Puff Pastry, Potato, Ricotta and Savoury Appetizer

Updated at: Thu, 17 Aug 2023 05:14:28 GMT

Step 1

Score the sides of the puff pastry with knife (do not cut it though) and pinch the inside parts with fork)

Step 2

Spread 3-4 tbsp ricotta cheese mixed with 1 tbsp of sour creme, and crumbled piece of either blue cheese or gray owl cheese, plus salt, pepper and savoury ) if no season or can’t find savoury, use rosemary).

Step 3

Thin red o ion slices are optional to be sprinkled over the cheese mixture ( I didn’t do red onion).

Step 4

On top of that organize mandolins sliced potatoes that were drained from any moisture with pepper towel, then mixed with olive oil, salt and pepper.

Step 5

Top with few springs of scattered savoury leaves and sprinkle with Milton flaky sea salt.

Step 6

Glaze the edges of the puff pastry with one quail egg and bake for 25 minutes on lower rack ( next time should try medium rack) in 200 C or 392 F oven. Pastry edges turned out beautifully golden but potatoes although were cooked they looked pale. Cooking in the middle rack or turning the broiler on for few minutes at the end might be a good idea.

Step 7

Sprinkle with some more fresh savoury and cut to rectangles with pizza cutter.

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