Puff Pastry Potato Tart

Ingredients

• 375 gready-rolled puff pastry
• ½ tbspolive oil
• 200 g (4–5)new potatoes
• 2 cloves, crushedgarlic
• ½ tbsp fresh (or ½ tsp dried)rosemary leaves
• ½ tspsea salt
• 210 gmozzarella
• 20 g, gratedParmesan
• A small amountolive oil, for drizzling
• For brushingmilk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C if using a fan oven, or 210°C without a fan.

2. 2

   Shape the pastry

   Unroll the pastry onto a large baking tray. Fold each edge over by ½ cm to make a border.

3. 3

   Prepare the base

   Prick the pastry base with a fork, then brush it with olive oil.

4. 4

   Add the herbs

   Spread the crushed garlic and rosemary evenly over the pastry base.

5. 5

   Layer the potatoes

   Finely slice the new potatoes with a mandoline or grater and scatter them evenly over the tart. Sprinkle with sea salt.

6. 6

   Add the cheese

   Tear the mozzarella into pieces and distribute it over the tart. Grate over the Parmesan, then drizzle with a small amount of olive oil.

7. 7

   Brush the edges

   Brush the folded pastry border with milk.

8. 8

   Bake until golden

   Bake for 25 minutes, or until the pastry is golden brown.

What is a puff pastry potato tart?

A savoury tart is pastry topped with ingredients and baked until the base is crisp and the filling is cooked. This version draws on Mediterranean-style flavours, pairing potatoes with olive oil, garlic, rosemary and cheese.

Ready-rolled pastry keeps preparation simple, while thin potato slices help the topping cook in time with the pastry. Mozzarella melts across the top and Parmesan adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 443 calories, 10g protein, 7g carbs, 10g fat.

The puff pastry and potatoes supply most of the carbohydrates, while pastry and cheese contribute much of the fat. Mozzarella and Parmesan provide the protein. Pair a slice with a generous green salad or other vegetables for a more balanced plate.

Choosing and slicing the potatoes

New potatoes: their waxy texture helps them hold their shape as they bake. Choose potatoes that are firm and similar in size so they are easier to slice evenly.

Thin slices: use a mandoline or grater to make the slices fine and consistent. This matters because thicker pieces may still be firm when the pastry is ready.

Building a crisp pastry base

Prick the base: the fork holes let steam escape as the pastry cooks. Keep them on the central base rather than the folded border, which should rise into a rim.

Leave a border: folding the edges over by ½ cm creates a shallow frame for the toppings. Brush that edge with milk as directed to encourage an even golden colour.

Balancing the herbs and cheese

Rosemary and garlic: spread them over the oiled pastry so their flavour is distributed beneath the toppings. Fresh rosemary gives a more pronounced herbal note; dried rosemary is an alternative listed in the recipe.

Mozzarella and Parmesan: tear the mozzarella into small, well-spaced pieces so it melts across the tart. The smaller amount of grated Parmesan provides a more concentrated savoury layer.

Checking when it is ready

Bake for 25 minutes at 190°C fan or 210°C without a fan. The recipe's visual cue is a golden-brown pastry edge.

Check the potato slices as well as the pastry: they should be tender when pierced. If the pastry browns before the potatoes are ready, keep an eye on the tart and avoid leaving it unattended.

Serving the tart

Let the tart settle briefly after it comes out of the oven so the melted cheese is less likely to slide when you cut it. Serve it warm, cut into six portions.

A crisp green salad or simply dressed vegetables make a fresh contrast to the buttery pastry and cheese. It also works as part of a larger spread.

Recipe notes & tips

• Slice the potatoes as evenly and thinly as you can so they cook at the same pace.
• Keep the folded pastry border clear of toppings so it can rise and brown.
• Spread the garlic and rosemary across the base rather than leaving them in clumps.
• Tear the mozzarella into pieces small enough to distribute evenly.
• Use the golden-brown pastry as a visual cue, and check that the potato slices are tender before serving.

Variations

• Dried rosemary: use ½ tsp dried rosemary in place of the listed ½ tbsp fresh leaves.
• Extra herbs: add a little chopped thyme alongside the rosemary for a different herbal note.
• Peppery finish: grind black pepper over the potatoes with the sea salt.
• More vegetables: add a modest layer of thinly sliced onion beneath the cheese.
• Salad pairing: serve with dressed rocket or mixed leaves for a fresh contrast.

Common mistakes to avoid

• Thick potato slices: they may remain firm when the pastry is done; slice them finely and evenly.
• Toppings on the border: they can stop the rim rising; keep the folded edge clear.
• Skipping the fork pricks: steam can puff up the pastry base; prick it before brushing with oil.
• Uneven cheese: large clusters can leave bare patches; tear and distribute the mozzarella across the tart.
• Relying only on the timer: ovens can vary; check for golden pastry and tender potato slices.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat in an oven until warmed through to help the pastry crisp again; microwaving can make it soft.

Frequently asked questions