This puff pastry tart with potatoes, rosemary and Vesterhavsost (a Danish cave-aged hard cheese, similar to a mature Gouda) pairs crisp puff pastry with a creamy cheese filling, topped with thinly sliced potatoes and aromatic rosemary. It is very quick to make and calls for only a handful of ingredients, which makes it ideal for busy days.
The puff pastry is spread with cream cheese and sprinkled with both mozzarella and Vesterhavsost, which give it a lovely flavour and a creamy texture. Thin slices of potato are arranged on top, along with a touch of rosemary, before the tart is baked until crisp and golden.
The tart can be served warm or cold, which makes it versatile and suited to all sorts of occasions. It works well as a side for dinner, alongside a fresh salad, as a snack, on a tapas table or as part of a light lunch.
However you choose to serve it, this puff pastry tart with potatoes, rosemary and Vesterhavsost is sure to impress your guests.
Puff pastry tart with potatoes, rosemary and Vesterhavsost
Ingredients
- 1 roll ready-rolled puff pastry
- 100 g cream cheese
- 80 g grated mozzarella
- 3 medium potatoes
- 60 g Vesterhavsost, grated a Danish cave-aged hard cheese – mature Gouda is the closest substitute
- Fresh rosemary, finely chopped
- 1-2 spring onions, finely sliced
- Salt and freshly ground pepper
Method
- Unroll the puff pastry on a sheet of baking parchment and score a line with a knife about 2 cm in from the edge, all the way round. Not deep – just a light score.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 10 minutes.
- Meanwhile, slice the potatoes paper-thin – ideally on a mandoline.
- Let the pastry cool slightly, then spread the base with the cream cheese. You can dip the spoon in boiling water as you go – it makes spreading the cheese much easier.
- Top with half the mozzarella and a dense layer of potato slices.
- Sprinkle with the finely chopped rosemary, the rest of the mozzarella and the grated Vesterhavsost, and season with salt and freshly ground pepper.
- Return the tart to the oven for a further 12-14 minutes, still at 200°C.
- Let it cool slightly and top with the spring onions before serving.
Nutrition
Premium
Hej, kan den laves dagen før og lunes på dagen
Hej Hanne
Det kan den sagtens ja:)
Warm wishes, Dianna
Skal den bages midt i ovnen eller nederst.
Vh Alice Andersen
Hej Alice
Blot midt i ovnen 🙂
Warm wishes, Dianna
Kan den spises kold eller må den lunes dagen efter?
Hej Maria
Den kan sagtens spises kold, men du kan absolut også lune den igen – den smager bedst lun synes jeg:)
Warm wishes, Dianna
Så lækker! Og nemt at lave
Tusind tak Tina, hvor er det dejligt at høre 🙂
Warm wishes, Dianna