With a bag of adorable baby red potatoes in our CSA box this week and a nice bunch of fresh herbs on hand, this rustic savory tart recipe was born. Dazzlingly perfect when served alongside your favorite roast chicken and a simple green salad, or even as the perfect accompaniment to a simple puréed veggie soup. You dinner guests will no doubt wonder what it is that gives this simple tart its depth of flavor. The secret? A light layer of Dijon mustard right on the flaky puff pastry crust, and a shmear of garlic confit. Yum, indeed.
Potato Tart with Garlic Confit & Herbs
Ingredients:
- 1/2 package of frozen puff pastry, thawed
- 1 large head of garlic, top 1/3 cut off
- 2 Tablespoons extra-virgin olive oil
- 1 1/2 teaspoons Dijon mustard
- 4 or 5 baby red potatoes, thinly sliced
- 1 tablespoon of fresh herbs, torn or chopped (I used fresh thyme, rosemary and sage)
- 1/2 teaspoon sea salt
- 1/4 teaspoons freshly ground black pepper
Directions:
- Line a baking sheet with parchment or a silicone baking mat. Preheat your oven to 400 degrees.
- To make your garlic confit, in a small oven safe baking dish place the prepared garlic head in a foil wrapper and drizzle with the olive oil. Bake in the preheated oven until tender and caramelized 35-40 minutes.
- In the meantime, carefully unfold your thawed puff pastry and press onto your prepared baking sheet. Gently fold up the edges of the puff pastry square so that a small 1/4-inch edge is formed.
- With a pastry brush, brush the mustard onto the puff pastry, excluding the folded up edges. Refrigerate your puff pastry base until ready to bake.
- Once the garlic is roasted, allow it to cool completely before squeezing the golden cloves onto your mustard-brushed, chilled puff pastry base. (Save the oil in the oven-safe dish, it is a wonderful garlic-infused oil now!)
- Top the tart with the thinly sliced potatoes, the fresh herbs, the salt and the pepper. Drizzle the top of the tart with 1 Tablespoon of the garlic-infused oil you made.
- Bake the tart in the preheated oven for 25-30 minutes, or until the edges are golden and the potatoes tender when pierced with a sharp paring knife.
- Allow the tart to cool for 15 minutes before devouring.
Tagged: garlic, garlic confit, herbs, potatoes, puff pastry, roasted garlic, rosemary, sage, savory tart, side dish, tart, vegetarian
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