There are just four main ingredients: frozen puff pastry, potatoes, olive oil, and herbs. Can’t beat that. Most puff pastry comes in such thin sheets that you don’t even need to do much more than unwrap it. (If your pastry seems thick, you can quickly roll it with a rolling pin.) Just fold the edges over to create a crust, scatter with thinly sliced golden potatoes, and bake. This is the sort of knock-out dish that you pull from the oven and guests immediately flock around for a piece. The tart, with its golden topping, is beautiful and big enough to feed everyone. Don’t forget to thaw your puff pastry according to package instructions before making this recipe. Pastry that is still frozen or partially-frozen will crumble and crack as you work with it. Line a baking sheet with parchment paper. (If your package of puff pastry contains two pieces, bake on two separate baking sheets.) Finally, prick the pastry and the border all over using the fork to prevent the pastry from puffing up during cooking. Spread the potatoes evenly over the pastry, overlapping slightly. Don’t worry about making it look perfect; it should have a rustic feel. Sprinkle with olive oil, salt, pepper, and 1 tablespoon of the herbs. When done, the pastry should be golden at the edges and the potatoes are tender when pierced with a skewer.
