These little crunchy party snacks are the perfect as a starter with a garden salad or as a party plate. I typically use Swiss and Parmesan cheese for my tarts but this recipe is great when you have leftover cheese you need to use up.
6 Medium Potatoes
2 Sheets Puff Pastry
1/4 Teaspoon Salt
1/3 Cup Grated Cheddar & Parmesan cheese
1 Teaspoon Chopped Rosemary
Pre Heat oven to 180'c. Line a tray with baking paper.
Place potatoes in a saucepan, cover with water. Bring to the boil. Reduce heat and simmer for 5 minutes or until almost tender. Drain and rinse with cold water. Cut into thin slices.
Cut each pastry sheet into 9 rectangles. Score each rectangle about 1/8-inch from edge. Prick the inside of the square all over with a fork. chill 10 minutes.
Arrange 3-4 potato slices onto each pastry piece and sprinkle with salt. Combine cheese and rosemary. Sprinkle cheese mixture over each tartlet. Bake for 15 minutes or until golden and crispy.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.