Pesto and Potato Tart

Elevate your savory tart game with this irresistible Pesto and Potato Tart, a flaky and flavorful dish that's as visually stunning as it is delicious! Made with a buttery puff pastry base, this recipe combines the earthy creaminess of thinly sliced Yukon Gold potatoes, the bright herbaceous flavor of pesto, and the nutty richness of grated Parmesan cheese. Seasoned to perfection and baked to golden, crispy perfection, this tart is ideal as an elegant appetizer, a hearty side dish, or even a light vegetarian main course. Topped with a drizzle of olive oil and optional fresh basil for a burst of freshness, this easy-to-make recipe is ready in under an hour and perfect for impressing guests or treating yourself to something special. Whether you're looking for a quick weeknight dinner idea or a showstopper for your next gathering, this pesto and potato tart is sure to become a favorite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 sheet Puff pastry sheet
• 3 medium Yukon Gold potatoes
• 1 cup Pesto
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 large Egg, beaten (for egg wash)
• 5 leaves Fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2

Peel and thinly slice the Yukon Gold potatoes into 1/8-inch slices using a sharp knife or mandoline. Set the slices aside in a bowl of cold water to prevent browning.

Step 3

Roll out the puff pastry sheet on a lightly floured surface into a rectangle approximately 10x14 inches. Transfer it to the prepared baking sheet.

Step 4

Using a sharp knife, score a 1-inch border around the edges of the puff pastry, being careful not to cut all the way through. This will create a raised edge for the tart.

Step 5

Spread the pesto evenly inside the scored border, creating a thin layer. Avoid spreading it onto the edges.

Step 6

Drain the potato slices and pat them dry with a clean kitchen towel or paper towels. Arrange the slices over the pesto in an overlapping, shingled pattern, starting from one corner and working your way across the tart.

Step 7

Drizzle the potatoes with olive oil, then sprinkle with salt, black pepper, and grated Parmesan cheese.

Step 8

Brush the exposed edges of the puff pastry border with the beaten egg to ensure a golden, glossy finish.

Step 9

Bake the tart in the preheated oven for 30 to 35 minutes, or until the puff pastry is golden and flaky, and the potatoes are tender.

Step 10

Remove the tart from the oven and allow it to cool for 5 minutes. Garnish with fresh basil leaves if desired, then slice and serve warm.

Nutrition Facts

Serving size	(1231.1g)

Amount per serving	% Daily Value*
Calories	3740.4

Total Fat 275.0g	0%
Saturated Fat 63.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 286.0mg	0%
Sodium 4448.9mg	0%
Total Carbohydrate 250.5g	0%
Dietary Fiber 16.6g	0%
Total Sugars 10.6g
Protein 81.3g	0%

Vitamin D 41.3IU	0%
Calcium 1258.7mg	0%
Iron 17.5mg	0%
Potassium 3394.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 8.6%

Carbs: 26.4%