Potato dauphinoise tarts
https://www.coop.co.uk/recipes/potato-dauphinoise-tarts
These puff pastry tarts topped with sliced potatoes are a new way of enjoying a creamy classic
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Feeds
8
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Ready in
1 hour
5 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 26g
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Ingredients
- 375g pack Co-op ready rolled puff pastry, cut into 4 rectangles
- 1 Co-op British free range egg
- 180ml Co-op double cream, plus 1 tsp
- 4 garlic cloves, crushed
- 2 tsp dried thyme
- 3 tbsp Co-op Greek style natural yogurt
- 2 Co-op Maris Piper potatoes, unpeeled, thinly sliced
- 1 tbsp chopped flat leaf parsley
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the pastry pieces on a baking tray in a single layer
- Score a 1cm border around each one and prick the middle with a fork
- Beat the egg with the 1 tsp cream and brush over the edges
- Bake for 12-15 mins, until golden
- Meanwhile, warm the remaining cream in a small pan with the garlic and thyme
- Stir in the yogurt and season
- Press the centre of each pastry case inside the border, using the back of a spoon
- Layer up the potato slices in the tart shells, then pour in the cream mixture
- Bake for 25-30 mins, until the potato is golden and tender
- Leave to sit for a few minutes, then scatter over the parsley
- Cut each tart in half to serve
