Brie & Potato Tarts with Easy Rough Puff Pastry
Brie and Potato Tarts with Easy Rough Puff Pastry make a great appetiser or party snack. Creamy cheese, wafer-thin potatoes and a hint of rosemary make a tantalising filling to accompany the crisp, golden pastry.
Servings: 6
Calories: 481kcal
Ingredients
For the Rough Puff Pastry
(using store-bought instead? Pick up a 500g pack)
- 225 g/ 1 ¾ cups Plain (all-purpose) flour
- 175 g/ ¾ cup Butter unsalted, chilled
- ¼ teaspoon Salt
- 150 ml/ 5 fl oz Water icy cold
For the Brie & Potato Tarts
- 6 New potatoes small
- 90g / 3 oz Brie
- 1 tablespoon Olive oil
- 2 tablespoon Parmesan cheese (finely grated)
- Sea salt
- 1 sprig Rosemary
- 1 egg beaten
Instructions
Make the Rough Puff Pastry
- Put the flour and salt into a medium-sized mixing bowl and stir
- Cube the butter (½-1cm), drop into the flour and toss to coat - do not rub in
- Add ¾ of the ice-cold water and stir, using a blunt knife, until a firm dough forms - add more water as necessary, but do not allow the dough to become 'wet' or 'sticky'
- Flour your worktop and roll the dough out into a long oblong with the short sides facing you
- To fold, imagine that the pastry is divided into thirds. Now fold the top third over the middle third, then fold the bottom third over the middle also - like folding a letter
- Turn the pastry 90 degrees and roll out again into a long oblong. Fold as before and turn another 90 degrees, before repeating the rolling and folding process for the third time
- Wrap in clingfilm and chill in the fridge for 30 minutes
Make the Brie & Potato Tarts
- Preheat the oven to 200C/ 400F/ GM 6 and line a baking sheet with baking parchment
- Bring a pan of salted water to the boil, slice the potatoes with a mandoline to approx 1mm thickness and blanch in the water for 30 seconds. Drain and refresh in a bowl of cold water. Drain again and set aside
- Roll the pastry out to a rectangle approximately 15 cm wide and 48cm long
- Neaten any wonky edges then cut the pastry strip into 6 equal rectangles
- Score around the edge of each tart approx ¾ cm in and prick the base all over with a fork. Transfer to the baking sheet, spacing 2 cm apart
- Thinly slice the brie and divide between the tarts, placing inside of the scored lines
- Lay 6-8 slices of potato over the brie, down the centre of each tart, overlapping as you go. Brush the potato with a little olive oil
- Brush the edge of the tarts with beaten egg, scatter the parmesan cheese over the tarts and bake for 20-25 minutes until the pastry is golden and crispy
- Finely chop the rosemary and scatter over the tarts along with a pinch of sea salt flakes
Nutrition
Calories: 481kcal | Carbohydrates: 42g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 79mg | Sodium: 433mg | Potassium: 386mg | Fiber: 3g | Sugar: 1g | Vitamin A: 831IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 2mg