Tis The Season For Tater Tarts
- Srv: 12
- By: Raquel DeHoyos/Boastful Food LLC
- 1 package puff pastry (containing 2 sheets)
- 3 large Yukon gold potatoes
- 2 Tablespoons plus , 2 teaspoons kosher salt
- 2 Tablespoons olive oil
- 5 Tablespoons unsalted butter, divided
- 1 large sweet yellow onion
- 1 pound brussels sprouts
- 2 large cloves garlic , minced
- 1 teaspoon garlic powder
- ½ cup 2% milk
- 1 large egg
- 8.8 oz wheel of brie
- 1/3 cup dried cranberries
- 1 pack fresh rosemary
Preheat oven to400̊ and remove puff pastry from the freezer a few hours in advance and keep chilled in the refrigerator.
Peel potatoes and cut into quarters. Place in a medium saucepan along with 2tablespoons of salt and cover with cold water. Bring to a boil, covered, over high heat, then simmer for 20 minutes until tender. Finely dice the onion. Rinse the sprouts, then trim off the base and thinly slice each. Setaside. Warm a large skillet over medium heat, then add olive oil and 2 tablespoons of butter. When the butter has melted, add onions and lightlysauté, about 2-3 minutes, just until soft. Add Brussels sprouts, minced garlic and1 teaspoon of salt. Sautéfor about 6-7 minutes until tender. Remove from heat.
Drain potatoes, return to the pot along with remaining 3tablespoons butter, garlic powder, milk and1 teaspoon of salt. Mash until creamy. Set aside.
In a small bowl, whisk the egg with a splash of water. Working with one sheet of puff pastry at a time, place onto a piece of parchment paper and gently roll out any creases with a rolling pin. Brush on the egg mixture, then layer on half of the mashed potatoes, followed by half of the brussels sprout mixture.
Divide brie into slices and place halfway across the top of each tart. Transfer onto a large baking sheet and bake for20 minutes or until the edges are golden. Allow cooling for 5minutes before cutting and serving. Garnish with dried cranberries and chopped rosemary.