Thin potato rosette tart
2 small COLOMBA potatoes
1 roll of puff pastry
1 egg
1 egg yolk
1 tablespoon cumin seeds
salt, sea salt, freshly ground pepper
Wash the potatoes and slice very thinly (a mandolin). Do not wash the slices. Preheat oven to 200 ° C. Roll out the pastry very thinly, as needed to restore some shots rolling pin over the dough place. Cutting discs 10 to 15 cm in diameter, place on a baking sheet lined with bakingpaper and prick in the discs. Mix the egg yolk with a pinch of salt and 1 tablespoon water. In cleaning disks of dough, then arrange the sliced potatoes in a rosette. Brush again. Sprinkle with cumin, sea salt and pepper. Bake for about 20 minutes. Serve warm or cold.
Expert’s Tip: preheat oven after completion of rosettes and refrigerate for 20 minutes before cooking.
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