Puff Pastry Tarts a staple of easy dinners or entertaining. They're light and flaky, endlessly versatile and so delicious you'll be going back for seconds... or maybe thirds.
This puff pastry tart with the sweetest and nuttiest new potatoes is topped with melty gruyere cheese and chopped chive. This makes it the perfect thing to serve yourself for dinner. When I come at you with all the light and flaky pastry and all the melty cheese, you know it's going to be a very good day.
Cheesy Potato Tart
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Okay. What do you really need to know about making a puff pastry tart? There are a couple of things.
Puff Pastry Tart Tips for Success
- Make sure that your puff pastry is defrosted when you need it. You can buy frozen which is absolutely fine, just be sure to leave it in the fridge overnight or at room temperature for a couple of hours, otherwise, the frozen pastry will crack and break as you work with it.
- Use "all butter" puff pastry. It has better flavor and is not loaded with artificial junk.
- Preheat the oven to the required temperature as listed on your package. Due to the butter and the layered nature of puff pastry, if the oven isn't preheated properly, the pastry will start to release the butter and it will turn into a soggy mess.
Puff Pastry FAQ's
What is the difference between "all butter" puff pastry and regular puff pastry?
All butter puff pastry means exactly that. Butter, flour, and water are the only ingredients used to make it. Other types of puff pastry will include hydrogenated vegetable oil in place of the butter. Not necessarily a bad thing, I just find that the all-butter version tastes better and gets a better rise.
Can Puff pastry be refrozen?
Puff pastry must be baked before it can be frozen again. That goes for pretty much anything that you defrost. Those are just food safety guidelines.
How hot should the oven be to bake puff pastry?
Most packages will give you an oven setting, but you should set your oven to 425ºF so that the butter doesn't separate.
Savory Puff Pastry Recipes
Tools used to make this Potato Tart
- Baking Tray
New Potato & Cheese Puff Pastry Tart With Summer Herbs
- 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
- 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.
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