Plum Forest Red, White & Blue Savory Potato Tart

A flaky puff pastry tart with herbed cream cheese, red potatoes, white potatoes, and purple potatoes. Pretty enough for Fourth of July, but simple enough for a summer dinner side.

Yield

Serves 6–8 as a side dish or appetizer.

Time

Prep: 25 minutes

Bake: 28–35 minutes

Total: about 1 hour

Ingredients

Tart Base

1 sheet frozen puff pastry, thawed but still cold

4 oz cream cheese, softened

2 tablespoons sour cream or Greek yogurt

1 small garlic clove, finely minced

1 tablespoon fresh chives or green onion, finely chopped

1 teaspoon fresh thyme leaves, plus more for topping

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon onion powder

¼ cup shredded parmesan cheese, optional but delicious

Potato Topping

2 small red potatoes

2 small white or Yukon gold potatoes

2 small purple potatoes

1½ tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon fresh thyme or rosemary, finely chopped

For the Edges

1 egg

1 teaspoon water

Optional Finish

Fresh thyme or rosemary

Flaky salt

A tiny drizzle of olive oil

Extra parmesan

Equipment

Baking sheet

Parchment paper

Rolling pin

Sharp knife or mandoline

Small mixing bowl

Pastry brush

Fork

Step-by-Step Instructions

1. Thaw the puff pastry

Let the puff pastry thaw according to the package directions.

You want it soft enough to unfold, but still cold. If it gets too warm, place it back in the refrigerator for 10 minutes before using.

2. Preheat the oven

Preheat oven to 400°F.

Line a baking sheet with parchment paper.

3. Prepare the potatoes

Wash and dry the potatoes.

Slice the red, white, and purple potatoes into very thin rounds, about ⅛ inch thick or thinner.

The thinner they are, the better they bake on top of the tart.

Place the sliced potatoes on a clean towel or paper towel and pat them dry. This helps keep the puff pastry crisp.

4. Season the potatoes

Place the potato slices in a bowl.

Add:

olive oil

salt

black pepper

garlic powder

chopped thyme or rosemary

Toss gently so the slices are lightly coated.

Keep the red, white, and purple potatoes separated if you want the clean patriotic stripe look.

5. Make the herbed cream cheese spread

In a small bowl, mix together:

cream cheese

sour cream or Greek yogurt

minced garlic

chives or green onion

thyme

salt

pepper

onion powder

parmesan, if using

Mix until smooth and spreadable.

Taste it. It should be flavorful because this is the main seasoning layer under the potatoes.

6. Prepare the puff pastry

Unfold the puff pastry onto the parchment-lined baking sheet.

Gently roll it just a little to even it out. You do not need to make it much larger.

Using a knife, lightly score a border about ½ inch from the edge all the way around. Do not cut all the way through.

Use a fork to poke holes in the center area only. Leave the border unpoked so it can puff up.

7. Add the cream cheese layer

Spread the herbed cream cheese mixture inside the scored border.

Try to keep the border clean so it bakes up golden and pretty.

8. Arrange the potatoes

Layer the potatoes in three sections:

red potatoes on the left

white potatoes in the center

purple potatoes on the right

Overlap the slices slightly, like shingles.

Try not to pile them too thick or they may not bake evenly.

9. Brush the pastry edge

In a small bowl, whisk together:

1 egg

1 teaspoon water

Brush this egg wash over the exposed puff pastry border.

This gives the tart a beautiful golden edge.

10. Bake

Bake at 400°F for 28–35 minutes, or until:

the puff pastry is golden brown

the potatoes are tender

the edges are crisp

the center looks set

If the pastry edges brown too quickly, loosely tent the edges with foil for the last 8–10 minutes.

11. Finish and serve

Remove the tart from the oven and let it rest for 5–10 minutes before slicing.

Finish with fresh thyme, rosemary, flaky salt, or a light sprinkle of parmesan.

Slice into rectangles or squares and serve warm.

Plum Forest Tips

For the prettiest patriotic look, keep the rows clean and simple. Red, white, and purple potatoes naturally give the red, white, and blue effect without food coloring.

For the crispiest bottom, make sure the potatoes are sliced thin and patted dry before baking.

For a dairy-free version, use dairy-free cream cheese and skip the parmesan.

For extra flavor, add a thin layer of caramelized onions under the cream cheese, but keep it light so the pastry does not get soggy.

Make-Ahead Option

You can mix the herbed cream cheese spread up to 2 days ahead and keep it covered in the refrigerator.

You can slice the potatoes earlier the same day and keep them in cold water, but dry them very well before using.

Assemble and bake the tart right before serving for best texture.

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