This simple potato puff pastry tart is made with creamy baby potatoes, tangy and sharp Dijon mustard and baked with nutty Gruyere cheese. The puff pastry bakes up crispy, and the cheese turns bubbly and golden. This tart is similar to my tomato tart, which you will also love!
This potato tart was inspired by my tomato tart and my asparagus tart. All of these are made with puff pastry, so they're quick and easy.
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⭐️ Why this recipe works
- Simple Ingredients: Utilizes everyday ingredients for an impressive yet easy-to-make dish.
- Versatility: Perfect for brunch, lunch, or a light dinner and can be adapted for various dietary preferences.
- Quick Preparation: Minimal prep time with a ready-made puff pastry base.
🧾 Ingredients overview
- Puff Pastry: Forms the crisp, buttery base of the tart.
- Dijon Mustard: Adds a tangy depth of flavor that complements the potatoes.
- New Potatoes: Their thin slices cook quickly and evenly, providing a tender bite.
- Gruyere Cheese: Melts beautifully, adding a rich, creamy texture.
- Chives and Dill: Fresh herbs enhance the tart with bright, aromatic notes.
- Egg (for egg wash): Gives the pastry a golden, glossy finish.
- Poppy Seeds: Add a slight crunch and visual appeal to the crust.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Potato & Cheese Puff Pastry Tart recipe step-by-step
- Preheat your oven to the temperature specified for baking puff pastry (usually around 400°F or 200°C).
- Prepare the puff pastry: Lay out the sheet of puff pastry on a baking sheet.
- Apply the mustard: Spread the Dijon mustard evenly over the pastry, leaving a 1-inch border.
- Add cheese and potatoes: Sprinkle a layer of shredded Gruyere cheese over the mustard, then arrange the thinly sliced potatoes on top.
- Season: Lightly drizzle olive oil over the potatoes.
- Fold the pastry: Fold the edges of the puff pastry over the outer rim of the potatoes.
- Apply the egg wash: Brush the exposed pastry with beaten egg, then sprinkle with poppy seeds.
- Add more cheese: Sprinkle additional Gruyere cheese on top of the tart and along the pastry edges.
- Bake: Place in the oven and bake until the pastry is golden and risen.
- Garnish and serve: Drizzle with a bit more olive oil, if desired, and garnish with extra chopped chives and dill.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Cheese Varieties: Swap Gruyere for another melting cheese like Emmental or a vegan alternative. Each type of cheese can alter the flavor profile of your potato tart, so you can choose based on the overall taste experience you're aiming for. Mixing a couple of these cheeses can also create a more complex flavor.
- Herbs: Try basil or parsley instead of chives and dill for a different flavor profile.
- Red Jam: Swap mustard with red jam which offers a sweet contrast to the savory elements of the tart. Ideal for those who prefer a slight sweetness or are looking to create a unique flavor profile in their savory dishes.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Potato Thickness: Ensure potatoes are evenly sliced to guarantee uniform cooking.
- Pastry Tips: Keep the puff pastry cold until ready to use for the best texture.
- Seasoning: Adjust the amount of mustard and herbs based on personal preference.
🍯 Storing and reheating leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the baked tart for up to 1 month.
- Reheat: Reheat in the oven at 350°F until warmed through to maintain crispness.
❓Recipe FAQ's
New potatoes or waxy varieties like Yukon Golds are ideal due to their firm texture and ability to hold their shape during baking. These potatoes have a buttery flavor and smooth, creamy texture, which pairs well with the rich cheese and puff pastry.
The most effective way to achieve uniformly thin potato slices is by using a mandolin slicer. This tool allows you to set the thickness of your slices and ensures that they are consistent, which is crucial for even cooking. If you don’t have a mandolin, a sharp chef's knife will work, but be sure to slice as evenly as possible.
No, new potatoes can be thinly sliced with their skins on for added texture and nutrition.
More easy savory tart recipes:
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New Potato & Cheese Puff Pastry Tart With Summer Herbs
Ingredients
- 1 sheet ready-made puff pastry* See notes All butter
- ¼ cup Dijon mustard
- 2 cups thinly sliced new potatoes
- 1 ½ cups shredded Gruyere or similar melting cheese
- chopped chives and dill
- 1 egg lightly beaten, for the egg wash
- 2 Tablespoons Poppy seeds
- 2 Tablespoons chopped chives and dill
Instructions
- Lay out the puff pastry. Slice the potatoes thinly on a mandolin.
- Spread the Dijon mustard over the puff pastry leaving a 1-inch border.
- Sprinkle some shredded cheese over the mustard and lay the potatoes out evenly over top keeping the 1-inch border all along.
- Drizzle some olive oil over the potatoes and fold the sides of the puff pastry to fold over the edge of the potatoes.
- Brush the pastry with the egg wash and sprinkle with the poppy seeds.
- Sprinkle the rest of the cheese over the tart and the edges of the pastry.
- Bake until golden and risen. Drizzle with more olive oil if desired and extra chives and dill.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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