Very thin puff pastry tart with sweet potato and sain-andre cheese
Indulge in a savory delight with a delicate puff pastry tart layered with rich sweet potato and decadent Sain-Andre cheese. Perfect balance of flavors.
Ingredients:
- 340g pre-rolled puff pastry sheets (if frozen thaw overnight in fridge)
- 450g yellow or white sweet potato peeled and washed
- 340g Saint-Andre or Brie Cheese
- 4 tablespoons Extra Virgin Olive Oil
- salt
- pepper
- 2 tablespoons fresh thyme
- 3 bunches autumn salad leaves
- 3 tablespoons vinaigrette for salad seasoning
Instructions:
- Preheat your oven to 200 °C, ensuring the rack is positioned in the middle.
- Place a pot of water on high heat with a pinch of salt and bring it to a boil.
- Slice your potatoes thinly using a mandoline. Boil the potato slices in the water for 1 minute, then drain, rinse with cold water to halt the cooking process, and pat dry with a kitchen towel.
- Prepare a baking sheet by lining it with parchment paper and lightly brushing it with olive oil (garlic-infused olive oil is recommended). Arrange the blanched potato slices in a circular pattern, slightly overlapping each other to form a disk that is at least 1/2 inch smaller in diameter than the puff pastry you will cut. Drizzle olive oil over the potatoes and season with salt, pepper, and fresh thyme. Create 6 potato crowns. Bake in the oven for 10 minutes to remove moisture from the potatoes.
- Unwrap the puff pastry and, if it's thick, roll it out to a thickness of 1/4 inch. Thinness is key for these tarts. Roll the puff pastry between two sheets of parchment paper to prevent it from absorbing flour if you were to use flour for dusting while rolling.
- Discard the top parchment sheet and cut out 6 equal circles, each with a diameter of 4.5 inches. A plate can be used as a guide for cutting (or cut into squares or rectangles as desired).
- Use a very sharp knife to cut through the puff pastry in a downward motion, rather than pulling the knife through. This allows the pastry to puff up properly without sticking together.
- Cover the puff pastry with the parchment paper and chill it until needed.
- Cut the cheese into small cubes and divide it into 6 equal portions.
- Arrange the puff pastry circles on the parchment-lined baking sheet. Using a wide spatula, carefully place the roasted sweet potato crowns in the center of each puff pastry circle. Adjust the oven rack to a higher position and bake the tarts until the puff pastry has puffed up and both the pastry and potatoes are golden brown.
- Distribute the cheese evenly among the 6 puff pastry and potato tarts, then return them to the oven until the cheese has just melted.
- Serve the tarts immediately with a side of mixed green and red autumn salad leaves drizzled with vinaigrette. For guests who prefer not to have cheese, a version with just the sweet potatoes can be prepared, as shown in one of the uploaded photos.
- If preparing in advance, pause at step 10 and add the cheese only when you are ready to serve.
Summary:
- Calories: 4274 kcal
- Fat: 305 g
- Protein: 115 g
- Carbs: 284 g
- Potassium: 4694 mg
- Magnesium: 386 mg