For an irresistible appetizer or side dish, Look no further than this delicious garlic confit potato tart recipe! Perfectly crispy on the outside and tender on the inside, this savory tart is sure to impress even the most discerning palate
With its mouth-watering combination of garlic-infused potatoes and flaky pastry crust, this dish is sure to be a crowd-pleaser at any dinner party or family gathering. And the best part? It’s surprisingly easy to make!
In this blog post, we’ll walk you through the steps to create this delectable garlic confit potato tart, from preparing the garlic confit to assembling the tart and baking it to golden perfection. So let’s get started and impress your guests with this show-stopping dish.
Ingredients :
For the garlic confit:
- 1 cup extra-virgin olive oil
- 1 head of garlic, cloves separated and peeled
For the tart:
- 1 sheet of puff pastry, thawed
- 1 1/2 pounds Yukon gold potatoes, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
Optional:
- 1 egg, beaten (for egg wash)
- Additional Parmesan cheese and chopped herbs for garnish
Note: You can adjust the amount of garlic confit according to your taste preference. Additionally, feel free to add other herbs or spices that you enjoy, such as rosemary or red pepper flakes.
Here are the step-by-step instructions to make a garlic confit potato tart:
- Start by making the garlic confit. In a small saucepan, combine the olive oil and garlic cloves. Heat over low heat until the garlic is soft and tender, about 30-40 minutes. Be sure to keep the heat low to prevent the garlic from browning.
- While the garlic is cooking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface to fit your baking sheet. Transfer the pastry to the baking sheet and prick the surface all over with a fork.
- Arrange the thinly sliced potatoes over the pastry, overlapping slightly and leaving a border of about 1 inch (2.5 cm) around the edge.
- Remove the garlic cloves from the oil and scatter them over the potatoes, along with the chopped parsley and thyme. Drizzle about 2 tablespoons of the garlic-infused oil over the top.
- Sprinkle the grated Parmesan cheese evenly over the potatoes and season with salt and pepper to taste.
- Fold the edges of the pastry over the potatoes to create a border.
- Brush the edges of the pastry with the beaten egg wash (if using).
- Bake the tart for 30-35 minutes, or until the pastry is golden brown and the potatoes are tender.
- Remove the tart from the oven and let it cool for a few minutes before slicing and serving. Garnish with additional Parmesan cheese and chopped herbs, if desired.
Enjoy your delicious garlic confit potato tart!
