New potatoes are in season, and they are best celebrated in this Crispy Potato Tart with Kale Microgreens. This easy recipe is made with puff pastry that is topped with smoked gouda, shallots, thinly sliced new potatoes, and fresh kale microgreens. Since the shallots are potatoes are thinly sliced using a mandoline, there is no cooking required prior to assembling and baking!
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A Garden to Table Recipe
Now that spring is approaching, I am very excited to share some garden to table recipes with you! This time of year is great for harvesting new potatoes, which are small or baby versions of regular potatoes. These potatoes have tons of flavour and are so cute due to their small size!
Fresh microgreens are a great indoor garden ingredient that can be grown year round. I particulary enjoy growing microgreens this time of year (January to March) as it’s fun to grow food in the winter months and it feels like a mini kick-off to gardening season! There are so many varieties of microgreens below, but read on down below to see what I chose for this recipe and how I grew them!
Kale Microgreens in One Week
Purchasing microgreens from the grocery store for this Crispy Potato Tart with Kale Microgreens recipe is absolutely fine. However, growing your own from seed is so easy (and inexpensive)!
Growing microgreens from seed is very easy. All you have to do is sprinkle the seeds across a fibre mat (or in soil), water in, and keep moist until the seeds germinate and start to grow. With proper light and water, the kale microgreens will be ready to harvest in just two weeks.
There are tons of different microgreens that can be grown from seed, but I used Kale Microgreens seeds from West Coast Seeds. This variety of microgreens provides lots of freshness to this otherwise heavy recipe, and they look beautiful with their green leaves and pink stems. Kale microgreens are very mild in flavour as well so that the flavours of the potatoes and shallots can shine through.
Get the Recipe: Crispy Potato Tart with Kale Microgreens
Crispy Potato Tart with Kale Microgreens
Ingredients
- 2 shallots
- 10 small new potatoes
- 1 sheet puff pastry rolled into an 8×10 inch rectangle
- 1 large egg beaten
- 1 teaspoon milk
- 1 cup smoked gouda cheese grated
- 2 teaspoons dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
- 1 cup kale microgreens
Instructions
- Preheat the oven to 400 degrees F.
- Use a mandoline to carefully slice the shallot and potatoes into 1/8-inch-thick slices. Divide the sliced shallots and potatoes into individual piles.
- Beat the egg and the milk in a small bowl. Set aside.
- Place the puff pastry rectangle on a parchment-lined baking sheet. Use a pastry brush to brush the egg wash across the entire sheet of puff pastry.
- Sprinkle half of the smoked gouda cheese evenly across the puff pastry, leaving a 1-inch border around the outside of the puff pastry. Then arrange the sliced potatoes and shallots across the pastry. Top with a sprinkling of thyme, pepper, salt, and the remaining smoked gouda.
- Bake in the oven for 25 to 30 minutes, or until the puff pastry is golden brown and crispy.
- Once cooled, slice into squares and top with the kale microgreens. Serve immediately and enjoy!
