Potato Tart in Puff Pastry, an alternative and appetizing recipe for those who love, like us, the potato gateau. Ideal as a single dish, accompanied by a rich and fresh salad, but also as a second course, for lunch or a hearty dinner. It’s also fun to present, sliced, at a buffet or as an appetizer: excellent both hot and cold. We prefer it hot, with lots of melted cheese.
The procedure is simple: just boil the potatoes, mash them and add 1 egg, grated cheese, salt, mix and cover half the puff pastry with the dough, fill with cheese of your choice and optionally cold cuts, cover with the remaining dough, bake for 30 minutes and it’s ready to be served!
The good thing is that you can fill it with whatever you prefer and especially with what you have available in the fridge: various cold cuts, cheeses, grilled vegetables… in short, it’s a great fridge cleaner.
But now, let’s see together how to make the Potato Tart in Puff Pastry. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty variations:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 package puff pastry (round)
- 4 potatoes (weighing about 14 oz peeled)
- 1 egg
- 1/4 cup Parmesan Reggiano DOP (grated)
- as needed mozzarella (already sliced)
- as needed breadcrumbs
- 1 drizzle extra virgin olive oil
- as needed salt
Tools
- 1 Pan 9-inch tart pan
- 1 Cutter
Preparation
Making the Potato Tart in Puff Pastry is simple. First, you need to cook the potatoes.
Wash the potatoes, peel them, and boil them in plenty of water for 20-25 minutes. If using a pressure cooker, count 12 minutes from the whistle.
If you want to reduce the time, cut them in half before cooking.
Once cooked, pass them through a potato masher and place them in a bowl.
Add the grated Parmesan and salt. Add the egg, beat with a fork, and mix well.
Preheat the oven to 375°F, in fan mode.
Unroll the puff pastry and leave it at room temperature for a few minutes.
Place it with its parchment paper in a 9-inch tart pan and remove the excess pastry using a rolling pin.
Pierce the bottom of the puff pastry with a fork
Spread half of the potato mixture, level it evenly
and cover with the sliced mozzarella.
I used that mozzarella because it’s dry and gives me a better result. You can also use fresh mozzarella, but first, let it dry or it will release liquid during cooking
Cover with the remaining part of the mixture and spread well.
Sprinkle with breadcrumbs and drizzle with olive oil.
With the excess puff pastry, cut strips with the appropriate cutter and place them on top as if it were a lattice tart.
Bake in a preheated oven for about 30 minutes: it should be golden brown.
Take out and serve. Here is the Potato Tart in Puff Pastry ready.
Enjoy your meal and … see you next recipe!
Storage
You can store the Potato Tart in Puff Pastry in the refrigerator for up to 2 days, in a sealed container. However, I recommend consuming it immediately, as the puff pastry would lose its crispness.
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You can pair the Potato Tart with:
– APPETIZERS: Savory Rolls with Salmon and Cheese
– FIRST COURSES: Gnocchetti with Speck, Cream, Walnuts, and Arugula
– DESSERT: Strawberry Tart with Olive Oil Crust
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