Cheesy Potato Breakfast Tart
Store-bought puff pastry gets topped with savory ricotta cheese, dried herbs, parmesan, and thin potato slices!
What to Expect:
Prep Time: 50 minutes (including the time to thaw the puff pastry) | Cook Time: 40 minutes | Total Time: 1 hour 30 minutes
Yield: 6 slices
If there’s an opportunity for potatoes to be in breakfast, it’s always a yes in my book. My favorite form of breakfast potato is a crispy hash brown (I mean, who wouldn’t pick that?), but this cheesy breakfast potato tart is an extremely close second.
It’s characterized by savory, cheesy, herbed, crispy potato goodness that uses store-bought puff pastry, ricotta and parmesan cheeses, and half a baking potato (a russet potato).
Some breakfast tart recipes use store-bought crescent rolls, but I love a flaky puff pastry and I think the added element of it being impressive when sharing with friends is a nice plus 🙂
What You’ll Find in This Post
Feel free to jump to what you need!
- What You’ll Need (Ingredients & Equipment)
- What Type of Potato Should You Use?
- What is Ricotta Cheese?
What You’ll Need to Make Cheesy Potato Breakfast Tart
Ingredients for Cheesy Potato Breakfast Tart
- Store-Bought Puff Pastry
- Ricotta Con Latte Cheese
- Garlic Powder
- Kosher Salt
- Lemon Juice
- a Russet or Baking Potato
- Unsalted Butter
- Dried Thyme
- Shredded Parmesan Cheese
Necessary Tools & Equipment
You’ll need a sheet pan, a fork, a small mixing bowl, a spoon or spatula, and a mandoline slicer or sharp kitchen knife.
Be VERY careful using your mandoline – use any safety equipment that has come with it and mind your fingers and hands. Mandolines have been responsible for may a kitchen injury.
If you don’t have a mandoline slicer, some food processors have a mandoline attachment. You can use a sharp knife to cut thin slices of the potato, but they won’t get as crispy as they probably won’t be as thin.
What Type of Potato Should I Use?
In the case of this cheesy potato breakfast tart, not all potatoes are created equal. Russet potatoes, also called baking potatoes, are ideal for this recipe. They’re characterized by their size (rather large) and skins (dark brown).
They’re perfect for this recipe because they’re high in starch and low in moisture, so you’ll get a delightful potato texture when it comes out of the oven.
You’ll only need half a russet potato for this recipe since the slices will be extremely thin. A little goes a long way!
What is Ricotta Cheese?
Ricotta cheese is a soft-curd cheese that you can typically find by the cottage cheese in your grocery store. For this recipe we’re using its soft texture to be spread across the puff pastry before topping it with potato slices, kind of like you would use a pizza sauce.
“Ricotta” is actually Italian for “recooked,” and it’s traditionally made by reheating leftover whey from cheesemaking mixed with some fresh milk. These days though, at least in America, it’s made from whole milk instead of reheated whey.
Once the whey or whole milk is heated with the addition of some salt and acid, it gets strained through cheesecloth and what’s left is ricotta cheese.
If you make this cheesy potato breakfast tart, be sure to let me know how it went! And be sure to tag me at @ficklebea on Instagram so that I can see your amazing creations. For more brunch fare, check out my recipe for Carrot Coffee Cake!
PrintCheesy Potato Breakfast Tart
Store-bought puff pastry gets topped with savory ricotta cheese, dried herbs, parmesan, and thin potato slices.
- Prep Time: 50
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
1 Sheet of Frozen Puff Pastry – thawed according to package directions
1/2 cup Ricotta Con Latte Cheese
1/2 teaspoon Garlic Powder
1/4 teaspoon Dried Thyme
1/4 teaspoon Kosher Salt
1 teaspoon Lemon Juice
1/2 a Russet or Baking Potato – washed and scrubbed clean, with the skin on (wait to slice until just before putting it on the tart to avoid browning)
1 Tablespoon Unsalted Butter – melted
1/4 cup Shredded Parmesan
Instructions
- Thaw the puff pastry according to the package directions.
- Preheat the oven to 400 Fahrenheit.
- Line a baking sheet with parchment paper. Unfold the thawed puff pastry and place it on the parchment.
- Using a fork, dock the pastry once every 1/2 inch or so, allowing for a 1-inch frame of untouched pastry around the edges. Try to press the fork all the way through the pastry.
- In a small mixing bowl, add the ricotta con latte cheese (1/2 cup), garlic powder (1/2 teaspoon), dried thyme (1/4 teaspoon), kosher salt (1/4 teaspoon), and lemon juice (1 teaspoon). Stir with a spatula or spoon until smooth and everything is combined.
- Spread the cheese mixture evenly over the pastry, leaving about 1/2 an inch of untouched pastry around the edges.
- Carefully, using a mandolin or kitchen knife, slice the baking or russet potato (1/2 the potato) into slices – each slice being about the thickness of 1-3 playing cards. You may end up using a little more or less than half the potato, depending on its size and how thick your slices are.
- Layer the potato slices over the cheese mixture so that each potato slice covers about a third of the slice beneath it and/or next to it. It’s okay if you don’t use all of your potato slices.
- Brush the potato slices with melted unsalted butter (1 Tablespoon). You might need to use more of a “patting” motion on some of the edge potatoes and it’s okay if you don’t use all of the butter.
- Sprinkle the shredded parmesan cheese (1/4 cup) over the buttered potato slices and sprinkle a bit of additional thyme on top. Optional – add 4 cracks of fresh black pepper.
- Bake for 40 minutes or until the edges and top are golden brown. It will deflate as it cools.
- Using a chef’s knife, cut in half length-wise and into thirds along the pastry seams. You should have six slices.
Please leave a review by visiting the recipe on ficklebeabakehouse.com!
Notes
To help with your grocery shopping, I’ve listed the ingredients below, as well as where they can generally be found in a store.
Produce
- Baking or Russet Potato
- Lemon Juice (can be found in the pantry section if not using the juice from a fresh lemon)
Dairy
- Ricotta Con Latte Cheese (typically found near the cottage cheese)
- Unsalted Butter
- Shredded Parmesan
Pantry
- Garlic Powder
- Kosher Salt
- Lemon Juice (if not using a fresh lemon)
- Dried Parmesan Cheese
Frozens
- Puff Pastry
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