Potato, gruyere and caramelized onion tarts

Great for brunch, lunch or as an appetizer!

These tarts are so tasty they disappear almost instantly every time I make them. For variety, you could switch things up by using thin slices of sweet potato, squash or even apple instead of the potatoes. If you’ve not made caramelized onions before, this recipe includes easy step-by-step instructions. I like to make big batches several times a year then freeze the onions in small portions for later use. If you end up with leftover potato slices, you can make a small batch of these delectable microwave potato chips.

Ingredients

• 1 roll frozen puff pastry, thawed but still cold
• 1 small (4 oz / 113 g) new potato or several baby potatoes
• 2 teaspoons (10 ml) olive oil
• 1 cup (110 g) grated gruyere cheese
• 1/4 cup (50 g) caramelized onions
• Few pinches each salt and freshly ground black pepper
• 2-3 teaspoons very finely minced fresh rosemary

Method

• Scrub the potato (no need to peel), then cut into very thin (less than 1/4 inch or 6 mm) slices with a mandoline or sharp knife. Place slices in a bowl of cold water and let sit 15-30 minutes to release starch. Rinse under clean, cool water, then pat potatoes dry with a clean kitchen towel.
• Rinse out the bowl the potatoes were in then put dried slices back in the bowl. Drizzle lightly with olive oil (about 1 teaspoon) and toss to coat evenly. Sprinkle salt and pepper over top and toss again.
• Preheat oven to 425f. Line a baking sheet with parchment paper and set aside.
• Roll out the puff pastry between two sheets of lightly floured parchment paper, creating a rectangle about 12×16-inches (25×30 cm) in size. Cut into 12 squares (3×4 inches or 7.5×10 cm) and transfer them to the prepared baking sheet. Fold about 1/4 inch (6 mm) of the outer edges of each square of pastry over, forming a little raised outer crust.
• Spread a teaspoon of caramelized onion over each pastry square, followed by a tablespoon of grated cheese and a dusting of minced rosemary. Lay 2-3 potato slices, overlapping them slightly, on top of the cheese. Drizzle potatoes very lightly with olive oil.
• At this point the tarts can be refrigerated for up to 3 hours before baking.
• Slide the baking tray into the preheated oven then reduce heat to 400f. Bake for about 22-25 minutes or until the puff pastry is golden brown and potatoes are beginning to turn crisp.
• Scatter remaining minced rosemary over top and serve warm or at room temperature.

Makes 12 portions; recipe can easily be multiplied.