Sweet Potato & Prosciutto Tartlets
Serves: 8
 
While we used Brie cheese, Roblochon cheese is iconically Alpine and would be a preferred substitute, if available.
Ingredients
  • 1 (17.3 oz) package frozen puff pastry sheets, thawed (2 sheets)
  • 1 small sweet potato, peeled
  • 1 teaspoon olive oil
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 (8-ounce) wheel Brie cheese
  • 4 ounces sliced prosciutto
  • ½ cup Roasted Red Onion Purée (recipe follows)
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 400°. Spray 8 (4½×2½-inch) fluted tartlet pans with baking spray with flour.
  2. Using a sharp knife, slice sweet potato into ⅛-inch slices. Place in a medium bowl. Toss sweet potatoes in olive oil, salt, and pepper.
  3. Working with 1 puff pastry sheet at a time, roll puff pastry to a ⅛-inch thickness. Using a sharp knife, cut 4 (5×3-inch) rectangles from puff pastry sheet. Repeat with remaining puff pastry sheet. Press a pastry rectangle into each prepared tartlet pan. Using the wide end of a chopstick, press dough into indentations in sides of pans. Using a fork, lightly prick bottoms of dough. Place tartlet pans on a rimmed baking sheet. Freeze until firm, approximately 20 minutes.
  4. Bake tartlet shells until very lightly browned, approximately 6 minutes. Let cool completely.
  5. Using a sharp knife, cut cheese into 1½×1-inch slices, approximately ¼-inch thick. Cut prosciutto into 2×1-inch pieces.
  6. Fill bottom of each tartlet shell with 2 teaspoons Roasted Red Onion Purée. Starting at a short end of tartlet shells, layer a sweet potato slice, a prosciutto piece, and a cheese slice. Continue layering until each tartlet shell is filled with 3 sweet potato slices, 3 prosciutto pieces, and 3 cheese slices.
  7. Bake tartlets for 7 minutes.
  8. Turn oven down to 350°.
  9. Bake tartlets until pastry is golden brown and cheese melts, 8 to 10 minutes. Let tartlets cool for 10 minutes. Carefully remove tartlets from pans.
  10. Garnish with fresh thyme, if desired. Serve immediately.
Notes
Make-Ahead Tip: Tartlets can be assembled earlier in the day, placed in a single layer in an airtight container, and refrigerated. Bake just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sweet-potato-prosciutto-tartlets/