Crispy Potato Tart with Kale Microgreens
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, sauteed shallots, thinly sliced new potatoes, and fresh kale microgreens. Since the shallots are potatoes are thinly sliced mandoline there is no cooking required prior to assembling and baking!
Ingredients
- 2 shallots
- 10 small new potatoes
- 1 sheet puff pastry rolled into an 8x10 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!
Nutrition
Calories: 459kcalCarbohydrates: 38gProtein: 16gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 72mgSodium: 545mgPotassium: 549mgFiber: 4gSugar: 3gVitamin A: 1395IUVitamin C: 30mgCalcium: 335mgIron: 3mg
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