4 Servings

Preparation: 1 hour

Cooking: 15 minutes

INGREDIENTS

• 1/4 lb. (120 g) puff pastry, or 1 sheet
• 1 3/4 oz. (50 g) pancetta or thick bacon, diced
• 1/2 lb. (250 g) potatoes
• 1/2 cup (125 ml) milk
• 1 large egg
• 1 sprig fresh rosemary, leaves chopped
• Salt and pepper

INSTRUCTIONS

1. Boil the potatoes, skin on, in a saucepan of lightly salted water until tender but firm, for about 15 minutes. Drain, cool, peel, and dice or slice into rounds.
2. Heat the oven to 350°F (180°C).
3. On a clean work surface, roll out the puff pastry to a thickness of 2 mm (1/12 in). Cut into four equal pieces.
4. Line four individual tartlet molds with the puff pastry, and fill the molds with the diced or sliced potatoes and pancetta or thick bacon. Put the molds on a baking sheet.
5. In a bowl, whisk the egg together with the milk, salt and pepper, and the chopped rosemary.
6. Pour the egg and milk mixture into the tartlet molds.
7. Bake for about 15 minutes until the egg mixture is set and the puff pastry is golden brown.