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Baby potato tart recipe

Baby potato tart recipe

5 ratings

Baby potatoes, spring onions and a variety of creamy and tangy cheeses create this super spring tart, perfect for entertaining or a simply delicious dinner with leftovers for lunch. See method

  • Serves 6
  • Takes 1 hr
  • 389 calories / serving
  • Freezable
  • Vegetarian


  • 600g baby potatoes, sliced ½cm thick
  • 320g pack reduced-fat ready-rolled puff pastry
  • 125g pack soft goat’s cheese
  • 250g tub ricotta, drained
  • 100g grated pecorino
  • 100g bunch spring onions, thinly sliced, dark green parts reserved
  • 1 garlic clove, finely chopped
  • 30g pack fresh flat-leaf parsley, leaves picked and finely chopped
  • 1 tbsp olive oil
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    12g 60%
  • Sugars

    3g 4%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 32.1g Protein 15g Fibre 4.7g


  1. Boil the potato slices in a medium saucepan for 8-10 mins until just tender. Drain and rinse with cold water, then spread out on a large plate and leave to cool completely (for about 20 mins).
  2. Meanwhile, preheat the oven to gas 7, 220˚C, fan 200˚C. Unroll the pastry on its paper and transfer both to a large baking tray.
  3. Mix the goat’s cheese, ricotta, 75g pecorino, the white spring onion slices, the garlic and ¾ of the parsley in a bowl with some black pepper. Spread evenly over the pastry, leaving a 1cm border around the edge.
  4. Arrange the potatoes on top, overlapping slightly. Brush with the olive oil, scatter with the remaining pecorino, then bake for 20-25 mins until golden and puff y.
  5. Leave the baked tart to rest for 5 mins, then scatter with the dark green spring onion slices and remaining parsley to garnish.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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