Frozen puff pastry is available in numerous sizes, generally as one giant sheet of pastry within the package deal, generally two smaller items. If your package deal comprises two sheets, make two smaller tarts as a substitute of 1 huge one.
Don’t overlook to thaw your puff pastry based on package deal directions earlier than making this recipe. Pastry that’s nonetheless frozen or partially-frozen will crumble and crack as you’re employed with it.
1 Preheat the oven to 375°F. Line a baking sheet with parchment paper. (If your package deal of puff pastry comprises two items, bake on two separate baking sheets.)
2 Prepare the pastry: Unwrap the pastry, and if wanted, unfold. Transfer to a baking sheet. The pastry ought to already be about 1/Eight-inch thick, which is what you need; if it appears thicker, gently roll it with a rolling pin. (Be cautious of rolling too skinny or the pastry tends to crack when minimize or served.)
three Fold within the edges: Dip your fingers into flour to stop them from sticking and fold within the edges throughout the pastry to make a 1/2-inch border. Press the tines of a fork into the border to seal and make an ornamental crust; dip the fork in flour as wanted to stop sticking.
Finally, prick the pastry and the border throughout utilizing the fork to stop the pastry from puffing up throughout cooking.
four Prepare the potatoes: Cut the potatoes 1/Eight-inch thick (or thinner) utilizing a mandolin or a chef’s knife.
Spread the potatoes evenly over the pastry, overlapping barely. Don’t fear about making it look excellent; it ought to have a country really feel. Sprinkle with olive oil, salt, pepper, and 1 tablespoon of the herbs.
5 Bake the tart: Transfer the baking sheet to the oven and bake the tart for 35 to 40 minutes. Check the tart midway via cooking, and if there are huge puffs alongside the sting or backside, prick them with the tip of a paring knife so that they deflate.
When achieved, the pastry must be golden on the edges and the potatoes are tender when pierced with a skewer.
6 Serve the tart: Slide the tart onto a big slicing board and sprinkle with the remaining 1 tablespoon of contemporary herbs and some pinches of salt. Slice into 12 items. Serve with bitter cream for dipping or dolloping on high.
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