Potato, Gruyere & Caramelized Shallot Tarte

Ingredients:

• 1 sheet puff pastry

• 1 egg, for egg wash

• 2 russet potatoes, thinly sliced

• 8 oz gruyere, shredded

• 4 shallots, thinly sliced

• 1 tbsp vinegar (I think any work)

• Olive oil

• Salt & Pepper

• Chives

• Flaky salt (optional)

Directions:

1. Preheat your oven to 375.

2. Score your puff pastry around the edge to have a border along the tarte. Eggwash your puff pastry.

3. Place your thinly sliced potatoes into cold water, and let them sit for about 15 minutes.

4. While your potatoes are in the water, caramelize your shallots by tossing them into a skillet heated with olive oil. Add in the vinegar, salt and pepper. Stir them continuously until brown and caramelized, about 10-15 minutes.

5. Dry your potatoes well and toss them in olive oil. This will allow them to get crispy.

6. Assemble the tarte by placing the caramelized shallot down on the puff pastry, making sure you leave the border along the edge. Top the shallots with the shredded cheese, and layer your thinly sliced potato.

7. Bake the tarte for around 20 minutes, and then place it under a broiler for about 5 minutes to allow the potatoes to get crispy, ensuring you do not burn the puff pastry.

8. Top with chives and flaky salt and enjoy!