Potato Tomato and Cheese Tart
Golden, flaky puff pastry forms the base of this irresistible Potato Tomato and Cheese Tart, featuring layers of tender Yukon gold potatoes, juicy Roma tomatoes, and a decadent blend of mozzarella and Parmesan cheese. Seasoned with fragrant thyme, garlic, and a drizzle of olive oil, this savory tart offers the perfect harmony of textures and flavors. With just 20 minutes of prep and a baking time of 35 minutes, it's an easy yet elegant dish that works as a show-stopping appetizer, side dish, or light vegetarian main course. The brushed egg wash gives the crust a stunning golden hue, turning this tart into a feast for both the eyes and the palate. Serve it warm for a cozy and satisfying bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 2 medium Yukon gold potatoes
- 2 medium Roma tomatoes
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet onto the prepared baking sheet. Use a knife to lightly score a 1-inch border around the edges, being careful not to cut all the way through.
Peel the potatoes and slice them into thin rounds, approximately 1/8-inch thick, using a mandoline or sharp knife. Set aside.
Slice the Roma tomatoes into thin rounds, approximately the same thickness as the potatoes. Place them on a paper towel to drain excess moisture.
In a small bowl, mix olive oil, fresh thyme leaves, garlic powder, salt, and black pepper. Set aside.
Layer the potato slices over the puff pastry, slightly overlapping each slice. Leave the scored border uncovered.
Brush half of the olive oil mixture over the potato slices, ensuring an even coating.
Sprinkle the shredded mozzarella cheese evenly over the potatoes, then layer the tomato slices on top of the cheese.
Brush the remaining olive oil mixture over the tomatoes, then sprinkle the grated Parmesan cheese evenly over the top.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the puff pastry border to help it achieve a golden color when baked.
Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the tart from the oven and let it cool for 5-10 minutes. Slice into portions and serve warm.
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3644 mg | 158% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 10.2 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1158 mg | 89% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2329 mg | 50% | |
*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.
