Description
This Puff Pastry Potato Tart is a delightful French-inspired savory tart that combines flaky puff pastry with tender sliced potatoes, sautéed onions, creamy cheese, and fragrant thyme. Perfect for a main course, it offers a harmonious blend of textures and flavors, baked to a golden perfection and garnished with fresh parsley.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry, thawed
Vegetables
- 3 medium potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
Seasonings and Oils
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Dairy
- 1/2 cup grated Gruyère or cheddar cheese
- 1/4 cup heavy cream
- 1 egg, beaten for egg wash
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll Out Puff Pastry: Slightly roll out the thawed puff pastry on the prepared baking sheet to fit the tart size, ensuring an even thickness for a flaky crust.
- Sauté Onions: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onion and sauté until soft and translucent, about 5 minutes, to enhance their sweetness and flavor.
- Arrange Potatoes: Evenly spread the thinly sliced potatoes over the puff pastry, leaving a 1-inch border around the edges to allow for folding and crisping.
- Add Onions and Seasonings: Spread the sautéed onions evenly over the potatoes. Sprinkle salt, black pepper, and dried thyme to season the tart thoroughly.
- Add Cream and Cheese: Drizzle the heavy cream over the potatoes and onions for moisture and richness. Then, sprinkle the grated Gruyère or cheddar cheese evenly across the top.
- Form Pastry Border and Apply Egg Wash: Fold the edges of the puff pastry over the filling to create a neat border, then brush the exposed pastry edges with the beaten egg to develop a shiny, golden finish during baking.
- Bake: Place the tart in the preheated oven and bake for 30 to 35 minutes, or until the pastry is golden brown and the potatoes are tender when pierced with a fork.
- Cool and Garnish: Remove the tart from the oven and allow it to cool slightly to set the filling. Garnish with fresh parsley for a vibrant touch.
- Serve: Slice and serve warm for the best texture and flavor experience.
Notes
- For extra flavor, spread a thin layer of Dijon mustard under the cheese before baking.
- You can sprinkle fresh herbs like rosemary or chives on top for added aroma and taste.
- Leftovers reheat best when warmed gently in the oven to maintain the pastry’s crispness.
- Use either Gruyère or cheddar depending on your flavor preference; Gruyère gives a nuttier taste while cheddar adds sharpness.
