Lemon, fresh thyme and garlic flavour this glorious vegetarian savoury tart. This potato tart recipe is layered with creamy baby potatoes. This easy recipe can be made at home with minimal hassle thanks to a shop bought pastry case.
Serve with a side salad, steamed greens or air fryer cauliflower for a delicious lunch or light dinner.
In this creamy potato tart, yogurt lemon and thyme potato slices are encased in a flaky pastry. It is quick and easy to make but oh. so. delicious!
It is a little bit like baking potato dauphinoise in a pastry case.
Tart recipes are perfect all year round, and I can't resist experimenting with flavours:
- Tandoori Paneer Tarte au Soleil
- Tandoori Paneer Galette
- Butterscotch Tart - school dinner style!
Potato Tart Ingredients & Substitutions
Pastry case - I have used a store-bought savoury pastry case.
If you want, you can make your own shortcrust pastry case at home (external link) using flour and butter
Filling:
Baby potatoes or small potatoes- I used a mandolin slicer to finely slice potatoes into approximately 2-3mm thickness. Get them as thin as possible so that the tart cooks quickly.
You can use any small or medium size potatoes.
Yogurt - I have used Greek yogurt for creaminess. Try to use yogurt close to room temperature to reduce the chance of it splitting during the baking process.
You can also use crème fraiche or cream.
Corn starch - the corn flour prevents the yogurt from splitting during baking. You can omit if using cream or crème fraiche as they are lower in moisture.
Alternatively, use all purpose flour
Garlic - fresh garlic works best. You can use garlic powder as an alternative
Lemon zest - lemon is so wonderful and provides spring/summer flavours but you can omit it if you don't have it
Thyme - I find using fresh herbs just brings dishes to life! Fresh thyme works really well but you can definitely use dried herbs. Optionally in the winter months, you may want to opt for fresh rosemary which works equally well.
Other herbs that go great are either fresh dill or fresh chives.
Salt and black pepper
Which potatoes are best to use
If you can get hold of them, then new potatoes or baby potatoes are best. These potatoes are waxy and hold their shape well when cooking.
Labels to look out for include: baby potatoes, salad potatoes, charlotte potatoes, jersey potatoes or fingerling potatoes
Of course, the recipe will still work if you use other type of potatoes, as long as they are not too big!
Puff Pastry Potato Tart & Vegan option
If you'd rather make this recipe using puff pastry, you absolutely can.
Also, its a great way to transform this into a vegan potato tart. Store bought puff pastry tends to be vegan (check the label) and you can use a vegan alternative for the yogurt/cream here.
Simply buy ready rolled puff pastry sheets or a block of puff pastry from the supermarket.
Unroll the pastry sheet and layer the potatoes, leaving a 1 inch gap at the edges. Brush the edges of the pastry dough with a little oil or milk.
For puff pastry, you will need to stick to a single layer, or at max, two layers to ensure the pastry cooks underneath! Also, puff pastry cooks very fast, so you need the potatoes to be cooked at the same time as the pastry.
Bake the tart in the oven for around 25 min at 180C or until golden brown.
How to make Potato Tart with step by step instructions
Firstly, prepare the filling - prep the potatoes and make the creamy filling.
Wash and pat dry the potatoes.
Finely slice potatoes using a mandolin or a sharp knife. Try to remove any excess moisture from the cut potatoes by patting with a paper towel.
In a bowl, add the yogurt and whisk in the corn flour.
Add in grated or minced garlic, lemon zest and thyme leaves. Season with salt and pepper. Mix well.
Toss in the potatoes and mix together well so that all of the potatoes are well covered in the yogurt mixture.
I sprinkled a bit of extra corn flour onto the pastry to prevent it absorbing any moisture that may develop during baking.
Arrange a layer of potatoes starting from the inside and working in until you reach near the top of the pastry.
Garnish with more fresh herbs.
Bake Potato Tart
You can oven bake this tart. Preheat your oven to 160C / 320F / Gas Mark 4.
Place the tart on a baking sheet layered with parchment paper. You can also use a skillet pan that is oven safe.
Place the baking tray in the centre of the oven and cook for 20-25 minutes or until the potatoes are cooked through.
You can check this with a knife or fork.
Air Fry Potato Tart
To make a delicious crispy potato tart, you can also use your air fryer.
Preheat your air fryer to 160C or 320F
Gently lower your potato tart into the air fryer basket.
You can optionally cover the tart in tin foil. I did not do this.
Air Fryer at 160C or 320F for approximately 25-30 minutes. I would check the tart at the 10 and 20 minute mark to ensure it isn't browning too quickly.
Pro Tips
Slice potatoes thinly as possible so they cook fast, especially as they will be placed in layers. The pastry is likely to burn if the potatoes need a long time to cook.
Ensure the potatoes are sliced as evenly as possible for even cooking.
If using yogurt, you will need to whisk in corn starch to prevent the yogurt curdling/splitting.
Prick the potatoes with a fork or skewer to ensure the potatoes on the bottom layer cook through.
Stick to low temperatures to allow the potatoes to cook without burning.
These times are based on my potato tart. You may have to estimate your temperature and cooking time.
Serving Suggestions
I like to drizzle over just a tad of extra virgin olive oil and enjoy a slice as a cold snack! I sometimes make a batch of these Air Fryer Beet Chips on the side.
To make a it a complete meal, pair it with a side salad and more!
An option would this Chickpea Salad with Creamy Avocado Dressing or Soy Garlic Mushrooms
This Grilled Corn, Nectarine and Mixed Bean Salad is one of my favourites in the summertime.
You can top the tart with this Vegan Kale Pesto or Basil Sauce.
Leftovers go great in lunch boxes.
Storage
Leftover potato tart is best stored in the fridge in an airtight container. It will keep for 2 days. You can reheat in the microwave, or in the oven or air fryer until hot through. Or, enjoy it cold.
You can freeze this tart for up to 3 months. It is unlikely to taste quite as good and the texture will not be the same. Reheat in the oven until fully thawed and hot through.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Easy Potato Tart with Lemon,Thyme, Garlic
Equipment
- 1 Air fryer or oven
- 1 Sharp knife or mandolin
Ingredients
- 1 savory pastry case
- 3 cup potatoes
- ½ cup greek yogurt
- 1 teaspoon corn starch plus some extra
- 3 cloves garlic minced
- 1 tablespoon lemon zest
- 2 tablespoon thyme fresh
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Firstly, prepare the filling - prep the potatoes and make the creamy filling.
- Wash and pat dry the 3 cup potatoes
- Finely slice potatoes using a mandolin or a sharp knife.
- Try to remove any excess moisture from the cut potatoes by patting with a paper towel.
- In a bowl, add the ½ cup greek yogurt and whisk in the 1 teaspoon corn starch.
- Add in grated or minced 3 cloves garlic, 1 tablespoon lemon zest and 2 tablespoon thyme. Season with ½ teaspoon salt ½ teaspoon black pepper
- Toss in the potatoes and mix together well so that all of the potatoes are well covered in the yogurt mixture.
- I sprinkled a bit of extra corn flour onto the pastry to prevent it absorbing any moisture that may develop during baking.
- Arrange a layer of potatoes starting from the inside and working in until you reach near the top of the pastry.
- Garnish with more fresh herbs.
Air Fry Potato Tart
- To make a delicious crispy potato tart, you can also use your air fryer.
- Preheat your air fryer to 160C or 320F
- Gently lower your potato tart into the air fryer basket.
- You can optionally cover the tart in tin foil. I did not do this.
- Air Fryer at 160C or 320F for approximately 25-30 minutes. I would check the tart at the 10 and 20 minute mark to ensure it isn't browning too quickly.
Bake Potato Tart
- You can oven bake this tart. Preheat your oven to 160C / 320F / Gas Mark 4.
- Place the tart on a baking sheet layered with parchment paper. You can also use a skillet pan that is oven safe.
- Place the baking tray in the centre of the oven and cook for 20-25 minutes or until the potatoes are cooked through.
- You can check this with a knife or fork.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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savita says
This turned out really well, your recipe is really good. The best part, it is so easy to make at home and plus point vegetarian too. Loved it.
Lima Ekram says
I have never used yoghurt in a pie before. Cant wait to give it a try!
Shadi Hasanzade says
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
Ieva says
Yes! Two of my favourite carbs in one place! Absolutely delicious, and I was amazed at how well the yoghurt worked. Much better than using heavy cream as it always leaves a greasy aftertaste! 10 out of 10 for this recipe from us!
Elizabeth says
I've been looking for a new way to prepare potatoes and this recipe is a great find! The thyme and lemon give the potatoes a lovely flavor.