Potato, Tomato and Cheese Curd Tarts
Potato, Tomato and Cheese Curd Tarts
Ingredients
- 1 lb (450 g) store-bought puff pastry, thawed
- 2 onions, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 1/2 cups (300 g) baby potatoes, cooked and quartered
- 1 garlic clove, chopped
- 1 1/2 cups (265 g) cheese curds, cut into small pieces
- 1 cup (140 g) cherry tomatoes, quartered
- Sour cream, to taste
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out the dough to form a sheet ¼ inch (½ cm) thick, large enough to cut out two 8-inch (20 cm) circles. Place the dough circles on the baking sheet and prick lightly with a fork. Refrigerate.
- In a non-stick skillet over medium-high heat, soften the onions in the oil. Add the potatoes and brown over high heat. Add the garlic and cook for 1 minute. Season with salt and pepper. Let cool.
- In a bowl, combine the cheese, tomatoes and potato mixture. Adjust the seasoning. Spread the topping over the dough circles.
- Bake for 20 minutes or until the crust is golden.
- Cut the tarts into wedges and serve with sour cream, to taste. Serve with a salad, if desired. Also delicious as an hors d’oeuvre.
Potato, Tomato and Cheese Curd Tarts