Puff pastry tart with potatoes, rosemary and Vesterhavsost

Recipe for an easy puff pastry tart with potatoes, cheese and rosemary.

Course Appetizer, Bread, Lunch, Side dish, Snack

Cuisine Danish

Nøgleord Potato tart, Puff pastry bread, Puff pastry tart

Total Time 25

Servings servings

Calories 586kcal

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

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.