Potato & Gruyère Tartlets from The Weeknight Cook by Brigit Binns
Make the filling Preheat the oven to 400°F(200°C). In a bowl, stir together the oil, rosemary, ½ teaspoon salt, and ⅛ teaspoon pepper. Add the potato and onion and toss well. Prepare the pastry...
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Cooking tools:
- Oven
- Mixing bowl
- Measuring spoon
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
Ingredients
- Frozen puff pastry, 1 sheet, thawed and cut into four 5-inch (13-cm) squares
- Gruyère cheese, 1 cup (4 oz/125 g) shredded
- Russet or baking potato, 1, peeled, halved lengthwise, and thinly sliced
- Yellow onion, 1 small, halved and thinly sliced
- Salt
- freshly ground pepper
- Fresh rosemary, 1 tablespoon minced
- Olive oil, 2 tablespoons
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