This Savory Potato Tart with puff pastry is proof that tarts aren’t just for dessert. This savory tart starts with a crisp, buttery puff pastry base, perfectly golden and flaky. Nestled on top are layers of tender potatoes, each bite infused with the nutty richness of Parmesan, a hint of Dijon for subtle tang, and fragrant rosemary to bring it all together. The result? A savory puff pastry tart that’s both cozy and sophisticated, with a crisp, cheesy edge that makes every bite irresistible.
To streamline the baking process, we use store-bought puff pastry, making this potato tart effortlessly achievable without sacrificing flavor. Mixing the potatoes into the creamy filling keeps them neatly layered and a final brush of egg white ensures a beautifully crisp finish. Designed for two, this tart transforms simple ingredients into something special without extra effort or leftovers.
Serve it alongside a warm bowl of soup—like the Red Pepper Gouda Soup or Baked Halibut —and you have a meal that feels effortlessly elegant yet completely comforting.
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Savory Tart Tips for Success
Slicing the Potatoes
A mandoline makes quick work of slicing the potatoes evenly, ensuring they cook at the same rate. Yukon Golds have a naturally creamy texture, but if you prefer a starchier bite, russet potatoes work well too.
Working with Puff Pastry
For the perfect flaky, golden crust, keeping your puff pastry cold is key.
- Thawing: The best method is to thaw it in the refrigerator overnight, which ensures even defrosting. If you’re short on time, you can thaw it at room temperature—just be careful not to let it sit out too long. Depending on your kitchen’s warmth, it can take 30 to 60 minutes to become pliable.
- Handling the Dough: Once thawed, the dough should unfold easily but still feel firm. If the seams crack, simply roll them smooth with a rolling pin.
- Chilling if Needed: If the pastry gets too soft while working with it, pop it back in the freezer for a few minutes until it firms up again.
Following these simple steps will help you achieve that beautifully crisp, buttery puff pastry tart every time!
How to make savory potato tart
Get ready to bake a stunning, golden savory tart that’s as easy as it is delicious. I’ll walk you through each step—just imagine we’re in the kitchen together, making this cozy, elegant dish!
Step 1: Prep Your Oven & Puff Pastry
Adjust your oven rack to the lower-middle position and preheat it to 375°F (190°C). Line a rimmed baking sheet with parchment paper—this helps prevent sticking and makes cleanup a breeze.
If you’re making individual tarts, cut the puff pastry as desired. I like to use half of a pre-cut sheet, then slice it into two sections for perfectly portioned tarts. Transfer the pastry to your prepared baking sheet and set it aside.
Step 2: Make the Creamy Filling
In a large microwave-safe bowl, soften the cream cheese by microwaving it for 20-30 seconds—this makes it easier to mix.
Now, whisk in: Parmesan (for that delicious nutty flavor), olive oil (for richness) Dijon mustard (for a little tang), chopped rosemary (for that warm, herby aroma), A pinch of black pepper and the egg yolk (for creaminess and structure)
Whisk everything together until smooth.
Next, stir in the thinly sliced potatoes and shallot, making sure they’re evenly coated in the creamy mixture. This step keeps the potatoes from slipping and ensures every bite is packed with flavor.
Step 3: Assemble the Savory Tart
Spoon the potato mixture onto the center of the puff pastry, spreading it out into an even layer while leaving a 2-inch border on all sides. Now, sprinkle the filling with some Parmesan and some rosemary
Next, fold the edges of the dough to create a rustic tart shape:
- Fold one long side of the dough over the filling, about 1½ inches.
- Repeat with the opposite long side.
- Fold in the short sides, slightly overlapping the corners to seal the edges.
Step 4: Add the Finishing Touches
In a small bowl, lightly beat the egg white and brush it over the folded crust—this gives it that gorgeous golden sheen and helps hold everything together. (You won’t need to use it all!) For a final flourish, sprinkle 1 tablespoon Parmesan over the crust.
Step 5: Bake & Cool
Pop your tart into the 375°F oven and bake for about 45 minutes, until the crust is golden brown and crisp the potatoes are fork tender.
Once baked, transfer the sheet to a wire rack and let the tart cool for 10 minutes. Then, carefully slide the tart onto the rack to cool until just warm—this helps set the filling and makes slicing easier.
Now, slice and serve warm. Pair it with a cozy bowl of red pepper gouda soup, and enjoy every buttery, cheesy, rosemary-infused bite!
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Pairing
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Savory Potato Parmesan Puff Pastry Tart Recipe
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Equipment
Ingredients
Ingredients
- ½ sheet frozen ready-to-bake puff pastry ,store-bought
- 3 ounces cream cheese
- 1 ounce parmesan cheese, grated (½ cup), divided
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- ¾ teaspoon minced fresh rosemary , divided
- ⅛ teaspoon pepper
- 1 large egg , separated
- ½ pound Yukon Gold potatoes , peeled and sliced ⅛-inch thick
- 1 shallot , sliced thin
Instructions
- Adjust oven rack to the lower-middle position and preheat to 375°F (190°C). Line a rimmed baking sheet with parchment paper. If making individual tarts, cut the puff pastry as desired—I prefer using half of a pre-cut sheet and cutting it into two sections. Transfer pastry to the prepared baking sheet.
Make the Filling:
- Microwave cream cheese in a large bowl until softened, about 20-30 seconds.
- Whisk in ¼ cup Parmesan, olive oil, Dijon mustard, ½ teaspoon rosemary, pepper, and egg yolk until smooth.
- Stir in potato slices and shallot, making sure they’re well coated.
Assemble the Potato Tart:
- Spoon the potato mixture onto the center of the puff pastry, spreading into an even layer while leaving a 2 -inch border on all sides. Sprinkle 3 tablespoons Parmesan and remaining ¼ teaspoon rosemary over the filling.
- Fold one long side of the dough over the filling, about 1½ inches. Repeat with the opposite long side, then fold in the short sides, overlapping corners to secure. Lightly beat the egg white and brush over the folded crust (you won’t need it all). Sprinkle remaining 1 tablespoon Parmesan over the crust.
- Bake until the crust is golden brown and potatoes are fork-tender, about 45 minutes. Transfer the sheet to a wire rack and let the tart cool for 10 minutes. Carefully slide the tart onto the wire rack and let it cool until just warm, about 20 minutes. Slice and serve warm.
Notes
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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