Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tinklee's parmesan potato tarts. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Lay the potatoes on the dough in a circular pattern, overlapping each slice. Once a layer is completed, season with a little salt and pepper. Sprinkle some of the sliced leeks and parmesan cheese on top.
Tinklee's Parmesan Potato Tarts is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Tinklee's Parmesan Potato Tarts is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tinklee's parmesan potato tarts using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tinklee's Parmesan Potato Tarts:
- Take 6 small long potatoes
- Get 1/3 cup fresh shredded parmesan cheese
- Take 1 onion powder
- Get 1 garlic powder
- Prepare 1 pepper
- Make ready 3 tbsp unsalted butter
Slowly and carefully pour the egg and cream mixture over the potatoes and cheese. Be patient, it has to seep all around your potatoes to fill in all the air pockets. Place the potato, oil, salt, pepper and rosemary in a medium bowl and toss to combine. Sprinkle with the chilli and parmesan to serve.
Instructions to make Tinklee's Parmesan Potato Tarts:
- preheat oven to 400F, Grease 2 - 4"glass baking dishes
- Wash potatoes, leaving peel on, cut off 1" of top of potatoe, thinly slice potatoe evenly (a mandolin works well of this)
- place a layer of potatoes down in each dish, sprinkle with parmesan cheese, garlic powder, onion powder, and pepper, repeat 2-3more times, ending with parmesan cheese and garlic powder, onion powder, and pepper
- Melt the butter and drizzle over potatoes in both dishes, then bake for 23-30mins till potatoes are tender and cheese is golden
Repeat with potatoes, leeks and rosemary. Combine cream and nutmeg and slowly pour over potatoes allowing it to settle down into the potatoes. Shred Parmesan cheese over top and sprinkle red peppers on top. Unroll the pastry and use to line the dish. Gently press the pastry into the sides of the dish, then trim the excess and use the trimmings to patch up any holes in the sides.
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