Potart Tart with Puff Pastry
Crispy and golden Potato Tart with Puff Pastry has layers of thinly sliced potato infused with fresh garlic, rosemary and cheese topped with vibrant broccolini.
This quick and easy potato tart with puff pastry is the perfect pastry tart to serve for lunch or as a side to your main course.
These pumpkin feta pinwheels and my hand-held quiches are more easy puff pastry ideas.
On a bed of crispy and golden puffed pastry are layers of shredded cheese and soft potatoes seasoned with olive oil, garlic cloves and fresh rosemary.
With a touch of green comes the broccolini florets. Added to the potato tart before the end of baking, they become vibrant.
Don’t have broccolini? Easily swap it for broccoli and make sure to chop it into small florets!
This tart uses sheets of puff pastry but you can also use the puff pastry that comes in rolls.
It’s easy to customize this tart to any size, just add more potato as needed.
Have offcuts of the puff pastry if you rolled it out? Don’t throw them away, coat them in cinnamon sugar and bake them for dessert!
Why You Will Love This Recipe
- Easy to make.
- Full of flavor.
- Layers of soft seasoned potatoes.
- Crunchy and golden puff pastry base.
Ingredient Notes & Substitutions
A comprehensive recipe card featuring all the ingredients can be found at the end of this post.
- Puff pastry sheets: If using frozen puff pastry, thaw before starting. Can be substituted with ready rolled puff pastry, you’ll just need to adjust the quantity of the ingredients to cover the larger base.
- Olive Oil: Creates the best crispy pastry.
- Fresh Garlic: Can be substituted with garlic powder, 1 teaspoon of garlic powder in place of the 2 garlic cloves.
- Shredded cheese: Use either sharp cheddar or parmesan cheese. If using frozen cheese, there is no need to thaw it beforehand.
- Potatoes: Yellow Dutch potatoes or any white potato, big or baby size work best here.
- Fresh rosemary: If you don’t have fresh, use one tablespoon of dried rosemary instead.
- Salt & Pepper: To season.
- Broccolini: Cut these into small florets. Substitute with broccoli, cutting them the same way.
Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Preheat oven to 400ºF (200ºC) fan-forced. Line a baking sheet with parchment paper. Once the pastry has thawed, place it on the baking sheet.
Step two: Lightly prick the pastry with a fork, leaving a 1-inch border where you do not prick it, this allows the edges to puff up.
Step three: Brush the entire pastry with 1/2 tablespoon of olive oil.
Step four: Working within the 1-inch border, evenly sprinkle over half of the shredded cheese (1/4 cup worth). The remaining half will be added later with the broccolini.
Step five: Cut the potatoes by slicing both very thinly, use a mandolin if you have one.
Place sliced potato in a medium-sized mixing bowl.
Step six: Pour in 1 tablespoon of olive oil along with the chopped rosemary, and minced garlic and season with salt and pepper. Toss potatoes until well coated.
Step seven: Arrange potatoes evenly over the cheese, you will have multiple layers of potatoes.
Step eight: Bake for 20-25 minutes until potatoes are just turning tender then remove from the oven.
Step nine: Scatter over the broccolini florets and the remaining cheese. Drizzle the remaining 1/2 tablespoon of olive oil over the top.
Return to the oven to bake for a further 15-25 minutes or until potatoes are cooked through, broccolini is fork tender and pastry is puffed and golden.
Step ten: Remove from the oven and serve immediately. Enjoy!
Expert Tips
- Slice potatoes thinly: As thin as you can get them with a sharp knife or use a mandoline. Too thick and they’ll take longer to cook which risks overcooked pastry.
- Prick the pastry base: Before adding any toppings, lightly prick the base all over the middle with a fork. This allows steam to escape during baking, preventing the base from puffing up too much.
- Broccolini timing: Add the broccolini florets toward the end of your bake time to keep them vibrant and al dente.
Serving Suggestions
This potato puff pastry tart is delicious on its own, or you can elevate it into a full meal by pairing it with any of the following:
- Green Salad: A quick garden salad is classic alongside this tart.
- Vegetables: Grilled veggie skewers along with this potato tart create a great summer BBQ feast.
- Meat: A side of grilled chicken or steak pair well with this tart.
- Bread: Serve with a side of Garlic Herb FlatBread.
Troubleshooting
Storage Instructions
Store: Keep leftovers in an airtight container or wrapped in plastic wrap or foil, in the fridge for 2 days.
Freeze: Wrap your fully cooked and cooled potato tart tightly in both plastic wrap and aluminum foil. Label it with the date you made it. Store in the freezer for 2-3 months.
Thawing & Reheating: The guideline below works whether the tart has been stored in the fridge or frozen, as there’s no need to thaw it before reheating.
How to Reheat in the Oven
Preheat to 350°F (175ºC) fan-forced and place the unwrapped tart on a baking sheet. Reheat for 10-15 minutes if it’s from the fridge, or 20-25 minutes if it’s frozen. Your goal is a crisp crust and a warm center. Cover with foil if the pastry is browning too much.
How to Reheat in an Air Fryer
Set the air fryer to 350°F (175ºC). Reheat the unwrapped tart for about 5-7 minutes from the fridge, or 10-12 minutes from frozen. Cover with foil if the pastry is browning too much.
How to Reheat in the Microwave
The microwave won’t get you that crispy crust, but it’s quick! Place the unwrapped tart on a microwave-safe plate and heat it in 30-second intervals, checking in between until warm. This is great for fridge-stored tarts, but for frozen, consider defrosting first to ensure even heating.
How to Make This Potato Tart Ahead of Time
You can make this potato tart in advance, up to 24 hours before you need to serve it.
- Bake your potato tart per the recipe instructions.
- Let it cool completely.
- Place it into a sealed airtight container or wrap it in plastic wrap and then in foil.
- Store in the fridge.
- To serve, reheat in the oven at 350°F (175ºC) fan-forced for 15-20 minutes or until it’s heated and crispy. Cover with foil if the pastry is browning too much.
Recipe FAQ’s
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Potato Tart with Puff Pastry
Ingredients
- 1 sheet puff pastry, thawed or ready rolled puff pastry
- 2 Tbsp extra virgin olive oil
- 1/2 cup shredded sharp cheddar cheese, no need to thaw if using frozen cheese
- 2 small white potatoes, Yellow Dutch potatoes or any white potato variety
- 1/4 cup fresh rosemary, roughly chopped
- 2 cloves garlic, peeled and minced
- Salt and pepper, to season
- 1 cup broccolini florets, about 4-5 stalks, sub with broccoli florets
Instructions
- Preheat oven to 400ºF (200ºC) fan-forced. Line a baking sheet with parchment paper.
- Once pastry has thawed, place it on the baking sheet.
- Lightly prick the pastry with a fork, leaving a 1-inch border where you do not prick it, this allows the edges to puff up.
- Brush the entire pastry with 1/2 tablespoon of olive oil.
- Working within the 1-inch border, evenly sprinkle over half of the shredded cheese (1/4 cup worth). The remaining half will be added later with the broccolini.
- Cut the potatoes by slicing both very thinly, use a mandolin if you have one.
- Place sliced potato in a medium-sized mixing bowl.
- Pour in 1 tablespoon of olive oil along with the chopped rosemary, minced garlic and season with salt and pepper. Toss potatoes until well coated.
- Arrange potatoes evenly over the cheese, you will have multiple layers of potatoes.
- Bake for 20-25 minutes until potatoes are just turning tender then remove from the oven.
- Scatter over the broccolini florets and the remaining cheese. Drizzle the remaining 1/2 tablespoon of olive oil over the top.
- Return to the oven to bake for a further 15-25 minutes or until potatoes are cooked through, broccolini is fork tender and pastry is puffed and golden.
- Remove from the oven and serve immediately. Enjoy!
Notes
- Make it dairy-free: Use dairy-free shredded cheddar cheese or any cheese of your choosing. Any mild, sharp or parmesan cheese works great here. Be sure to use dairy-free pastry.
- Make it gluten-free: Use gluten-free puff pastry.
- Slice potatoes thinly: As thin as you can get them with a sharp knife or use a mandoline. Too thick and they’ll take longer to cook which risks overcooked pastry.
- Store: Keep leftovers in an airtight container or wrapped in plastic wrap or foil, in the fridge for 2 days.
- Freeze: Wrap your fully cooked and cooled potato tart tightly in both plastic wrap and foil. Label it with the date you made it. Store in the freezer for 2-3 months.
- Reheating in Oven: Preheat oven to 350ºF (175ºC) and bake for 10-15 minutes, or until heated through. Cover with foil if needed to prevent extra browning.
- Reheating in Air Fryer: Set the air fryer to 350ºF (175ºC) and cook for 10-15 minutes, or until heated through. Cover with foil if needed to prevent extra browning.
- Reheating in Microwave: Place the tart on a microwave-safe plate and heat in 30-second increments until thoroughly warmed.
This was delicious! daughter My daughter and I both loved this. I adjusted the recipe with regards to the cheeses as I am vegan but I can see how this would work with the cheese in your recipe for non vegans too. A big thumbs up from one very satisfied little family. We will be making this again.
Hi Lisa, that’s wonderful to hear 🙂 So glad you and your daughter enjoyed this pastry tart, it’s full of flavour and definitely can be made using dairy free cheese for a vegan version, happy you were able to achieve that too. Kindest, Sam