Puff Pastry Potato Tart
Crispy puff pastry topped with thinly sliced new potatoes, garlic, rosemary, and melted mozzarella for a savory breakfast 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.