Kathleen Rear

Pomme de Terre Tarte
3/4 lb. Fingerling Potatoes
1 tablespoon Olive Oil
1 tablespoon Butter
Salt & Pepper
1/2 cup crumbled Blue Cheese
1 sheet frozen Puff Pastry
1 tablespoon fresh Thyme and Rosemary
Egg Wash (Whisk: 1 egg + 1 tablespoon water)

Pre-heat oven to 400 degrees.
Thaw the puff pastry and place onto a piece of parchment paper, then pop it back into the fridge to stay cold until time to bake the tart.

Slice the potatoes into 1/4 inch coins. Heat an oven safe skillet with a lid on the stove at medium heat. Add the butter and olive oil.
Add the potatoes in a single layer into the pan and sprinkle with salt and pepper.
Cover with the lid and allow the potatoes to steam and cook through, about 7-10 minutes. Stir occasionally so they brown evenly.
Test with the tip of a knife, when they are soft in the middle, take the pan off the heat.
Sprinkle the cheese over the top of the potatoes and add half the herbs.
Lay the puff pastry over the potatoes and cheese and, tuck in the overlapping corners into the skillet. Brush the top of the pastry with the egg wash.
Place the skillet into the oven and bake for 20 minutes.
Remove from the oven and allow to rest for about 5 minutes.

Place a piece of parchment paper onto a sheet or pizza pan.
Turn the tart out onto the sheet pan by placing the pan upside down on top of the skillet and carefully (remember your skillet is still hot) flipping the whole thing over. The crust side is now on the bottom and the potato side is facing up.
Sprinkle with the remaining herbs.

If you’d like to crisp up the edge of the crust or melt more cheese over the tart you can place it under the broiler for 2 minutes.

Serve in wedges with a green salad.