4 Servings
Preparation: 1 hour
Cooking: 15 minutes

1/4 lb. (120 g) puff pastry, or 1 sheet
1 3/4 oz. (50 g) pancetta or thick bacon, diced
1/2 lb. (250 g) potatoes
1/2 cup (125 ml) milk
1 large egg
1 sprig fresh rosemary, leaves chopped
salt and pepper

Boil the potatoes, skin on, in a saucepan of lightly salted water until tender but firm, 15 minutes.

Drain, cool, and peel them, and dice or slice into rounds.

Heat the oven to 350°F (180°C).

On a clean work surface, roll out the puff pastry to a thickness of 2 mm (1/12 in).

Cut into four equal pieces.

Line four individual tartlet molds with the puff pastry, and fill the molds with the pancetta and potatoes.

Put the molds on a baking sheet.

In a bowl, whisk the egg together with the milk, salt and pepper, and the rosemary.

Pour the mixture into the tartlet molds and bake for about 15 minutes.