potato and gruyere tartlets.

here is a delicious recipe that i made with my friend sarah j berg.  we ate it too fast and did not take a photo.  also it was months ago but it was so good that i wanted to share!  the recipe is from a cookbook my meem gave me as a housewarming gift; its the williams-sonoma vegetarian food made fast, and seriously is a really quick and easy recipe.  this makes four servings, so if you have friends over and are ravenous and like to eat lots then probably double it.


potato and gruyere tartlets.

ingredients.

2 T olive oil

1 T fresh rosemary, finely chopped (or 1 t dried)

salt and pepper

1 russet potato, peeled, halved lengthwise, and thinly sliced

1 small yellow onion, halved lengthwise and thinly sliced

1 sheet frozen puff pastry, thawed and cut into 4 5-inch squares

1 cup shredded gruyere cheese

directions.

1.  preheat oven to 400.

2.  in a bowl mix the oil, rosemary, 1/2 teaspoon salt, and 1/8 t pepper.  add the potato and onion and toss to coat.

3.  put the pastry squares on a baking sheet.  use a knife to cut a 1/2 inch border along each edge, being careful not to cut more than halfway through the sheet.  prick the pastry all over with a fork.

4.  sprinkle 2 T cheese inside the rim of each tart.  divide the filling evenly between them, and then sprinkle the remaining cheese on top of each.

5.  bake until the rims are puffed and brown and the cheese is golden, about 20 minutes.  let them cool for 10 minutes before eating.