Guys, my fridge is full! That's always a good and bad thing for me, lol. Means that I have a lot of food to cook with (yay!) and that I also have a lot of stuff to use up! So I am going to start making lots of things utilizing leftover ingredients and hopefully this will give you some ideas with yours too! Turns out that I have one lonely piece of puff pastry left from an appetizer that I made recently. I actually need to get that one on the blog too but I have so many piled up. I'll get to it eventually. So puff pastry. It's magical because if you have ever made your own puff pastry - you know. It's a process! An unnecessary one as far as I am concerned because the product that you get at your grocery store is as good in my opinion and saves you a ton of time. Hence the one that I had in my freezer. Ideally, you want to put this in the fridge overnight so that it thaws and is ready to use when you need it. I just dug it out so I left mine on the counter for a bit until it thawed and it was perfectly ready to use.
I love savory tarts! I mean, love them. They are super easy to make and it all comes together so fast. Pair a savory tart with an awesome salad and it's a complete meal in no time. To me, it's just a fancier version of pizza and who doesn't love pizza?? It's also a great way to use up some leftover ingredients. I had these beautiful beefsteak tomatoes and a lonely potato that I wanted to use up. I also had the remaining bits of fresh basil and a small knob of gruyere cheese that I need to clear out to make room for other cheeses. Hence came this recipe - a potato & tomato tart. Drizzled with a balsamic glaze and oozy gruyere cheese, it's its own star dish!
Potato & Tomato Gruyere Tart
1 puff pastry (I used this one)
1 Tbsp olive oil
1 beefsteak tomato, sliced thin (or any tomatoes that you have)
1 shallot, sliced thin (other onions work too)
1 medium potato, sliced thin
1/2 cup gruyere cheese, shredded (other cheeses work too)
4 to 6 basil leaves
1 egg, for egg wash
salt and pepper, to taste
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 2. Lay out the pastry sheet flat on a clean cutting board that's lightly floured. Gently roll out the sheet until it is a bit thinner and even. Cut the sheet lengthwise down the middle, creating two even pieces. Carefully lay both pieces on your parchment lined baking sheet.
3. Use a paring knife and score a 1/2 inch border around each piece being careful not to cut all the way through. Use a fork to make holes in the middle of each pastry to create some air holes. Brush the insides of the tarts with some olive oil. 4. In a medium bowl, combine the remaining oil with the the sliced shallot, potatoes and tomatoes with a pinch of each of salt and pepper. Mix thoroughly. 5. Lay the potatoes in the inside of the puff pastries in a single layer. Top with the shallot slices and then the tomato slices. Finally, add the gruyere cheese and basil on top. 6. Brush the edges of the pastry with beaten egg and sprinkle with some sea salt and freshly ground pepper. Transfer to the oven and bake for approximately 20 minutes or until the pastry is golden brown. It's ok if the edges are very brown - just keep an eye on them as all oven temperature vary. When done, take out and and cool slightly before cutting. Serve warm as an appetizer, first course, or as an entree paired with a salad.
Buttery pastry with cheesy topping. How could you go wrong?? Also, can I just tell you how much my food mandoline is coming in handy?? Look at all those perfect cuts - and it took absolutely no time at all. I am going to incorporate it into my prep day...slicing up veggies will take half the time! If you don't have one already, definitely check out the one that I have (link below)...you definitely will use this a lot more than you would think. Again, just be very careful with you fingertips!!!
Here is a quick video of the process. If you don't already, be sure to subscribe to my youTube channel so you don't miss any new videos of my recipes!