Description
This Puff Pastry Potato Tart is a delightful French-inspired appetizer featuring flaky puff pastry topped with thinly sliced Yukon Gold potatoes, aromatic thyme, and melted Gruyère cheese. It’s an elegant yet easy-to-make savory tart that’s perfect for entertaining or a special brunch.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry, thawed
Potato Topping
- 2 medium Yukon Gold potatoes, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Garnish
- ½ cup grated Gruyère cheese (or substitute with mozzarella or cheddar)
- 1 egg, beaten (for egg wash)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry sheet slightly to smooth out seams and place it on the baking sheet. Score a ½-inch border around the edge carefully without cutting through, then prick the center with a fork several times to prevent puffing.
- Season Potatoes: In a bowl, toss the thinly sliced potatoes with olive oil, thyme, salt, and pepper, ensuring all slices are evenly coated for balanced flavor.
- Assemble Tart: Sprinkle the grated Gruyère cheese evenly over the center area of the pastry, avoiding the scored edges. Layer the seasoned potato slices on top of the cheese, overlapping them slightly in rows to create an attractive pattern.
- Egg Wash and Bake: Brush the outer border of the pastry with the beaten egg to promote a golden, glossy crust. Bake for 25–30 minutes until the pastry is puffed and golden brown and the potatoes are tender when pierced with a fork.
- Cool and Garnish: Allow the tart to cool slightly before sprinkling with chopped fresh parsley, if desired. Slice into portions and serve warm or at room temperature.
Notes
- For extra flavor, spread a thin layer of caramelized onions or Dijon mustard under the cheese before adding potatoes.
- Try substituting sweet potatoes or mixing in red potatoes for added color and taste variation.
