Potato dauphinoise tarts

Name: Potato dauphinoise tarts
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: ['French']
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

https://www.coop.co.uk/recipes/potato-dauphinoise-tarts

Vegetarian

These puff pastry tarts topped with sliced potatoes are a new way of enjoying a creamy classic

Feeds 8
Ready in 1 hour 5 minutes

Each serving contains

Energy
17%
1432kj 344kcal
Fat
High 34%
24.1g
Saturates
High 69%
13.8g
Sugar
Low 4%
3.5g
Salt
Low 5%
0.33g

% of adult’s reference intake | Carbohydrates per serving : 26g

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Ingredients
Method

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