Summer Potato and Tomato Tart
Note: To ensure the potatoes cook thoroughly and the puff pastry does not burn or overcook, you will pre-cook the potatoes just a little before adding them on the tart and baking.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- 1 tablespoon extra virgin olive oil + more before serving
- 2 small to medium sized red potatoes unpeeled and sliced thin (I highly recommend using a mandolin slicer)
- 2 sheets frozen puff pastry thawed
- 1/2 cup crème fraîche
- 2 tablespoons Dijon mustard
- 1 fresh garlic clove; minced
- 2 beefsteak tomatoes; sliced thin
- Salt and freshly ground black pepper
- 2-3 sprigs fresh thyme; leaves only
- freshly grated Pecorino cheese
Heat the olive oil in a large, non-stick pan over medium high heat. After a minute or so, add in the potato slices and cook for a few minutes on each side. Remove from the heat and set aside.
Preheat your oven to 375 degrees. Prepare a parchment paper lined baking sheet and roll out your puff pastry sheets. Connect the two sheets, overlapping them just an inch, in order to create one big sheet. Fold over the edges all around the puff pastry to create an outer crust (see photos).
Mix together the crème fraîche, dijon mustard and minced garlic. Spread this mixture on top of the puff pastry, evenly. Layer on the potatoes and tomato slices, alternating or arranging in any pattern you want. Season with salt and pepper and sprinkle on the fresh thyme. Bake for 30 - 35 minutes or until the potatoes are cooked through and the puff pastry crust is golden brown.
Remove from the oven and let cool for at least 5 minutes. Lightly drizzle on a touch more extra virgin olive oil (if desired) and sprinkle on fresh pecorino cheese. Enjoy!