Fireworks Garlic Butter Potato Tart
Easter is next month and we are getting ready to serve up some buttery deliciousness for your table! We tried a new tart recipe that we think is pretty special. And despite having to make a few conversions it came out perfect! We used Good Love Foods GF Puff Pastry and Fireworks Garlic butter. If you prefer regular puff pastry no biggie. Follow the directions to bake below in this recipe.
A note about cooking time/temps with Good Love Foods puff pastry: follow baking time and temp from the package. This potato tart recipe calls for a slightly cooler oven temp. Either way the recipes are super easy and super tasty! I'd serve on bed of arugula with a little squeeze of lemon. Or eat it on the run as a snack. So good!
sizzle. spread. boom.
4-5 Red or White New Potatoes, washed, unpeeled, sliced super thin
1 package Good Love Foods puff pastry, all 3 sheets rolled out to 9 x 13” on sheet pan
½ tbsp olive oil
4-5 or 1 ¾ cups washed new potatoes skin on, uniformly thin sliced with either mandolin or food processor, about 3 mm or 1/8" thick
2 cloves garlic crushed
½ tbsp fresh rosemary leaves or ½ tsp dried rosemary
½ tsp sea salt
2 cups shredded mozzarella
2 tbs Parmesan grated
1 Fireworks Garlic Butter softened to room temp
Butter flavored cooking spray
1. Heat oven to 375˚. Spray the sheet pan with non stick spray. Use a paper towel to wipe the spray and spread evenly so there aren't pools of it. Lightly flour the sheet pan and roll out the puff pastry on top. Roll the edges to make a crust. Using a fork gently poke the tines around the flattened pastry to let air through. This will eliminate air bubbles and help make a crispier crust.
2. Using the softened garlic butter, pinch little bits of it and place it on the puff pastry. You should use about half a puck. If you'd like to use up all of it, you can put more on at the end after the cheese. Who doesn't love more butter?! Sprinkle the rosemary and fresh garlic over it as well. If you've sliced the potatoes ahead of time make sure to soak them in water so they don't brown. When you're ready to lay the potatoes over the pastry be sure to drain them well and pat them dry using a paper towel.
3. Sprinkle the potatoes with sea salt. Then scatter cheeses evenly over the potatoes. It's very important to use the same potatoes and same thickness in the potato slices to ensure even cooking. If you use to thicker slice you risk burning the cheese since you'll have to bake it longer.
4. Brush crust with the olive oil and set in the oven to bake.
5. Bake for 25 minutes or until potatoes are tender and crust is slightly browned.
sizzle. spread. boom.