by Maria Teresa Jorge
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my 188 recipes »
Maria Teresa Jorge's Notes:
Expand12 ounces pre-rolled puff pastry sheets (if frozen thaw overnight in fridge) Ask a question about this ingredient
1 pound yellow or white sweet potato peeled and washed Ask a question about this ingredient
12 ounces Saint-Andre or Brie Cheese Ask a question about this ingredient
4 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
2 tablespoons fresh thyme Ask a question about this ingredient
3 bunches autumn salad leaves Ask a question about this ingredient
3 tablespoons vinaigrette for salad seasoning Ask a question about this ingredient
Pre-heat the oven to 400 degrees F. with rack in the middle.
Ask a question about this stepPut a pot of water with a dash of salt over high heat and bring to the boil.
Ask a question about this stepUsing a mandoline cut your potatoes in chips medium thin. Blanch your chips in the boiling water for 1 minute, strain, cool under cold water to stop further cooking and put on a clean kitchen tea towel.
Ask a question about this stepLine a baking sheet with parchment paper, lightly smear it with olive oil (preferably garlic infused - see my recipe posted). Using the blanched chips, make a circle overlapping them so you obtain a disk at leats 1/2 an inch smaller then the pastry you cut. Drizzle some olive oil on top, sprinkle with salt, freshly ground pepper and fresh thyme. Make 6 potato crowns. Bake in the oven for 10 minutes to dry out the potatoes.
Ask a question about this stepOpen your puff pastry and if it's thick roll it out so you get to 1/4 inch thickness. You really want these tarts to be extra thin. Roll out the puff pastry between 2 sheets of parchment paper (if you roll out dusting the pastry with flour the puff pastry will end up heavier because it will absorb all the flour).
Ask a question about this stepRemove the top parchment sheet, cut 6 equal circles of 4.5 inch diameter - I used a plate to cut around (or cut in square or rectangle, whichever you prefer).
Ask a question about this stepImportant note: always use a very sharp knife to cut the puff pastry and cut down sharply rather then a pulling motion with the knife. You want the pastry to be cut through vertically so it puffs, if you pull it, the layers will stick together and won't puff up.
Ask a question about this stepCover the puff pastry with the top parchment sheet and chill until you need it.
Ask a question about this stepCut up the cheese in little cubes and divide in 6 equal portions.
Ask a question about this stepPut the puff pastry disks in a baking sheet lined with the parchment paper you used to roll out the dough. With a wide thin spatula, transfer the roasted sweet potato crowns and put them in the middle of the puff pastry. Put the oven rack one up and bake the puff pastry tarts with the potatoes in the oven until the puff pastry has risen and both the potatoes and the pastry are golden.
Ask a question about this stepDivide the cheese on the 6 puff pastries and potato tarts, put back in the oven until cheese has just melted.
Ask a question about this stepServe immediately with fresh green and red autumn salad leaves seasoned with some vinaigrette. If you have guests that don't eat cheese, you can serve it just with the sweet potato like one of the photos I uploaded.
Ask a question about this stepIf making ahead, stop at step 10 and only finish with the cheese when you are ready to serve.
Ask a question about this step
Merrill is a co-founder of food52.
