Description
This Puff Pastry Potato Tart is a delightful French-inspired appetizer featuring thinly sliced Yukon Gold potatoes layered over a flaky puff pastry crust. Enhanced with fresh thyme, cheese, and a golden egg wash border, it’s perfect for a savory snack or elegant starter.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed if frozen)
- flour for dusting
- 1 egg (beaten, for egg wash)
Potato Topping
- 2 medium Yukon Gold potatoes (thinly sliced)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1/2 cup shredded Gruyère or sharp white cheddar cheese
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll out puff pastry: Lightly dust a clean surface with flour and roll out the puff pastry into a 10×12 inch rectangle. Transfer it to the prepared baking sheet.
- Score pastry border: Using a knife, score a 1/2-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the pastry inside the border with a fork to prevent puffing.
- Arrange potato slices: Thinly slice the Yukon Gold potatoes and arrange them evenly over the pastry inside the scored border, slightly overlapping for full coverage.
- Season and add cheese: Drizzle olive oil over the potatoes, then season with salt, pepper, and thyme leaves. Sprinkle the shredded Gruyère or cheddar cheese evenly over the potatoes.
- Apply egg wash: Brush the exposed pastry border carefully with beaten egg to give it a golden, shiny crust during baking.
- Bake tart: Bake the tart in the preheated oven for 25–30 minutes until the pastry is golden brown and the potatoes are tender.
- Add Parmesan (optional): If using Parmesan cheese, sprinkle it on the tart during the last 5 minutes of baking for added flavor and color.
- Cool and serve: Remove from the oven and allow the tart to cool slightly before slicing into 4 portions and serving.
Notes
- For best results, use a mandoline to slice potatoes as thinly and evenly as possible.
- Gruyère can be substituted with mozzarella, fontina, or goat cheese for different flavor profiles.
- Add caramelized onions or sautéed mushrooms to the potato layer for extra richness and complexity.
