Potato & Gruyère Tartlets


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Olive oil, 2 tablespoons
  • Fresh rosemary, 1 tablespoon minced
  • Salt and freshly ground pepper
  • Russet or baking potato, 1, peeled, halved lengthwise, and thinly sliced
  • Yellow onion, 1 small, halved and thinly sliced
  • Frozen puff pastry, 1 sheet, thawed and cut into four 5-inch (13-cm) squares
  • Gruyère cheese, 1 cup (4 oz/125 g) shredded


  • Make the filling

    Preheat the oven to 400°F(200°C). In a bowl, stir together the oil, rosemary, ½ teaspoon salt, and teaspoon pepper. Add the potato and onion and toss well.

  • Prepare the pastry

    Lay the pastry squares on a baking sheet. With a sharp paring knife, make a cut ½ inch (12 mm) from the edge all the way around each square, being careful not to cut more than halfway through the pastry. Inside the border, prick the pastry all over with a fork.

  • Fill and bake the tartlets

    Sprinkle 2 tablespoons of the cheese inside the border of each pastry square. Divide the potato and onion mixture among the squares and sprinkle with the remaining cheese. Bake until the borders of the tartlets are puffed and brown and the potatoes are tender, about 20 minutes. Serve warm or at room temperature.