Potato And Gruyere Tartlets - cooking recipe

Ingredients

2 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
salt
fresh ground pepper
1 russet potato, peeled, halved lengthwise, and thinly sliced
1 small yellow onion, halved and thinly sliced
1 sheet frozen puff pastry, about 1/2 lb., thawed and cut into four 5-inch squares
1 cup shredded gruyere cheese

Preparation

Preheat oven to 400 degrees.
In a bowl, stir together the oil, rosemary, 1/2 tsp salt, and 1/8 tsp pepper.
Add the potato and onion slices and toss to coat.
Lay the pastry squares on a baking sheet.
Using a sharp knife, cut a 1/2 inch border along the edge of the pastry, being careful not to cut more than halfway through.
Inside the border, prick the pastry all over with a fork.
Sprinkle 2 Tbsp of the cheese inside the border of each tartlet.
Divide the filling among the tartlets.
Sprinkle the remaining cheese over the filling.
Bake until the edges are puffed and brown and the cheese is golden, about 20 minutes.
Let the tartlets stand for 10 minutes.
Serve warm or at room temperature.