle. Gently transfer pastry rectangles to prepared pan. Divide Boursin cheese among rectangles (about 1 tablespoon each); using a small off set spatula, spread cheese within scored border.

    3
    Done

    In a medium bowl, toss together potatoes, thyme, oil, salt, and paprika. Place potatoes over cheese, leaving any excess moisture in bowl to discard. Using a serrated knife, slice tomatoes into thirds (about ¼-inch-thick slices). Arrange tomatoes over potatoes as desired; top with shallot. Using a pastry brush, brush pastry borders with egg wash.

    4
    Done

    Bake until pastry is golden brown and potatoes are tender, 15 to 20 minutes. Garnish with Manchego and thyme, if desired.

    sid

    previous
    Citrus Herb Rebujito
    next
    Shaved Summer Squash Salad
    previous
    Citrus Herb Rebujito
    next
    Shaved Summer Squash Salad

    Add Your Comment