Potato and Ricotta Puff Pastry Tart Recipe
What are you waiting for? Roll up your sleeves and let this tart become a cherished part of your kitchen repertoire. Every slice carries a little piece of joy, and that’s the true magic of cooking
Ingredients
1 sheet all-butter puff pastry (preferably pre-rolled)
2 medium potatoes (waxy varieties like Charlotte or Yukon Gold work best)
200g ricotta cheese (drained if too wet)
1 egg yolk
1 garlic clove, minced
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
30g grated Parmesan cheese (optional but recommended)
1 tbsp olive oil or melted butter
Salt and black pepper, to taste
1 beaten egg (for egg wash)
Instructions
1️⃣ Preheat and Prepare: Preheat oven to 200°C (400°F). Line a baking tray with parchment paper. Roll out the puff pastry and place it on the tray, pricking the centre with a fork.
2️⃣ Prepare the Potatoes: Thinly slice the potatoes (around 2mm thick) and toss them with olive oil, salt, and pepper.
3️⃣ Make the Ricotta Base: In a bowl, mix ricotta, egg yolk, garlic, thyme, Parmesan, salt, and pepper. Spread over the pastry, leaving a 1-inch border.
4️⃣ Assemble the Tart: Layer potato slices on top of the ricotta mixture, slightly overlapping. Brush the pastry edges with beaten egg.
5️⃣ Bake: Bake for 25-30 minutes or until golden brown and crispy.
6️⃣ Rest and Serve: Let the tart cool slightly before slicing. Garnish with extra thyme or a drizzle of olive oil.
Notes
🔸 Use High-Quality Puff Pastry: If possible, opt for an all-butter puff pastry for superior flakiness and flavour.
🔸 Choose the Right Potatoes: Waxy potatoes hold their shape better and don’t release too much moisture, keeping the tart crisp.
🔸 Avoid Soggy Pastry: Pricking the pastry base prevents air bubbles, and pre-baking it slightly before adding toppings can improve texture.
🔸 Experiment with Cheese: If you prefer a tangier taste, swap ricotta for feta or goat’s cheese.