Potato Herb Tart

Ingredients

• 1 package frozen puff pastry, thawed according to package directions
• Flour, as needed
• 1 or 2 medium Yukon Gold or Yellow Finn potatoes, peeled and left in cold water
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh herbs
• 1/4 cup sour cream, to serve

Directions

1. Heat the oven to 375 degrees F. Set a sheet of parchment paper on a baking sheet. If your puff pastry comes in 2 pieces, use 2 separate baking sheets.
2. Take the pastry out of its wrapping and unfold it if it needs unfolding, then move it onto the baking sheet. You’re aiming for pastry that’s about 1/8-inch thick, which it likely already is; if it looks thicker than that, give it a gentle pass with a rolling pin. Don’t take it too thin, or it can crack when you cut or serve it.
3. Dust your fingers with flour so they don’t stick, then fold the pastry edges in all the way around to create a 1/2-inch border. Use the tines of a fork to press the border down, sealing it and giving it a pretty little edge; flour the fork as needed if it starts to stick. With the same fork, prick the pastry and the border all over so it doesn’t puff up too much as it bakes.
4. Slice the potatoes 1/8-inch thick or thinner with a mandolin or a chef’s knife. Arrange them evenly over the pastry, letting them overlap a bit. No need to fuss over perfection here — rustic is exactly right. Drizzle with olive oil, then sprinkle on the salt, pepper, and 1 tablespoon of the herbs.
5. Move the baking sheet to the oven and bake the tart at 375 degrees F for 35 to 40 minutes. About halfway through, take a look; if you see large puffs forming along the edge or on the bottom, poke them with the tip of a paring knife so they settle back down. It’s ready when the pastry is golden around the edges and the potatoes are tender when you pierce them with a skewer.
6. Slide the tart onto a large cutting board, then scatter the remaining 1 tablespoon of fresh herbs over the top along with a few pinches of salt. Cut into 12 pieces and serve with sour cream for dipping or dolloping.