Brie Potato Tarts Puff Pastry (Print Version)
# Ingredients:
→ For the Rough Puff Pastry
01 -
225 g plain (all-purpose) flour
02 -
175 g unsalted butter, chilled
03 -
1/4 teaspoon salt
04 -
150 ml icy cold water
→ For the Brie & Potato Tarts
05 -
6 small new potatoes
06 -
90 g brie
07 -
1 tablespoon olive oil
08 -
2 tablespoons parmesan cheese, finely grated
09 -
1 sprig rosemary
10 -
1 beaten egg
11 -
Sea salt
# Instructions:
01 -
Combine the flour and salt in a medium mixing bowl. Add cubed butter (1/2-1 cm size) and toss to coat without rubbing in.
02 -
Add 3/4 of the cold water and stir with a blunt knife until a firm dough forms. Add more water if needed but ensure the dough is not sticky.
03 -
Flour your surface and roll the dough into a long oblong. Fold the top third over the middle, then fold the bottom third over that. Turn 90° and repeat this rolling and folding process two more times.
04 -
Wrap the dough in clingfilm and refrigerate it for 30 minutes.
05 -
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
06 -
Boil lightly salted water and slice potatoes using a mandoline to a 1 mm thickness. Blanch them for 30 seconds, drain, and refresh in cold water. Set aside.
07 -
Roll the chilled pastry into a rectangle approximately 15 cm wide and 48 cm long. Trim the edges and cut into 6 equal rectangles.
08 -
Score around the edges of each pastry rectangle (3/4 cm in) and prick the base. Place them onto the baking sheet with spacing.
09 -
Slice the brie thinly and place inside the scored lines of each tart. Layer 6-8 potato slices on top, slightly overlapping. Brush the potatoes with olive oil and the edges with beaten egg.
10 -
Sprinkle parmesan cheese over the tarts and bake for 20-25 minutes until golden and crispy. Garnish with chopped rosemary and a pinch of sea salt flakes before serving.
# Notes:
01 -
Ensure the dough remains cold during preparation to maintain the flaky texture.