Preparation:
Unfold phyllo and cut into 14-inch squares. Cover squares with a slightly damp towel to prevent pastry from drying out.
Place 1 phyllo square on a flat surface covered with wax paper; brush with butter. Top with 2 more squares, brushing each with butter. Place in a 5-inch baking dish or tart pan. Repeat procedure with remaining phyllo squares and butter.
Layer potato and next 3 ingredients evenly in tarts. Sprinkle evenly with thyme, salt, and pepper. Pour 3 tablespoons whipping cream over filling in each tart. Bring corners of phyllo to center, and twist to seal; tie each with a chive.
Bake at 350 degrees for 45 minutes, shielding with aluminum foil, if necessary. Serve immediately. |
