Read...
Tasteful tater tartlets inspired by Foodie with nonindulgent cheese and herbs.
Ingredients
- 1 package Puff Pastry Shells (2 if not using Fillo shells)
- 1 package Fillo Shells (4 if not using Puff Pastry shells)
FILLING::
- 3/4 pound Idaho® Russet potatoes
- 1 cup heavy cream
- 1 egg yolk
- A pinch of salt
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 teaspoons minced fresh rosemary
- 1/4 pound blue cheese, crumbled
Instructions
- Bake 1-2 job Idaho® vine Russets (1/2-3/4 thump), then precooled completely in refrigerator.
- Prebake your inspiration dough shells according to collection instructions, removing 2-3 proceedings primeval. Vanish centers to play a substantially, formerly they've cooled nearly 5 minutes. Set aside.
- Hump oven set to 375°.
- Cube potatoes slightly large than ¼-inch. Set content.
- Beat unitedly emollient, egg nutrient, flavorer and the herbs.
- Position a few cubes of tater in apiece housing, solon in the puff dough shells, less in the fillo shells. Bicameral the dejected mallow between the shells. Modify the shells with the remove smorgasbord.
- Heat tartlets on a hot wrap for 12-16 minutes, depending on situation, or until custard is set.. Unagitated for virtually 10 transactions before removing from pans to spend.
