Potato Tart With Goat Cheese and Thyme

By Sue Li

Potato Tart With Goat Cheese and Thyme
Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Total Time
1 hour
Rating
4(596)
Comments
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Store-bought puff pastry is the true workhorse in this elegant recipe, which involves three basic components: puff pastry, cheese and potatoes. When cooking with limited ingredients, quality is key, so use puff pastry made with real butter if you can get it — the flavor is better and the puff is, simply put, puffier. The dough is formed by a process called “lamination” in which alternating layers of butter and dough are folded together. As it bakes, the butter creates steam between the layers, providing the puff. Be sure to use the tines of a fork to “dock” the dough before baking; this creates little chutes for steam to escape instead of getting trapped and forming unsightly bubbles. Master the puff pastry part and this tart is easy and versatile: Play around with various spices and top with any fresh herbs you have on hand.

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Ingredients

Yield:8 servings
  • All-purpose flour, for dusting
  • 1(14-ounce) package frozen puff pastry, thawed
  • 1pound baby potatoes, preferably in different colors
  • 8ounces fresh ricotta
  • 1(4-ounce) log firm goat cheese
  • 2teaspoons smoked paprika
  • Kosher salt and black pepper
  • 1tablespoon unsalted butter, melted
  • 1teaspoon fresh thyme leaves
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

418 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 10 grams protein; 356 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Place puff pastry on a parchment-lined baking sheet. Using a paring knife, lightly score a border around the perimeter of the puff pastry, about a ½ inch away from the edges. Using a fork, prick the pastry every few inches inside the border to prevent puffing, then bake on top rack until puffy and lightly golden, about 15 minutes. Remove from the oven and let cool slightly.

  2. Step 2

    Meanwhile, fit a large pot with a steamer basket. Add enough water to come just below the steamer basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes can be pierced with the tip of a knife, but are still firm, about 20 minutes. Transfer steamer basket to a large bowl and allow to cool until you can handle the potatoes. Slice potatoes crosswise ¼-inch thick and season with salt and pepper.

  3. Step 3

    While potatoes cook, blend ricotta, goat cheese, paprika and 1 teaspoon salt in a food processor until smooth. Working within the border, spread the cheese mixture evenly on the puff pastry. Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter.

  4. Step 4

    Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with fresh thyme leaves and serve.

Ratings

4 out of 5
596 user ratings
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Comments

Sam

Misread recipe and sliced the potatoes before steaming- this actually worked fine and reduced steam time by about half. Sautéed diced pancetta and added to the pastry with the potatoes. I thought the listed amount of smoked paprika in the cheese was a little intense, blocking out the flavor of the goat cheese, so I would try again without paprika. It looked beautiful and was fun to make and eat.

Susan

I modified a bit... used some Boursin cheese instead of plain goat cheese; left out the smoked paprika; sliced and cooked the spuds separately then very lightly browned one side of the cooled potatoes in butter before arranging on individual servings buttered side up. Finished in the oven with thyme sea salt and cracked pepper. Served with salmon and asparagus. Beautiful presentation! Really tasty! My guests raved!

Paige

I used this as inspiration and made a version with what I had on hand, using a mix of 4 oz feta, 2 eggs, and about ¼ c heavy cream in place if the ricotta and goat cheese. Really delicious.

Conniethecook

This potato tart was dinner last night with the following edits: I made the feta mix per Paige’s suggestion and only pre-baked crust for 10 minutes. Since many had burned tarts, I reduced the temp to 400 and used a 2nd cookie sheet as “cushion” for the heat. It was perfect!!

Elizabeth

I used only one sheet of puff pastry from the package but otherwise followed the recipe. If I make it again I would add bacon and parm cheese on top to add some saltiness for flavor.

Gai Klass

I made this with GF puff pastry. It is not the most ideal product. The topping was delicious, but the pastry was too floppy and soggy. I think I will try to topping on GF focaccia next time.

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