Crisp puff pastry tart with new potatoes, herbs and cheese. This Puff Pastry Potato Tart is easy and quick to make and so delicious.
This Puff pastry potato tart is so simple and easy to make
There are quite a few different versions of puff pastry tarts topped with potatoes. I saw one version on Instagram not too long ago and instantly knew I wanted to create my own.
It is so incredibly easy to make this tart and takes very little effort at all. It’s also easily customisable to what you have in your fridge; especially helpful in today’s situation!
Which potatoes are best to use?
The best potatoes to use for this tart are waxy new potatoes.
New potatoes are simply any potato that is harvested while it is still young. This is before it’s natural sugars and turned into starch. There are lots of different types of new potatoes, but the ones marketed in the UK are all typically firm, creamy and waxy.
It is the waxiness in the new potatoes that work best for this recipe. You need the potatoes to hold their shape and texture when cooking. The last thing you’d want it a floury potato that would turn to mush when cooking!
When are new potatoes in season?
Here in the UK, new potatoes are in season from April to July. However you can buy them year round.
New potatoes are sometimes labelled as just that. However they are also labelled according to their type.
Here are some types of new potatoes to look out for:
- Jersey Royals – some of the most well known new potatoes in the UK. They are a unique potato with a subtle nutty flavour grown on the Island of Jersey in the English Channel.
- Charlotte – these are another popular new potato in the UK often used for making potato salad
- Anya – another nutty flavoured potato with a longer, more knobbly appearance
- Baby – this is a generic name given to small new potatoes. They’d have the perfect texture but you would need a few more for this recipe because as the name suggests they are quite small!
- Salad – another generic term for new potatoes. Charlotte potatoes are often labelled as salad potatoes
- Fingerling – these are varieties of potatoes more commonly found in the US. They are longer and knobbly similar to Anya potatoes
How is best to cut the potatoes so they are even?
Evenly cut potatoes are essential for this tart to ensure they all cook through.
You can do this by hand with a sharp knife but I think this would be the most time consuming and inaccurate method.
A mandolin, food processor with attachment or slicer would be my preferred methods. These will allow you to get perfectly even slices of potato approximately 2-3mm thick.
You want the potatoes to be thin so they cook through at the same time as the puff pastry. If they are too thick they will be under cooked when the pastry is cooked.
Ready rolled or block pastry?
Notice how I completely avoided the idea of making your own pastry there?
You absolutely can make your own puff pastry. But this is something I don’t feel inclined to do.
Shop bought pastry is nothing to be frowned upon. Many cooks and chefs have owned up to using it because it is such a fantastic time saver.
You can buy pastry ready rolled or in a block. I have made this Puff Pastry Potato Tart with both. The ready rolled pastry is definitely easier…because there is no rolling.
If you are using a block of pastry and have questionable pastry rolling skills like me, don’t worry. The edges are very forgiving because they get folded over.
And who really minds if the finished tart isn’t perfectly rectangular?!
Can I make healthier swaps?
You can buy light pastry in the shop which is made with reduced fat. Personally, I think it tastes the same. But it does have a different texture.
I find it slightly harder to work with. I think the fat in it almost melts and the pastry becomes a lot softer and almost greasy. It also has a tendency to stick to the baking paper it comes with!
I’m not trying to put you off from using it – I used light puff pastry in the photos you can see. But if you aren’t too worried about having less fat, I would recommend using standard puff pastry for ease.
I tend to buy reduced fat mozzarella because I find it very hard to tell the difference in recipes like this. You can use whichever you prefer.
As well as the mozzarella, I like to use Parmesan. Aside from the delicious flavour it adds, it is also a relatively healthy cheese. A little also goes a long way.
How do you serve this Puff Pastry Potato Tart?
This tart is delicious eaten hot or cold. It can be eaten as it is as a snack or made more into a meal. It would be great to take on a picnic too!
You could serve this tart with a simple salad or something a bit more exciting. My Fig, Prosciutto & Rocket Salad would be perfect when figs are in season.
My Feta Stuffed Peppers would also be a delicious accompaniment, especially on a warm summer’s day.
Can I customise this tart?
Absolutely! This Puff Pastry Potato Tart is so easy to customise.
If you don’t have fresh rosemary, you can use thyme. If you don’t have any fresh herbs, use a sprinkling of dried herbs instead.
I like to use the jarred chopped garlic because it is so handy to have. Fresh garlic doesn’t keep as long so the jars of garlic are great. You could also use garlic granules instead.
Fancy making this but don’t have mozzarella? Use whatever cheese you have in the fridge. Most people will have cheddar in their fridge and this would work well.
Use the recipe as a guide
Use the recipe below as more of a guide than something set in stone. Different supermarkets and brands use different quantities for their products.
Puff pastry and mozzarella tend to some in slightly larger packets if you use the well known brands. It will really make no difference which you decide to use.
It is also hard to give a precise amount of potatoes to use as new potatoes can vary so much in size. You need to use enough to create one layer of potatoes on the bottom of the pastry.
The potato slices can overlap slightly, but you don’t want too many slices on top of each other.
How can I make this tart vegetarian and vegan?
You may think this tart is vegetarian, but the Parmesan actually makes this tart unsuitable for vegetarians. It is incredibly easy to swap this to a vegetarian suitable cheese however.
You may not know that a lot of shop bought pastry is actually vegan. So this Puff Pastry Potato Tart is very easily amended to be vegan too.
Just swap the mozzarella and Parmesan to your favourite vegan cheese and you’re good to go!
Other recipes you might like
- Puff Pastry Tomato Tart with Pesto
- Puff Pastry Goat’s Cheese & Onion Tarts
- Creamy Mustard New Potato Salad
- Potato & Thyme Stacks
- Baked Chipotle Wedges
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Puff Pastry Potato Tart
Crisp puff pastry tart with new potatoes, herbs and cheese. This Puff Pastry Potato Tart is easy and quick to make and so delicious.
Ingredients
- 375 g ready rolled puff pastry
- ½ tbsp olive oil
- 200 g new potatoes 4-5 new potatoes
- 2 cloves garlic crushed
- ½ tbsp fresh rosemary leaves or ½ tsp dried rosemary
- ½ tsp sea salt
- 210 g mozzarella
- 20 g Parmesan grated
Instructions
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Preheat the oven to 190°C (fan assisted, 210°C non fan)
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Unroll the pastry and lay it on a large baking tray. Fold over the edges ½ cm to form a crust/border
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Stab the base of the pastry with a fork before brushing with olive oil
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Spread the crushed garlic and rosemary evenly over the base of the tart
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Using a mandolin or grater, finely slice the new potatoes and scatter them evenly across the tart. Sprinkle over the sea salt
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Tear apart the mozzarella and place evenly across the tart. Grate over the Parmesan and drizzle with a small amount of olive oil
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Finish by brushing the folded edges with milk
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Bake in the oven for 25 minutes or until it is golden brown
Recipe Notes
Nutritional information is given as a guide only and my vary.
Linking to
Janice Pattie says
Your tart looks amazing. I’m definitely going to make this, simple ingredients always make the best recipes.
Curly says
Thanks very much Janice 🙂
Veronica says
Oh yes – this is definitely on the cards to be made SOON. I think it would go perfectly with a roast chicken instead of the usual roast potatoes.
Curly says
That is a combination I hadn’t thought of! Sounds good to me!
Kat (The Baking Explorer) says
This looks perfectly crispy and SO delicious!
Curly says
Thanks Kat 🙂
Michelle Rolfe says
I love the look of this tart! Been waiting for it after seeing the sneak peaks! Will definitely make this, need to go pinch some rosemary from Lesley’s garden first! And I love the photos:-) Thanks for linking up to #CookBlogShare. Michelle
Curly says
Thanks so much Michelle. Haha I need to let my little rosemary bush recover.
Hannah Rogers says
Absolutely love this recipe, quick, easy and fun to do with my daughter, we will definitely have this again and again!!!
Curly says
Thank you so much Hannah, so pleased you enjoyed it 🙂
Kavita Favelle says
I would never have thought of potatoes on a tart like this but since I’m a HUGE lover of carby treats, I know I’d love it!
Curly says
Ooh it’s such a tasty combo! New potatoes are delicious on pizzas too!
Chloe Edges | Feast Glorious Feast says
I’m so excited to include this in my upcoming roundup – you know I am puff pastry obsessed!
Curly says
I am excited too! Thank you 🙂
Eb Gargano | Easy Peasy Foodie says
What a lovely idea! It looks wonderfully easy and totally delicious 😀 Eb x
Jacqui – Recipes Made Easy:Only Crumbs Remain says
I cant begin to tell you how much I would love a slice of this tart it’s on my to-make list for sure! It looks totally dleicous and reminds me of the potato topped pizza I had in Romemany years ago.
Choclette says
Really want to make this now as it looks so good. My only concern is cutting the potatoes in even slices. Last time I used a mandolin, I nearly sliced my finger off!
Curly says
Oh no! I have a microplane grater that comes with a guard for your hand that I find really helpful and easy to use.
Elaine says
Made this tart tonight to go with a salad. So quick and easy to make and was a definite winner. Will make again and may sneak in some smelly cheese
Curly says
So pleased you liked it. Any cheese would work well!
Christina Conte says
Fabulous potato dish to make for so many occasions! A variation on Italian potato pizza which I also love! Your tart looks absolutely delicious!
Curly says
Thank you 🙂 I love potato pizzas too!
Janice Pattie says
I’ve just made Nd eaten this Potato Tart and it’s a total joy! So easy to make and it is very delicious indeed. Thanks so much for such a good recipe.
Curly says
So pleased you liked it 🙂
Kat says
I made this tonight and it was amazing! So easy and so tasty! We ate the lot in one sitting!
Curly says
Thanks so much Kat. Glad you liked it 🙂 We usually eat it all too!
Claire says
Very very yummy – I added some meat to mine as we’re big meat eaters but the recipe is nice and easy and so tasty
Curly says
This recipe is so good for adapting. So pleased you liked it 🙂
Maryanne Jarman says
The tart is cooking in the oven right now!!! So easy to make thank you for the recipe.
Curly says
Oh lovely, hope you liked it 🙂
Maryanne says
Delicious. Thank you again.
Curly says
I’m so pleased 🙂
Ursula says
Hi I found this recipe on Pinterest when looking for nice easy vegetable tart.Cant wait to make it!
Here is my question which ready and store bought puff pastry brand and type you prefer the most?That will be best for this tart?There is so many to choose from and I think it will make a big difference.Thank you!
Curly says
Hi Ursula, I’m not sure which country you live in but here in the UK, Jus-roll it the popular branded version and is really good quality. I also like Tesco own brand pastry but I would definitely avoid Asda. Sorry if you’re not living in the UK because I don’t know which to suggest. Hope you like it!
Ursula says
Thank you so much!:)
I live in California so I guess I will need to be hunting and test few puff pastry here myself:) It looks delicious and cant wait to make this recipe!
Thank you!
Curly says
Ah sorry I wasn’t very helpful then!
Debbie Corral says
I just made this and it came out really well. I had 1 left over pastry sheet, cut it in half and made this tart with one half and a different one with other half. I used an unpeeled russet potato, I sliced it very thin with a small serrated knife. I grated bits of gruyere, swiss, and parmesan cheese I wanted to use up. I seasoned bottom layer and potato layer. It puffed up in the oven, though I docked it heavily, but I pressed it down after I took it out. Even though my tart was smaller I had to bake it an additional 5 minutes, wanted to be sure dough in middle was cooked through. It was cooked perfectly, potatoes were done and so tasty. I am pleased I was able to use up ingredients and make something that was really good. My husband loves it! Thank you for the recipe!
Curly says
That sounds so delicious Debbie, I’m so happy you liked it 🙂 I love using up ingredients to make something delicious, it’s so satisfying!
Scott and Maddie says
This tart was the perfect pairing with classic chicken Cordon Bleu and a chilled marinated asparagus salad. Even our picky 10 year old devoured it! Most defiantly a keeper for sure and so easy to make and customize. Thank you!
Curly says
Sounds like a delicious meal! So happy you liked it 🙂
Susie says
I made individual servings for the kids lunchbox they are over them.
What’s the best way to store my leftovers?
Curly says
You can store them in the fridge for a couple of days. If you wrap them really well you could try freezing them, but I haven’t tried it myself.
claire says
can you make it with grated tatties n grated cheese?
Curly says
Hi Claire I haven’t tried it personally but I don’t see why it wouldn’t work. I would squeeze the grated potatoes in a clean tea towel to remove as much water as you can because you don’t want soggy pastry.
Mike says
Had to take snapshots of everything because there is just to much happening on the page!
Curly says
Hi Mike, if you are referring to the adverts on the page unfortunately they are necessary as they are how I get paid in order to provide free recipes to people like yourself. I hope you enjoyed the potato tart if you made it 🙂
Irene says
Do u think using Fillo dough sheets could work if u brush each sheet with butter?
Curly says
Hi Irene, I don’t know if it would hold up as well. You might have to use quite a few sheets of filo to support the potatoes. It’s worth a try, but I don’t know how successful it will be.