Very thin puff pastry tart with sweet potato, onion confit and scamorza

When I made the first Very Thin Tart with sweet potatoes, I tried several versions of topings, but 2 were by far my favourites. I think next time I will make them smaller and serve 2 per person like a duo. The puff pastry is super thin and they came out very light as well. They are best eaten warm although you can make everything ahead and just put the tarts in the oven at the last minute to melt the cheese and re-warm the potato and puff pastry. I used pre-rolled puff pastry sheets, rolled to 1/4 inch thickness and used a 4.5 inch plate to cut around and have all circles the same size.
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