Pesto and Potato Tart
Elevate your savory tart game with this irresistible Pesto and Potato Tart, a flaky and flavorful dish that's as visually stunning as it is delicious! Made with a buttery puff pastry base, this recipe combines the earthy creaminess of thinly sliced Yukon Gold potatoes, the bright herbaceous flavor of pesto, and the nutty richness of grated Parmesan cheese. Seasoned to perfection and baked to golden, crispy perfection, this tart is ideal as an elegant appetizer, a hearty side dish, or even a light vegetarian main course. Topped with a drizzle of olive oil and optional fresh basil for a burst of freshness, this easy-to-make recipe is ready in under an hour and perfect for impressing guests or treating yourself to something special. Whether you're looking for a quick weeknight dinner idea or a showstopper for your next gathering, this pesto and potato tart is sure to become a favorite!
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 3 medium Yukon Gold potatoes
- 1 cup Pesto
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg, beaten (for egg wash)
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Peel and thinly slice the Yukon Gold potatoes into 1/8-inch slices using a sharp knife or mandoline. Set the slices aside in a bowl of cold water to prevent browning.
Roll out the puff pastry sheet on a lightly floured surface into a rectangle approximately 10x14 inches. Transfer it to the prepared baking sheet.
Using a sharp knife, score a 1-inch border around the edges of the puff pastry, being careful not to cut all the way through. This will create a raised edge for the tart.
Spread the pesto evenly inside the scored border, creating a thin layer. Avoid spreading it onto the edges.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels. Arrange the slices over the pesto in an overlapping, shingled pattern, starting from one corner and working your way across the tart.
Drizzle the potatoes with olive oil, then sprinkle with salt, black pepper, and grated Parmesan cheese.
Brush the exposed edges of the puff pastry border with the beaten egg to ensure a golden, glossy finish.
Bake the tart in the preheated oven for 30 to 35 minutes, or until the puff pastry is golden and flaky, and the potatoes are tender.
Remove the tart from the oven and allow it to cool for 5 minutes. Garnish with fresh basil leaves if desired, then slice and serve warm.
Nutrition Facts
Calories |
3740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.0 g | 353% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 250.5 g | 91% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 10.6 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1259 mg | 97% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3394 mg | 72% | |
*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.
