Potato Rosemary Tarts
Bette Davis was known for her love of potatoes, earning the nickname Spuds. We made these tarts for a Hollywood-inspired cooking class after a tour of Don Bachardy: A Life in Portraits at The Huntington.
all-purpose flour, for dusting
1 (14-ounce) package frozen puff pastry (2 sheets), thawed
1/4 cup butter, melted, divided
4 ounces feta or goat cheese
1 tablespoon heavy cream
2 medium Yukon Gold potatoes cut in 1/16" slices
3 tablespoons fresh rosemary, roughly chopped
salt and pepper
Thaw the puff pastry according to the package instructions. Preheat the oven to 425° and line two baking sheets with parchment paper.
Place the cheese in a bowl and thin until smooth with some cream and pepper. Mix well and set aside.
Very thinly slice the potatoes using a mandoline. Be careful! Place the potato slices to a bowl and toss to coat evenly with 2 tablespoons melted butter, rosemary, salt and pepper. Set aside.
On a lightly floured surface, roll puff pastry into a 1/8-inch thick rectangle and cut into four squares. Place each square on a parchment-lined sheet pan. Repeat with the other sheet of puff pastry.
Use a knife to create a 1/2-inch border around each square – being sure not to cut all the way through. Use a fork to prick the pastry inside the border to prevent from puffing. Add a thin layer the goat cheese mixture to the center portion of each square and spread to the edges. Overlap the potatoes and sprinkle with salt.
Fold the corners of each square in slightly – if you have trouble getting the corners to stick, brush the underside with some of the cheese. Brush the edges of the dough with butter and bake for 20-25 minutes, or until the dough is crispy and the potatoes are cooked through.
Serve warm or at room temperature with a crisp salad.
Experiment with different variations: sweet potato and sage! butternut squash and thyme! fig and mushroom!
Serves 8