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. Ingredients:
6 Medium Potatoes 2 Sheets Puff Pastry 1/4 Teaspoon Salt 1/3 Cup Grated Cheddar & Parmesan cheese 1 Teaspoon Chopped Rosemary Method: 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.
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AuthorMum of 2, Wife of a Fifo worker and lover of delicious, creative food. Archives
July 2020
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