Potato and Rosemary Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet (320g) all-butter puff pastry, thawed if frozen</li><li class="ingredients-single-item">600g waxy potatoes (such as Charlotte or Yukon Gold), scrubbed</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">3 cloves garlic, finely minced</li><li class="ingredients-single-item">3 tbsp fresh rosemary leaves, chopped (plus extra sprigs for garnish)</li><li class="ingredients-single-item">1 tsp flaky sea salt</li><li class="ingredients-single-item">Freshly ground black pepper, to taste</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">120g crème fraîche or sour cream, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Mandoline slicer or sharp knife</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Roll out your puff pastry on a lightly floured surface to about 3mm thickness, creating a rectangle approximately 30cm x 25cm. Transfer to your prepared baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Using a sharp knife, score a border 2cm from the edge all around the pastry (don't cut all the way through). This creates a frame that will puff up beautifully during baking. Prick the inner rectangle all over with a fork - this prevents the center from puffing up too much while allowing the edges to rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, combine the olive oil with the minced garlic and half of the chopped rosemary. Set aside to infuse while you prepare the potatoes. This infusion allows the aromatic oils from the rosemary and garlic to penetrate the oil, creating a more complex flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using a mandoline slicer or very sharp knife, slice the potatoes into paper-thin rounds (about 2mm thick). The uniformity of the slices is crucial for even cooking, which is why a mandoline is recommended if available. Place the slices in a large bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour most of the infused oil mixture over the potato slices, reserving about 1 tablespoon for later. Add half of the remaining rosemary, salt, and black pepper. Gently toss until all slices are evenly coated. The oil not only adds flavor but creates a barrier that helps the potatoes cook without becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the potato slices in overlapping circles on the puff pastry, starting from the outside and working inward, staying within your scored border. For visual appeal, try to use slices of similar size for each ring. The overlapping creates layers that will become wonderfully tender inside while crisping at the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the pastry border with beaten egg to ensure a golden, shiny finish. Drizzle the remaining infused oil over the arranged potatoes and sprinkle with the rest of the chopped rosemary.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes, until the pastry is puffed and golden and the potatoes are tender with crispy edges. If the pastry edge browns too quickly, cover it loosely with foil after about 20 minutes. The high initial heat helps the pastry layers separate and the potato edges crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let stand for 5 minutes before slicing. This brief resting period allows the pastry to set and makes for cleaner slices. Garnish with additional fresh rosemary sprigs and a light sprinkle of flaky sea salt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature with a dollop of crème fraîche or sour cream if desired. The tart keeps well for up to 2 days stored in the refrigerator (though the pastry will soften somewhat) and can be reheated in a 180°C oven for 10 minutes to re-crisp.</li></ol>