I am a massive fan of making puff pastry tarts and pies, which is why I always keep some in my freezer. A roll of frozen puff pastry or phyllo pastry is my secret weapon for a quick weeknight dinner, rustic dessert, or perfect to whipping up appetizers for a dinner party.

This Potato and Ricotta Tart is so delicious and the perfect cozy Fall tart. If you are looking for another incredibly simple but delicious puff pastry tart, I strongly suggest trying this Tomato Tart. It’s one of the most popular blog posts on here and you’ll have to try it to know why.

You can serve this Potato and Ricotta Puff Pastry Tart with a simple side salad for lunch or light dinner. Or for a delicious appetizer, slice into smaller squares and serve on a wooden cutting board and let your guest serve themselves.     

 

What is puff pastry made of?

Puff Pastry is a flakey pastry created by alternating layers of butter and dough. In French, we call it “pâte feuilletée”…and you guessed it; it originated in France. With minimal ingredients; only butter, salt, water and flour are used to make it.

Where do I find puff pastry?

While you can make it yourself (there are tons of recipes out there for it), puff pastry is one thing I like to save time and buy. You can easily find it in the frozen aisle of your supermarket (usually where the frozen desserts are). You can also check with your local bakery as some do sell them and are way better.

Ingredients:

  • 1 roll of puff pastry, thawed

  • 2-3 russet potatoes, depending on the size

  • 1 cup of ricotta

  • 1 tbsp of olive oil

  • 2 tbsp of thyme

  • salt and pepper to taste

  • drizzle of honey for serving (optional)

Directions:

  1. Preheat the oven to 375ºF and roll out one sheet of puff pastry onto a baking sheet. If your store-bought package comes with a sheet of parchment paper, use that. If not, use a baking mat or sheet of parchment paper.

  2. Using a fork, prick little holes all over the sheet of puff pastry. This will keep the middle part of your tart from puffing up in the baking process.

  3. Spread the ricotta on the sheet of puff pastry, leaving about an inch and a half around the border.

  4. Sprinkle with a small pinch of salt and a few cracks of fresh black pepper.

  5. To prepare the potatoes, slice them as thin as you can (about 1/8 of an inch thick). I used a mandolin to make it easier and get consistent slices.

  6. Place the potato slices evenly over the ricotta. Again, leaving about 1.5 inches around the border. You can place the slices at random, overlapping slightly or place them in rows as I did.

  7. Drizzle the tart with olive oil, sprinkle with a little more salt and pepper, and the fresh thyme.

  8. Bake for about 35-40 minutes…or until the edges of the puff pastry turn golden.

  9. Slice into squares and serve while warm.

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