Puff Pastry Tater Tarts
Puff Pastry Tater Tarts
Simple Puff Pastry
- 1 ¼ cup very cold butter cut into cubes
- ½ cup very cold water
- ¼ tsp salt
- 2 cups all-purpose flour
Individual Tater Tarts
- 1 small russet potato 1
- 1 Tbsp olive oil
- 4 slices bacon
- ½ medium yellow onion
- 4 eggs plus one egg beaten
- 1 sheet puff pastry
- fresh spinach leaves for garnish finely chopped
Simple Puff Pastry Directions
- Using a food processor fitted with the metal blade, add flour and salt, ¾ cup cold butter and pulse to mix the butter with the flour (about 10 to 12 one-second pulses).
- Add the remaining cold butter (cubed) and pulse two or three more times to combine. Add the cold water and pulse four or five times just until the dough comes together to form a ball. Do not over-process.
- Place your dough on a lightly floured surface an knead approximately 10 times. Sprinkle a bit of flour on the surface of your dough and onto the rolling pin to keep the dough from sticking as you roll it out. Roll the pastry into a rectangle approximately 12x18 inches.
- Fold the dough in half and then half again, and one last time, wrap in plastic and refrigerate for 1-2 hours before using.
Individual Tater Tart Directions
- Preheat the oven to 400°F.
- Finely dice the onion and bacon, then caramelize them in a little olive oil until bacon is slightly crisp and onion has softened. Drain and set the mixture aside.
- Slice the potato, being sure to cut wafer-thin slices to ensure they cook properly in the oven.
- Roll the puff pastry out to a rectangle, approximately 12x18 inches, and cut into four equal rectangles, then cut a border of about ½-inch all the way around the rectangle.
- Place the tarts on a baking sheet lined with parchment paper. Be sure to leave a bit of space between them because they will puff up and spread as they bake.
- Brush each tart with the beaten eggs.
- Assemble the Tater Tarts: Lay a few slices of potato down and sprinkle some of the chopped onion and bacon onto the pastry, avoiding the border you just cut. Carefully crack an egg into the center of each tart.
- Place the tarts in the oven and bake for about 10 to 15 minutes, or until the pastry is golden and the egg whites have set.
- Remove tarts from the oven and garnish with chopped spinach and a sprinkling of salt and a sprinkling of salt and pepper before serving.
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