Potato, Tomato and Cheese Curd Tarts
Potato, Tomato and Cheese Curd Tarts
Rating: (1 rated)
  • 411 g store-bought puff pastry, thawed
  • 2 onions, thinly sliced
  • 2 tablespoons (30 ml) olive oil
  • 1 1/2 cups (375 ml) baby potatoes, cooked and cut into quarters
  • 1 clove garlic, finely chopped
  • 1 1/2 cups (375 ml) cheese curds, cut into small pieces
  • 1 cup (250 ml) cherry tomatoes, quartered
  • Sour cream, to taste
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 210 °C (425 °F). Line a baking sheet with parchment paper.
  • On a floured work surface, roll out the dough into a ½-cm (1/4-inch) thick sheet, large enough to cut out two 20-cm (8-inch) circles. Place the dough circles on the baking sheet and prick them lightly with a fork. Refrigerate.
  • In non-stick skillet, 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 mixture over the dough circles. Bake for about 20 minutes or until the crust is golden brown.
  • Serve the tarts cut into wedges with a salad and garnish with sour cream. Delicious as a hors d’oeuvre.
  • Description
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