Tart of donut with bacon

Preheat the oven to 200 ° C. Let the slices of puff pastry thaw on the plastic sheet. Clean the potatoes under running water and rub off the loose skin with a brush. Halve the potatoes, or cut larger potatoes into slices of 2 cm thick.

Brush the bottom of the tartlets or baking dishes generously with butter. Spread sugar, sea salt and rosemary needles over the butter and add some black pepper. Place the potatoes close together with the cut surfaces on the butter. Push bacon strips between the potatoes.

Remove the plastic sheets from the puff pastry and pull out the slices of puff pastry. Spread them over the potatoes and push the edge of the dough around the potatoes slightly down. Put the tart molds in the oven and fry the tarts in 30-35 minutes until golden brown and done.

Remove the cake molds from the oven and place a plate on each dish. Grab the shape with the plate together - use pans or dry cloth! - and turn them together. Shake for a moment and let the cake slide on the plate. Do the same with the other cakes. Crumble and sprinkle the goat's cheese over it.