Puff Pastry Potato Tarts
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The perfect holiday appetizer – these Puff Pastry Potato Tarts have flakey crust, a creamy non-dairy spread & crispy rosemary potatoes.
I am in LOVE with these Puff Pastry Potato Tarts! They look fancy – but are actually super easy! Talk about a statement for your holiday appetizer spread! The puff pastry is flakey and delicious. The layers of vegan cream cheese and thinly sliced rosemary potatoes is decadent. This is a show stopping holiday appetizer you need to try this year!
Step One: Prep the Puff Pastry
Any time I use puff pastry in a recipe I’m always questioned about whether it is vegan. And I am happy to report that it is pretty easy to find vegan-friendly puff pastry in the freezer section. Just be sure to check the ingredients before purchasing.
And the other thing you need to do is thaw the puff pastry before using it. I like to set it out on the counter about an hour before I want to cook these Puff Pastry Potato Tarts.
Once the puff pastry is thawed, lay one sheet out on a clean surface and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and repeat with the other sheet of puff pastry. Use a knife to create a 1/2″ border around each square – being sure not to cut all the way through. Use a fork to score the inside rectangle of the dough.
Step Two: The Cheese & Potatoes
While the puff pastry is thawing, you can prep the rest of the ingredients. For the “cheese” mixture you will need:
- vegan cream cheese – I used Kite Hill
- garlic powder
- onion powder
- pepper
- maple syrup
- non-dairy cream or milk
Add everything to a bowl and mix to combine. The milk isn’t a must, but I like to add a little bit to thin out the vegan cream cheese.
For the potatoes, a mandoline is ideal. You want the potatoes to be thin…like potato chip thin. So, unless you have crazy knife skills, a mandoline will be your best friend here.
Add the thinly sliced potatoes to a bowl with melted vegan butter, fresh rosemary and some dry seasonings. Get in there with your hands and make sure every potato slice is coated.
Step Three: Assemble & Bake
With the puff pastry squares prepped, add some of the vegan cream cheese mixture to the center of each square. Top with a layer of potatoes, and fold in each corner. If you are having trouble getting the corners to stick, just add a little bit of the vegan cream cheese on the underside.
Brush the dough with some melted vegan butter and sprinkle the potatoes with a little bit of salt & more fresh rosemary. Pop them in the oven for 20-25 minutes. The puff pastry should be browned, the cheese should be bubbly and the potatoes should be tender.
Step Four: Serve
Take the potato tarts out of the oven and plate them. These are great straight out of the oven. They are good at room temperature. And I would also eat these cold out of the fridge…they’re just that good.
You can prep these ahead of time too! Finish every step (except for baking), cover and keep in the fridge until you are ready to bake them.
Need more recipe inspo? Check these out:
Puff Pastry Potato Tarts
Ingredients
FOR THE "CHEESE"
- 8 ounces vegan cream cheese I used Kite Hill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 teaspoon maple syrup
- 1-2 tablespoons non-dairy cream or milk to thin
FOR THE POTATOES
- 2 medium Yukon Gold potatoes cut in 1/16" slices
- 2 tablespoons vegan butter melted
- 1 tablespoon fresh rosemary roughly chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
FOR THE TARTS
- 2 sheets puff pastry thawed
- 2 tablespoons vegan butter melted
- flakey salt, rosemary for topping
Equipment
Instructions
- Thaw the puff pastry according to the package instructions. Preheat the oven to 425 degrees and line a baking sheet with parchment paper – you may need to use 2 baking sheets.
- Combine all of the cream cheese ingredients in a bowl and mix to combine. I like to thin mine with non-dairy cream, but that isn't necessary. Set aside.
- Use a mandoline to thinly slice the potatoes. Add them to a bowl with the vegan butter, dry seasonings and rosemary. Toss to coat evenly and set aside.
- Lay one sheet of puff pastry out on a clean surface and cut into 4 squares. Place the squares on the prepared baking sheet and repeat with the other sheet of puff pastry. Use a knife to create a 1/2" border around each square – being sure not to cut all the way through. Use a fork to score the inside rectangle of the dough. Add some of the cream cheese mixture to the center portion of each square and spread to the edges. Top with a layer of potatoes. Sprinkle some salt and more rosemary over the potatoes.
- Fold the corners of each square in slightly – if you have trouble getting the corners to stick just brush the underside with some of the cream cheese mixture. Brush the edges of the dough with vegan butter and place in the oven for 20-25 minutes, or until the dough is crispy and the potatoes are cooked through.
- Remove from the oven and serve.
Video
I LOVE this recipe. I tried it last year for Christmas dinner and now I whip it out for any big dinner! The only change I’ve made it that I slightly roll out the puff pastry and cut it into 6 slices instead of 4 for each sheet, just to make it more dinner party friendly (after they’re cooked I cut those in half for more appetizers). I used the small breakfast potatoes instead of Yukon just because the first time I made them, it didn’t seem like all of the potatoes cooked but it might have been that I accidentally sliced them too thick. Overall love the recipe and use it often!
Thanks for the tips Mirm! So glad you love this one!
I made these for Easter. They were big hit! I misread the recipe and peeled and sliced three potatoes. I had a lot of potatoes left and rather than throw them out I placed them in a small, shallow baking dish and baked them. They were amazing. I just made the same potatoes for dinner tonight and thought I would share. so if you don’t have puff pastry and you want a potato recipe use this one!
Oh yum! Love that you were able to make use of the extra potatoes!