This tart makes a great appetizer or a light lunch with a side salad. The sweet nuttiness of the Ewephoria Sheep Gouda pairs beautifully with the buttery crust and herb-roasted potatoes!
Ingredients:
- 1 sheet of puff pastry, thawed
- 2 medium Yukon Gold potatoes, thinly sliced
- 1 cup Ewephoria Sheep Gouda, shredded
- ½ cup crème fraîche (or sour cream)
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon olive oil
- Salt & black pepper, to taste
- 1 egg, beaten (for egg wash)
- Optional garnish: drizzle of honey for a sweet contrast
Instructions:
-
Preheat & Prepare:
- Preheat oven to 400°F (200°C).
- Roll out puff pastry onto a parchment-lined baking sheet. Score a ½-inch border around the edges (don’t cut all the way through).
-
Prepare Filling:
- In a small bowl, mix crème fraîche, Dijon mustard, garlic, thyme, rosemary, salt, and pepper.
- Spread this mixture evenly over the puff pastry, staying within the scored border.
-
Assemble Tart:
- Layer the thinly sliced potatoes in an overlapping pattern over the crème fraîche mixture.
- Drizzle potatoes lightly with olive oil, then season with a bit more salt & pepper.
-
Bake:
- Brush the pastry edges with the beaten egg.
- Bake for 20 minutes, then remove and sprinkle the shredded Ewephoria Gouda evenly over the top.
- Return to oven for another 10-15 minutes, or until the pastry is golden and crispy.
-
Serve & Enjoy:
- Let the tart cool for 5 minutes.
- Optionally, drizzle with honey for a salty-sweet contrast.
- Slice and serve warm!
Recipe adapted from: New England and Two Bit Tart
