Rose Potato Tarts with Jalapeno Cheese & Red Pepper Pesto
Serves: 6
  • 1 roll of puff pastry dough, thawed
  • ¼ cup roasted red pepper pesto (store bought or homemade)
  • 2 tbls butter, melted
  • 1 cup shredded jalapeno cheese (you can use any cheese I just happened to have jalapeno)
  • 2 medium size red potatoes, sliced VERY THINLY, skin on
  • Fresh rosemary for garnish - optional
  • Grated parmesan cheese for garnish - optional
  1. In a microwave safe bowl, cook potatoes on high heat until soft. They need to be very soft in order to allow them to roll up nicely in the puff pastry dough.
  2. Prehat oven to 375F.
  3. Roll out the dough on a lightly floured board until it measures 10 X 12 inches. Width is 10, length is 12.
  4. Slice dough into 6 equal pieces.
  5. Mix melted butter and pesto together in a small bowl.
  6. Using a pastry brush, paint the dough with the pesto mixture.
  7. Drain cooked potatoes well and pat dry with paper towel.
  8. Start layering your potatoes along the edge of the first strip of dough, leaving half the strip at the bottom so that you can fold it up when you're ready.
  9. Sprinkle with cheese, fold up and now roll them into a rose shape.
  10. Repeat with all the strips.
  11. Place into a well greased muffin tin.
  12. Brush with any leftover pesto/butter mixture.
  13. Bake for 45 - 50 minutes or until nicely browned a crispy.
  14. Sprinkle with salt and pepper. Serve with fresh rosemary and grated parmesan if desired.