Potato and Wild Garlic Gratin TartletYum
I have a real soft spot for potato gratin. The creamy, garlicy goodness of those potato layers is just too good for me to pass up! So when I was thinking of a few good fillings for Savoury Summer Tartlets, potato gratin was the first one I made. Mostly to satisfy my own need for some potato indulgence, but also for the sake of experimentation.
Turns out, it was pretty darn tasty.
I honesty could have eaten like 5 of these bad boys. Wild garlic is a great addition. It’s so fragrant, and just ever so slightly more delicate than regular garlic. And add the cheese just because I said so. You’l thank me for it. You can use something a bit stronger than mozzarella if you like, but the flavours in this tart are delicate, so be careful not to overpower it’s flavour with something too strong!
Also, try not to eat five. It’s delicious, but it’s definitely not healthy enough for that kind of indulgence!
- Pre-rolled shortcrust pastry
- Rooster potatoes, thinly sliced (Roughly 1/2 a potato per tartlet)
- 5 tbsp cream per tartlet
- 1 tbsp wild garlic, finely chopped, per tartlet
- 1 tbsp shredded mozzarella per tartlet
- Sprinkling of Parmesan
- Sea Salt
- Black Pepper
- Preheat oven to 180C/250F.
- Place your tartlet tin face down on your rolled out pastry. Cut around the tin, leaving about 1 inch excess pastry.
- Place the circle of pastry oven the tin and gently press it down into the bottom and sides of the tin.
- Chill the pastry for 20 mins. Then trim the edges, line with greaseproof paper and baking beans, and blind bake for 10 mins, or until the pastry is pale gold and dry.
- Remove the tin from the oven and take out the baking beans and paper.
- In a bowl, whisk together the wild garlic, sea salt and black pepper until just combined.
- Lay a layer of potato slices over the bottom of the pastry case. Pour a 1 table spoons of the cream mixture over the top.
- Lay another layer of potato into the tartlet case. Pour over 2 table spoons of the cream mixture.
- Lay over the final layer of potatoes. Pour over the last of the cream mixture. Top with the mozzarella and a grating of parmesan.
- Bake in the oven for 30 mins, or until the potatoes are soft and the cheese has browned and is bubbling.
- Serve and enjoy!