I still remember the first time I threw together this puff pastry potato tart on a lazy Sunday morning. The kitchen filled with the earthy scent of rosemary and garlic, and before I knew it, my family was hovering, ready to devour it straight from the oven. It’s one of those simple veggie puff pastry recipes that feels fancy but takes no effort – perfect as a savory breakfast tart or cheap dinner party food.
What I love most is how the crisp, flaky pastry contrasts with the tender new potatoes, all blanketed in gooey mozzarella. One bite, and you get that satisfying crunch followed by creamy, herby goodness. I’ve made it countless times, tweaking it for brunch or even as a quick pastry dinner when veggies are all I have on hand. If you’re after vegetarian puff pastry recipes that wow without fuss, this is your go-to.
Puff Pastry Potato Tart Ingredients
Grab a sheet of ready-rolled puff pastry to keep things effortless. New potatoes are key here – their waxy texture holds up beautifully without turning mushy. Fresh rosemary adds that aromatic punch, while mozzarella brings the melt. Don’t skip the sea salt; it draws out the potatoes’ natural sweetness for unbeatable flavor.
- 375 g ready rolled puff pastry sheet
- 1/2 tbsp olive oil, plus extra for drizzling
- 200 g new potatoes (about 4-5 small ones)
- 2 cloves garlic, crushed
- 1 tbsp fresh rosemary leaves (or 1 tsp dried)
- 1/2 tsp sea salt flakes
- 210 g mozzarella cheese, torn into pieces
- 20 g Parmesan cheese, grated (use vegetarian alternative if needed)
- 1 tbsp milk, for brushing
How to Make Vegetable Puff Pastry Tart
Start by preheating your oven to 190C fan (210C non-fan). Unroll the puff pastry onto a lined baking tray and score a 1-inch border around the edges with a knife – don’t cut all the way through. Prick the center with a fork to prevent bubbling, then brush the whole thing lightly with olive oil.
Scatter the crushed garlic and rosemary over the base. Thinly slice the new potatoes (a mandoline makes this quick and even) and layer them evenly inside the border. Sprinkle with sea salt, then dot with torn mozzarella and grated Parmesan. Drizzle a little more oil over the top, fold up the edges slightly, and brush them with milk for that golden finish.
Bake for 25-30 minutes until the pastry is puffed and golden, the potatoes tender, and the cheese bubbly. Let it cool for 5 minutes – the steam carries that irresistible herby aroma. Slice into squares and serve warm.
Pro Tips for Perfect Savoury Pastry Recipes
Slice potatoes super thin for even cooking – aim for 1-2mm. Pat them dry if they’ve been soaking to avoid a soggy base. Room-temperature pastry puffs better, so let it thaw fully. For extra crispiness, bake on the middle rack and don’t overcrowd the tray.
- Use waxy new potatoes; floury ones turn to mash.
- Fresh rosemary beats dried, but if using dried, crush it finely.
- Check at 20 minutes – ovens vary, and you want golden edges, not burnt.
Variations on Brunch Tart Recipes
Turn this into cheap dinner party food by adding caramelized onions or spinach under the potatoes. For a veggie puff pastry twist, swap mozzarella for goat cheese and add cherry tomatoes. Make it vegan with dairy-free cheese and puff pastry – most store-bought is already vegan-friendly.
- Add prosciutto for a non-veg version.
- Mix in thyme or sage for different herb vibes.
- Top with pesto post-bake for a fresh burst.
Troubleshooting Vegetable Pastry Recipes
Soggy pastry? Ensure potatoes are dry and don’t overload. Pastry not puffing? Score properly and prick the base. Cheese not melting? Finely grate Parmesan and use fresh mozz. If edges brown too fast, tent with foil.
Ingredient Substitutions
- No new potatoes? Baby potatoes or Yukon Golds work.
- Mozzarella out? Try cheddar or feta for tang.
- No fresh rosemary? Dried is fine, or sub thyme.
- Parmesan swap: Nutritional yeast for vegan.
Storage and Serving Suggestions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 180C oven for 10 minutes to crisp up – microwave makes it soggy. Serve as brunch tart recipes with a green salad, or as pastry dinner slices with soup. Great cold for picnics too!
FAQs About Puff Pastry Potato Tart
Can I make this ahead? Assemble up to 4 hours ahead, bake fresh for best crunch.
Is it gluten-free? Use gluten-free puff pastry; check cheese labels.
How many calories per slice? About 440 per sixth, hearty yet balanced.
Freezer-friendly? Bake first, freeze slices up to a month; reheat from frozen.
Best potatoes? Waxy new ones hold shape; avoid russets.
Vegan version? Dairy-free cheese and pastry – yes!
Puff Pastry Potato Tart
Equipment
- Baking tray
- Mandoline or sharp knife
- Pastry brush
Ingredients
- 375 g ready rolled puff pastry
- 0.5 tbsp olive oil plus extra for drizzling
- 200 g new potatoes about 4-5 small
- 2 cloves garlic crushed
- 1 tbsp fresh rosemary leaves or 1 tsp dried
- 0.5 tsp sea salt flakes
- 210 g mozzarella cheese torn
- 20 g Parmesan cheese grated, vegetarian if needed
- 1 tbsp milk for brushing
Instructions
- Preheat oven to 190C fan (210C non-fan). Unroll puff pastry on lined baking tray, score 1-inch border, prick center with fork.
- Brush pastry with olive oil. Spread crushed garlic and rosemary in center.
- Thinly slice new potatoes, layer evenly inside border. Sprinkle with sea salt.
- Top with torn mozzarella and grated Parmesan. Drizzle oil, fold edges, brush with milk.
- Bake 25-30 minutes until golden. Cool slightly before slicing.
Notes
- Pat potatoes dry for crisp base.
- Mandoline ensures even thin slices.
- Serve warm with salad for brunch tart perfection.
