Name: Rosemary Potato Tart
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 prepared pie dough -; 5 oz. boursin garlic and fine herb cheese -; 8 oz. cream cheese -; 2 tbsp. freshly chopped rosemary, plus more for garnish -; Kosher salt -; Freshly ground black pepper -; 1/2 c. whole milk -; 4 russet potatoes, peeled and thinly sliced (preferably with a mandolin) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary Potato Tart

1. 1 prepared pie dough -

2. 5 oz. boursin garlic and fine herb cheese -

3. 8 oz. cream cheese -

4. 2 tbsp. freshly chopped rosemary, plus more for garnish -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1/2 c. whole milk -

8. 4 russet potatoes, peeled and thinly sliced (preferably with a mandolin) -

How to cook deliciously - Rosemary Potato Tart

1. Stage

Preheat oven to 425°. Press pie dough into the sides of a 9" fluted tart shell without stretching. Remove excess dough by pushing thumb over edge of tart pan. Using a fork, prick pie dough all over (this will keep it from puffing up during baking). Refrigerate until ready to add potatoes.

2. Stage

In a medium mixing bowl, combine both types of cheese and rosemary and garnish with salt and pepper. Whisk in milk until smooth, then add potatoes to cheese mixture and fully coat.

3. Stage

Arrange potatoes evenly all over tart shell until filled.

4. Stage

Bake until golden brown, 43 to 45 minutes. Garnish with rosemary and season with salt.