Tartes Flambée

Ingredients

• Flour for dusting*
• 1 pkg (397 g) frozen puff pastry, thawed
• 1 cup sour cream
• 1/2 cup roughly chopped fresh Italian parsley
• 2 cloves garlic, finely chopped
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme, crumbled
• 2 cups shredded Swiss cheese
• 1 pkg (125 g) prosciutto, torn (about 9 slices)
• 2 Granny Smith apples, cored and thinly sliced (1/8 inch)
• 1 large yellow potato, thinly sliced (1/8 inch)

Directions

1. On a lightly floured surface, cut pastry in half. Roll out each half into a 9x12 inch rectangle. Transfer pastries to parchment paper-lined baking sheets. Cover with plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, preheat oven to 450˚F.
3. Combine sour cream, parsley, garlic, vinegar and thyme in a medium bowl. Stir to combine.
4. To assemble, spread sour cream mixture over each pastry, dividing equally. Leave a 1/4 inch border along the edges. Top each with cheese, prosciutto, apples and potatoes.
5. Bake on the middle rack until pastry is crispy and golden brown, about 30 – 40 minutes. Let cool for 5 – 10 minutes. Cut each pastry into 12 pieces and serve.