three-cheese, potato and rosemary tarts

  • 2 sheets frozen butter puff pastry, thawed
  • 1 cup (100g) grated mozzarella 
  • 250g bocconcini, sliced 
  • 100g baby chat potatoes, thinly sliced 
  • 2 teaspoons extra virgin olive oil 
  • sea salt and cracked black pepper 
  • 2 tablespoons rosemary leaves 
  • 1 teaspoon chilli flakes 
  • ½ cup (40g) finely grated parmesan, to serve
  1. Preheat oven to 200°C (400°F). Cut each sheet of pastry into 4 equal squares and lightly prick each with a fork. Using a knife, gently score a 1.5cm border around the edge of each square. Top each pastry square with mozzarella and bocconcini. 
  2. Place the potato, oil, salt, pepper and rosemary in a medium bowl and toss to combine. Divide the potato mixture between the pastry squares and place them on 2 trays lined with non-stick baking paper. Bake for 15 minutes or until the potatoes are tender. Sprinkle with the chilli and parmesan to serve. Makes 8. 
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