Potato Tart with Puff Pastry

Cooked tart on wooden chopping board with bowl of fresh rosemary herbs behind.

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.

Course Appetizer, Main Course

Cuisine American

Keyword baked potatoes, puff pastry

Prep Time 15

Cook Time 50

Total Time 1 5

Servings serves

Calories 2205kcal

Author Samantha Pickthall

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

US Customary - Metric

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.

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