• Single package (14 to 17 ounces) frozen puff pastry, thaw according to instructions
• Flour- only as needed
• 1 or 2 medium Yukon Gold or Yellow Finn potatoes, peel and leave in cold water
• 2 tablespoons of olive oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 tablespoons freshly chopped herbs (for example rosemary, thyme, parsley…)
• 1/4 cup sour cream, for serving
1. Preheat the oven to 375°F. Line baking sheet with parchment paper.
2. Prepare the pastry: Unwrap and unfold. Transfer pastry to baking sheet. If it is more than 1/8-inch thick, gently roll with a rolling pin. Be sure not to roll too thin.
3. Fold in the edges: Use your fingers to dip into flour to prevent them from sticking. Then fold in the edges all around the pastry to make a 1/2-inch border. Use the tines of a fork to press into a border and make a decorative crust; then dip the fork in flour as needed to avoid sticking. Lastly, prick the pastry and the border all over using the fork to stop the pastry from puffing up during cooking.
4. Prepare the potatoes: Slice the potatoes 1/8-inch thick with a mandolin or a chef’s knife.Spread the potatoes evenly over the pastry- only somewhat overlapping. Sprinkle with olive oil, salt, pepper, and 1 tablespoon of the herbs.
5. Bake the tart: Transfer the baking sheet to the oven and bake the tart for 35 to 40 minutes. Check the tart halfway through cooking, and if there are big puffs along the edge or bottom, prick them with the tip of a paring knife so they deflate.
When done, the pastry should be golden at the edges and the potatoes are tender when pierced with a skewer.
6. Serve the tart: Slide the tart onto a large cutting board and sprinkle with the remaining 1 tablespoon of fresh herbs and a few pinches of salt. Cut into 12 pieces. Serve with sour cream for dipping or dolloping on top.