Green Chile Potato Tart
Elevate your savory tart game with this irresistible Green Chile Potato Tart, a flaky, golden puff pastry masterpiece that's bursting with flavor. Layered with tender, thinly sliced russet potatoes, smoky roasted green chiles, and melty sharp cheddar cheese, this tart strikes the perfect balance of creamy, cheesy comfort and zesty heat. A velvety mixture of heavy cream, egg, and fresh thyme infuses every bite with rich, herbaceous notes, while the crisp puff pastry adds a delightful crunch. Perfect as a versatile main course or an impressive side dish, this tart comes together with just 25 minutes of prep, making it as simple as it is elegant. Whether you're planning a cozy family dinner or a festive gathering, this Green Chile Potato Tart will be the star of the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet Frozen puff pastry
- 2 medium Russet potatoes
- 3 medium Roasted green chiles
- 1 cup Shredded sharp cheddar cheese
- 0.25 cup Heavy cream
- 1 large Egg
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Flour (for rolling pastry)
Instructions
Preheat your oven to 400°F (200°C).
Take the puff pastry sheet out of the freezer and let it thaw for about 10 minutes, or until pliable.
Peel and thinly slice the potatoes (about 1/8 inch thick). Place the slices in a bowl and toss them with olive oil, salt, and black pepper.
Chop the roasted green chiles into small pieces and set aside.
In another bowl, whisk together the heavy cream, egg, and fresh thyme leaves.
Lightly flour a clean surface and roll out the thawed puff pastry to fit a 9-inch tart pan or pie dish. Press the pastry into the dish, trimming any excess hanging over the edges.
Prick the bottom of the pastry all over with a fork to prevent puffing during baking.
Sprinkle half of the shredded cheddar cheese evenly over the bottom of the pastry.
Arrange a single layer of potato slices on top of the cheese, followed by an even layer of the chopped green chiles. Repeat the layers until all the potatoes and chiles are used, ending with a layer of potatoes.
Pour the cream and egg mixture evenly over the tart, allowing it to seep through the layers.
Top the tart with the remaining cheddar cheese.
Place the tart in the preheated oven and bake for 35-40 minutes, or until the potatoes are tender and the top is golden brown.
Let the tart cool for about 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 9.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 926 mg | 71% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
