Under 30 minutes
Under 30 minutes
Ingredients
for 6 tarts
- 17.3 oz frozen puff pastry sheets, thawed
- 2 tablespoons Country Crock® Plant Butter with Avocado Oil, melted
- 4 medium Yukon gold potatoes, cut into ¼-inch (6 mm)-thick slices
- 1 cup Country Crock® Plant Cream (230 g)
- 2 tablespoons chopped fresh thyme leaves, plus more for garnish
- 2 tablespoons chopped fresh chives, for garnish
- 2 tablespoons chopped fresh rosemary leaves, plus more for garnish
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- flaky sea salt, for garnish
Nutrition Info
- Calories 711
- Fat 53g
- Carbs 56g
- Fiber 11g
- Sugar 2g
- Protein 9g
Estimated values based on one serving size.
This recipe isn’t available to shop.
Unfortunately, not all our recipes can be shopped through Tasty.
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each sheet of puff pastry along the fold lines into 3 rectangles. Score a line ½ inch in from the edges of each pastry rectangle to create borders, then arrange on the prepared baking sheet and brush the borders with the melted Country Crock® Plant Butter with Avocado Oil.
- In a medium bowl, toss the potato slices with the Country Crock® Plant Cream, thyme, chives, rosemary, nutmeg, salt, and black pepper until well-coated.
- Arrange the potato slices on top of the pastry rectangles within the borders, leaving any excess plant cream mixture behind in the bowl; do not discard.
- Bake for 12 minutes, or until puff pastry is light golden brown, but not completely cooked through. Remove from the oven and spoon the reserved plant cream mixture over the par-baked tarts. Bake for another 8–10 minutes, or until the pastry is golden brown and the potatoes are light golden and crispy.
- Garnish the tarts with more thyme, chives, rosemary and flaky sea salt. Serve warm.
- Enjoy!
Related Recipes