This simple potato puff pastry tart combines creamy new potatoes, tangy Dijon mustard and nutty Gruyère baked on a crisp sheet of puff pastry. The pastry puffs and browns while the cheese melts to a golden, bubbly finish. It’s a quick, impressive tart that works for brunch, lunch or a light dinner.
This tart is inspired by similar easy puff pastry tarts. Using ready-made puff pastry keeps the recipe fast while delivering great texture and flavor.
⭐️ Why this recipe works
- Simple ingredients: Everyday pantry items create an impressive result.
- Versatile: Great for brunch, casual entertaining or a light meal and easy to adapt.
- Quick prep: Ready-made puff pastry makes this fast to assemble.
🧾 Ingredients overview
- Puff pastry: The crisp, buttery base.
- Dijon mustard: Adds tang and depth.
- New potatoes: Thinly sliced so they cook quickly and evenly.
- Gruyère cheese: Melts into a rich, creamy layer.
- Chives and dill: Fresh herbs for brightness.
- Egg (for egg wash): Gives a glossy, golden crust.
- Poppy seeds: Optional for texture and visual appeal.
See the recipe card below for exact measurements and full ingredient details.
👩🏻🍳 Here’s how to make it
Potato & Cheese Puff Pastry Tart — step-by-step
- Preheat the oven to about 400°F (200°C), the typical temperature for puff pastry.
- Prepare the puff pastry: Unroll the sheet and place it on a lined baking tray.
- Spread the mustard: Evenly coat the pastry with Dijon, leaving a 1-inch border.
- Add cheese and potatoes: Scatter a layer of shredded Gruyère over the mustard, then arrange thin potato slices on top.
- Season and oil: Lightly drizzle olive oil over the potatoes and season with salt and pepper.
- Fold the edges: Fold the pastry border over the potatoes to form a rim.
- Egg wash and seeds: Brush the exposed pastry with beaten egg and sprinkle poppy seeds if using.
- Top with more cheese: Add a little extra shredded cheese over the potatoes and along the edges.
- Bake: Bake until the pastry is puffed and golden and the potatoes are tender.
- Finish and serve: Drizzle a little olive oil if desired and finish with chopped chives and dill before slicing.
📖 Substitutions and variations
Try these simple tweaks to vary flavor and adapt to diet preferences without changing the method.
- Cheese swaps: Use Emmental, Comté or another good melting cheese. For a dairy-free version, choose a melting vegan cheese.
- Different herbs: Substitute basil or parsley for chives and dill for a different herb profile.
- Sweet contrast: For an unconventional twist, replace mustard with a thin layer of red jam to add a touch of sweetness against the savory toppings.
💡 Chef’s Guide: Expert Tips
From professional kitchen experience: a few small details help deliver the best result.
- Even slices: Slice potatoes uniformly (a mandoline works well) so they cook evenly.
- Keep pastry cold: Use the pastry straight from the fridge until you’re ready to bake for maximum flakiness.
- Taste and adjust: Balance mustard, herbs and salt to your preference; start light and adjust after baking if needed.
🍯 Storing and reheating leftovers
- Fridge: Store airtight for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw before reheating.
- Reheat: Warm in a 350°F oven until heated through to preserve crispness.
❓Recipe FAQs
New potatoes or other waxy varieties such as Yukon Gold hold their shape well when baked and offer a creamy, buttery texture that pairs beautifully with cheese and puff pastry.
A mandoline slicer gives consistently thin, uniform slices for even cooking. A sharp chef’s knife works in a pinch—slice as evenly as possible.
Peeling is optional. New potatoes can be thinly sliced with the skins on for extra texture and nutrients.
If you try this Potato & Cheese Puff Pastry Tart, please leave a rating and share a photo — it’s great to see what cooks create.
New Potato & Cheese Puff Pastry Tart With Summer Herbs
Ingredients
- 1 sheet ready-made puff pastry (all butter recommended)
- ¼ cup Dijon mustard
- 2 cups thinly sliced new potatoes
- 1 ½ cups shredded Gruyère or similar melting cheese
- Chopped chives and dill
- 1 egg, lightly beaten (for egg wash)
- 2 tablespoons poppy seeds (optional)
- 2 tablespoons chopped chives and dill for garnish
Instructions
- Preheat the oven to 400°F (200°C). Lay out the puff pastry and slice the potatoes thinly (use a mandoline if you have one).
- Spread the Dijon mustard over the puff pastry, leaving a 1-inch border.
- Sprinkle some shredded cheese over the mustard, then layer the potatoes on top, keeping the border clear.
- Drizzle olive oil over the potatoes and fold the pastry edges up to create a rim.
- Brush the pastry with egg wash and sprinkle with poppy seeds if desired.
- Scatter the remaining cheese over the tart and along the edges.
- Bake until the pastry is golden and risen and the potatoes are cooked through. Finish with a drizzle of olive oil and extra chopped chives and dill.
Nutrition
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Carbohydrates: 17 g
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Protein: 9 g
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Fat: 17 g
Meet the Chef!
Hi, I’m Debs — Cordon Bleu–trained chef and recipe developer. I create reliable, time-saving recipes with clear steps and professional tips learned across a decade in professional kitchens.
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