Onions and Cheese Puff Pastry Potato Tarts
(This post may contain affiliate links at no extra cost to you. This is my way to keep this site afloat and free of ads. Read my full disclosure here.)
These flaky and golden onion and cheese puff pastry potato tarts are very simple and super easy to make! I used store-bought frozen puff pastry to make my life a bit easier. Each tart has a layer of creamy cream cheese with lots of fresh herbs, melt-in-your mouth sweet sautéed onions, a mixture of fontina and white cheddar cheeses and thin slices of creamy and waxy Yukon golden potatoes. They are so perfect and so delicious!
What I love about these tarts is that they are made with very simple and basic ingredients that, because I know you, I know you already have most of them in your fridge. And if you don’t, don’t worry because it’s just a matter of a very quick trip to the supermarket with a very short shopping list to gather all that you need.
My kitchen and my heart are happier when I make savory tarts made with crisp and golden puff pastry. Those buttery layers will hold almost anything with pure perfection, and what can’t butter make to taste better? Starting with store-bought frozen puff pastry is definitely a fool-proof move in the kitchen, especially when you are in a hurry but still want a decadent and scrumptious bite!
The most important thing is that you pick a waxy potato, and the best bet for this recipe is to use Yukon gold potatoes. They will work perfectly because that waxy texture help them to hold their shape even after being exposed to a high temperature, while still being creamy and tender on the inside. If you have access to one, I highly recommend using a mandoline for slicing. Not only will they look prettier but making each potato slice the same size ensure they all cook evenly.
For the onions, use the yellow kind because they are milder and are very mellow to cook. That’s why when they are sautéed gently they taste nutty and sweet. Sprinkle some drops of fresh lemon juice and mix in fresh thyme leaves at the very end to add freshness and some nice floral notes to all of the grassy and umami notes going on in these flaky potato tarts.
Another reason I love tarts made with puff pastry is that you can use basically anything that you have already in your fridge. Add cheese or any creamy spread and you have a masterpiece. And if you add both as I did here that will be even better! I used a creamy herbed cream cheese and grated fontina and sharp white cheddar cheeses. You can use ricotta instead of cream cheese. The idea for the creamy spread is to add a creamy texture that will contrast with the sharpness of the other ingredients and to create a layer that will prevent the puff pastry from absorbing any of the liquids and becoming soggy.
For the grated cheeses, you can use gruyere instead of fontina and technically you can use only one of these cheeses. I like to spice things up by adding a touch of extra sharp white cheddar, which adds some nutty and umami notes. Bonus points if you happen to have gorgonzola and want to add some crumbles on top.
Now let me share some of my notes for when you are ready to make these irresistible potato tarts.
Making Easy Puff Pastry Potato Tarts
Start by taking the cream cheese out to soften. If you are in a hurry just heat it 10 seconds in low heat in the microwave. You just want it spreadable.
Sauté the onions first so they have time to cool down when you are preparing the rest of the ingredients.
While the onions are cooling down, cut the herbs, grate the cheeses and slice the potatoes.
I highly recommend using a mandoline for this potato tarts to make sure all the potatoes will cook evenly in the oven.
Take the puff pastry out when you are halfway through the process above. It should be defrosted and malleable but not warm when you are going to assemble the tarts. If the dough became too warm while you are working it, place the baking tray in the freezer for 10 to 15 minutes if possible.
Assemble the potato tarts according to the recipe below. If freezing (highly recommended), drizzle some olive oil over the potato slices, sprinkle a bit of salt and pepper and cover the borders with the egg wash AFTER they have been in the freezer. These last details should be made right before placing in the oven.
Bake in a 400° preheated oven for 10 to 15 minutes. If using half of your oven, remember that the heat will be concentrated so it would be a good idea to check them out 5 minutes earlier.
When I take them out of the oven I like to sprinkle more fresh thyme leaves, coarse grain sea salt and fresh pepper right away to add freshness these rich tarts.
Enjoy warm with a glass of a crisp and sharp white wine.
Shop the Post
My sturdy stainless steel mandoline slicer.
My large sturdy baking sheet.
Pre-cut parchment paper to have it easier in the kitchen.
3 recipes I think you’ll love if you’re loving this one:
Asparagus Prosciutto Puff Pastry Tart, with white cheddar and herbs
Easy Homemade Overnight Pizza Crust
Twice Sautéed, Twice Salted Crispy Potatoes
*
Get ready to eat until the last crumb of these tarts. After you make them, you will be obsessed!! Remember to share them with me at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo). I want all the details!
(Remember to leave your email when you make a comment to receive a notification as soon as I get back to you. Don’t worry, this will not add your email to my email list.)
Onions and Cheese Puff Pastry Potato Tarts
Ingredients
◯ Extra virgin olive oil - ¼ cup, 48g
◯ Sliced yellow onions - 2 cups, 200g (1 large onion approximately)
◯ Fine sea salt - ½ Tsp, divided
◯ Fresh lemon juice - a sprinkle
◯ Rectangular frozen puff pastry sheet - 1
◯ Cream cheese or ricotta cheese, softened - 4 oz, 114g (half brick)
◯ Mix of fresh thyme, rosemary and oregano, finely chopped- about ¼ cup
◯ Grated fontina cheese - 1 cup (or 1 ½ cup if you omit the white cheddar), 100g
◯ Grated sharp white cheddar cheese - ½ cup, 50g
◯ Medium Yukon potatoes - 2, sliced in about ⅛” slices with a mandoline if possible (neither too thin that they seem translucent nor too thick)
◯ Egg - 1, beaten and with 1 tsp of water or milk
◯ Additional olive oil, ground parmesan cheese (optional), coarse salt and pepper, extra thyme leaves
Details
Yield:
8 potato tarts
Total time:
45 minutes
Active times:
25 minutes
Baking time:
10 to 15 minutes
Equipment: baking tray, parchment paper, pastry brush, large skillet
Steps
In a medium skillet add the ¼ cup/48g of olive oil and the 2 cups/200g of onions. Cook on medium-high heat just for a few minutes until the oil begins to sizzle, then lower the heat to medium-low. Move them frequently. Sprinkle them with a pinch of salt after the first 10 minutes. Cook for an additional 10 to 15 minutes, until the onions are very soft and translucent. Remember to move frequently. At the very end sprinkle some drops of lemon juice and mix in some fresh thyme leaves. Immediately remove from heat.
Take out the puff pastry to defrost and place it directly on a parchment paper placed on a baking sheet. The puff pastry should be soft to handle but not completely thawed.
Preheat oven to 400°.
In a small bowl combine the 4 oz/114g of cream cheese or ricotta with the ¼ cup of the fresh herbs mix. Sprinkle with a small pinch of salt.
In another bowl combine the 1 cup/100g of fontina cheese with the ½ cup/50g of white cheddar.
Cut the puff pastry into approximately 3” x 2” or rectangles, depending on the size of your sheet. Separate and arrange them. With the tip of a sharp knife, cut an edge of approximately ¼”. Prick the inside area superficially with a fork, being careful not to prick all the way through.
Fill the space inside with about 1 ½ tablespoons of the cream cheese mixture. Place about a bit less of ¼ cup of the sautéed onions on top. Place about 2 tablespoons of the grated cheeses. Place two to three slices of the potatoes and press everything gently. If the puff pastry feels too warm and you have the opportunity, place the tray in the freezer for 15 minutes.
Before putting the tarts in the oven, drizzle a bit of olive oil over the potatoes, making sure the surface are well covered, and sprinkle them with a little salt and pepper. Sprinkle a little ground Parmesan cheese (optional). Using a pastry brush, lightly paint the borders of the dough with the egg wash.
Bake for 15 to 20 minutes, until the edges are golden brown and the cheese is melted. If you are using a half oven, check the tarts after 10 minutes of baking to prevent them from burning.
Let them cool for a few minutes and serve immediately, sprinkled with coarse sea salt (I love using Fleur de sel), fresh pepper and fresh thyme leaves.
Store any leftovers in the refrigerator and reheat in a 350° oven for 5 minutes.
