A sheet of puff pastry with shallots and Gruyère cheese topped with buttery slices of potato and fresh rosemary.
Ingredients
3 medium potatoes, thinly sliced
Puff pastry sheet
200g Gruyère cheese
3 shallots, diced
30g butter, melted
1 tsp garlic powder
1 tsp dried thyme
1 tbsp fresh rosemary, chopped
Salt & cracked black pepper
Method
- Roll out the puff pastry and add the finely chopped shallots and Gruyère cheese into the centre, leaving a 3cm border of pastry to fold over later
- Thinly slice the potatoes and add them into a large bowl
- Pour in the melted butter, thyme, garlic granules, rosemary and season
- Mix the potatoes until they are coated with the herbs and melted butter
- Add the potatoes in lines on top of the Gruyère cheese and fold the pastry around the edge slightly covering the potatoes
- Egg wash the edge of the pastry and top with white sesame seeds
- Cook in the oven on gas mark 6 / 200 degrees celsius for 30 minutes
- Serve with a fresh salad
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