Brie Potato Tarts with Puff

This buttery rough puff pastry topped with creamy brie and thinly sliced potatoes creates the perfect elegant appetizer for any gathering. I developed these tarts after experimenting with various puff pastry techniques, and they've become my signature dish for dinner parties where everyone always asks for the recipe.

I first served these at a holiday cocktail party last year. The tray was empty within minutes and three friends texted me the next day asking how to make them. The combination of crispy pastry and creamy cheese filling is truly irresistible.

Ingredients

• Plain all purpose flour: forms the base of our rough puff pastry providing structure while remaining tender
• Chilled unsalted butter: creates those magnificent flaky layers as it melts in the oven
• New potatoes: their waxy texture and sweet flavor work perfectly when sliced paper thin
• Brie cheese: creates a luscious creamy layer that melts beautifully under the potatoes
• Fresh rosemary: adds an aromatic woodsy note that pairs perfectly with the cheese and potatoes
• Parmesan cheese: adds a salty umami boost and helps create a golden crust on top
• Olive oil: helps the potatoes crisp up while adding richness
• Sea salt flakes: finish the tarts with bursts of flavor and pleasant crunch

Step-by-Step Instructions

Prepare the Rough Puff Pastry:

Start by combining flour and salt in a medium bowl. The key difference from regular pastry is that you'll cube the cold butter and merely toss it in the flour without rubbing it in. This preserves distinct butter pieces that create those gorgeous flaky layers. Add just enough ice water to form a shaggy dough being careful not to make it sticky. The rolling and folding process that follows creates the signature layers that will puff dramatically in the oven.

Roll and Fold the Pastry:

On a lightly floured surface roll the dough into a long rectangle. Fold it in thirds like a business letter then rotate 90 degrees. Repeat this rolling and folding process three times total to develop those crucial buttery layers. Chilling the dough for 30 minutes relaxes the gluten and firms up the butter ensuring the best possible texture.

Prepare the Potatoes:

While the pastry chills blanch your thinly sliced potatoes in boiling water for just 30 seconds. This brief cooking ensures they'll become tender in the oven without releasing too much moisture onto your pastry. Immediately refresh in cold water to stop the cooking process preserving their structure.

Assemble the Tarts:

Roll your chilled pastry into a large rectangle and cut into six even pieces. Score a border around each rectangle and prick the centers with a fork to prevent them from puffing too much. Layer thin slices of brie inside the border then artfully arrange your potato slices in an overlapping pattern. The gentle brush of olive oil helps them brown beautifully.

Bake to Golden Perfection:

Brush the pastry borders with beaten egg which creates a beautiful glossy finish and helps seal the edges. A sprinkle of parmesan adds flavor and helps create a golden crust. Bake until the pastry is risen and deeply golden with crisp edges while the cheese melts into creamy perfection. A final flourish of fresh rosemary and sea salt flakes brightens the rich flavors.

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My absolute favorite moment with these tarts was watching my pastry skeptic husband devour three in quick succession declaring them the best thing I had ever baked. The contrast between the crisp buttery pastry and the creamy filling with that hint of rosemary creates something truly special.

Make Ahead Options

These versatile tarts work beautifully as part of a make ahead strategy for entertaining. The rough puff pastry can be prepared up to three days in advance and kept well wrapped in the refrigerator. You can even freeze it for up to a month if tightly sealed. The assembled unbaked tarts can be prepared several hours ahead and kept refrigerated. Simply brush with egg wash just before baking for the freshest result.

Seasonal Variations

One of my favorite aspects of this recipe is how beautifully it adapts to seasonal ingredients. In spring try substituting the potatoes with thin asparagus spears. Summer versions shine with heirloom tomato slices and basil instead of rosemary. Fall brings opportunities for thinly sliced butternut squash with sage. The winter holiday version with cranberry and thyme is particularly festive. The basic template remains the same while the flavors evolve throughout the year.

Serving Suggestions

These tarts straddle the line between elegant appetizer and casual lunch perfectly. For cocktail parties serve them slightly warm on a wooden board garnished with fresh herb sprigs. Pair with a crisp white wine or champagne for the perfect contrast to the rich pastry. For a light lunch serve two tarts alongside a simple dressed salad. They also make a wonderful first course for a dinner party especially when served with a small cup of complementary soup.

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The Beauty of Rough Puff

Traditional puff pastry can be intimidating with its precise technique and time requirements. Rough puff offers nearly the same dramatic flakiness with significantly less effort. The secret lies in leaving visible chunks of butter in the dough rather than fully incorporating them. As the pastry bakes these butter pieces create steam pockets that push the dough layers apart creating that magical rise and delicate texture. This approachable method means you can enjoy homemade puff pastry without the intimidation factor.

Frequently Asked Questions

→ Can I use store-bought puff pastry for these tarts?

Yes, store-bought puff pastry works perfectly and saves time! Simply follow the cutting and folding steps as described.

→ How thin should the potatoes be sliced?

The potatoes should be sliced approximately 1mm thick using a mandoline or sharp knife for even cooking.

→ What type of brie works best for these tarts?

Any creamy brie works well, but opt for a high-quality one to enhance the flavor of the dish.

→ Can I prepare these tarts in advance?

Yes! Prep the components earlier (like slicing potatoes or cutting pastry) but assemble the tarts just before baking for the freshest texture.

→ What should I serve with these tarts?

These tarts pair wonderfully with a crisp side salad or a light soup for a complete meal.