Potato Herb Tart

Potato Herb Tart! This appetizer is so simple, but looks super fancy. Just puff pastry with thinly-sliced potatoes and herbs. It's the perfect recipe to have in your back pocket for dinner parties and around the holidays.

Potato Herb Tart
Sheryl Julian

During the holiday season, you need a few recipes that you can pull out of your proverbial back pocket – recipes that are both easy and dazzling. This potato tart fits both requirements.

There are just four main ingredients: frozen puff pastry, potatoes, olive oil, and herbs. Can’t beat that.

Potato Herb Tart
Sheryl Julian

Most puff pastry comes in such thin sheets that you don't even need to do much more than unwrap it. (If your pastry seems thick, you can quickly roll it with a rolling pin.) Just fold the edges over to create a crust, scatter with thinly sliced golden potatoes, and bake.

This is the sort of knock-out dish that you pull from the oven and guests immediately flock around for a piece. The tart, with its golden topping, is beautiful and big enough to feed everyone.

Potato Herb Tart
Sheryl Julian

Potato Herb Tart

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 10 to 12 servings

Frozen puff pastry comes in various sizes, sometimes as one large sheet of pastry in the package, sometimes two smaller pieces. If your package contains two sheets, make two smaller tarts instead of one big one.

Don't forget to thaw your puff pastry according to package instructions before making this recipe. Pastry that is still frozen or partially-frozen will crumble and crack as you work with it.


  • 1 package (14 to 17 ounces) frozen puff pastry, thawed according to package directions

  • Flour, as needed

  • 1 or 2 medium Yukon Gold or Yellow Finn potatoes, peeled and left in cold water

  • 2 tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons chopped fresh herbs (like rosemary, thyme, parsley, or a mix)

  • 1/4 cup sour cream, to serve


  1. Preheat the oven:

    Preheat the oven to 375°F.

    Line a baking sheet with parchment paper. (If your package of puff pastry contains two pieces, bake on two separate baking sheets.)

  2. Prepare the pastry:

    Unwrap the pastry, and if needed, unfold. Transfer to a baking sheet. The pastry should already be about 1/8-inch thick, which is what you want; if it seems thicker, gently roll it with a rolling pin. (Be careful of rolling too thin or the pastry tends to crack when cut or served.)

    Potato Herb Tart
    Sheryl Julian
  3. Fold in the edges:

    Dip your fingers into flour to prevent them from sticking and fold in the edges all around the pastry to make a 1/2-inch border. Press the tines of a fork into the border to seal and make a decorative crust; dip the fork in flour as needed to prevent sticking.

    Finally, prick the pastry and the border all over using the fork to prevent the pastry from puffing up during cooking.

    Potato Herb Tart
    Sheryl Julian
  4. Prepare the potatoes:

    Cut the potatoes 1/8-inch thick (or thinner) using a mandolin or a chef's knife.

    Spread the potatoes evenly over the pastry, overlapping slightly. Don’t worry about making it look perfect; it should have a rustic feel. Sprinkle with olive oil, salt, pepper, and 1 tablespoon of the herbs.

    Potato Herb Tart
    Sheryl Julian
    Potato Herb Tart
    Sheryl Julian
  5. Bake the tart:

    Transfer the baking sheet to the oven and bake the tart at 375°F for 35 to 40 minutes. Check the tart halfway through cooking, and if there are big puffs along the edge or bottom, prick them with the tip of a paring knife so they deflate.

    When done, the pastry should be golden at the edges and the potatoes are tender when pierced with a skewer.

    Potato Herb Tart
    Sheryl Julian
  6. Serve the tart:

    Slide the tart onto a large cutting board and sprinkle with the remaining 1 tablespoon of fresh herbs and a few pinches of salt. Slice into 12 pieces. Serve with sour cream for dipping or dolloping on top.

Nutrition Facts (per serving)
290 Calories
19g Fat
27g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 290
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 15%
Cholesterol 3mg 1%
Sodium 194mg 8%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 4g
Vitamin C 3mg 14%
Calcium 14mg 1%
Iron 2mg 8%
Potassium 190mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.