Puff Pastry Potato Tart

Directions

• Mix together crème fraiche, orange zest, lime zest, and lemon zest in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until serving.
• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Melt butter in a small saucepan over medium-low heat.
• On a lightly floured surface, roll out puff pastry to a 10-inch by 14-inch rectangle and transfer to prepared baking sheet.
• Use a paring knife to lightly score a border ½-inch away from the edge of the pastry. Use a fork to dock the pastry inside that border, every inch or so, to keep the center from puffing.
• Brush 1 tablespoon of Danish Creamery Rosemary Salt Butter all over the center of the pastry. Toss the potatoes with remaining 3 tablespoons Danish Creamery Rosemary Salt butter and a pinch of salt and black pepper. Arrange potato slices on the pastry, within the border, spread out evenly with the edges slightly overlapping.
• Bake for about 30 minutes, or until pastry is puffed and golden and potatoes are crisp and starting to curl. Let cool slightly, then transfer to a wire rack to cool 10 more minutes.
• Cut into 12 squares and serve with a dollop of citrus crème fraiche and spoonful of caviar.