Ham and Potato Puff Pastry Tart — One of the best things about winter here in coastal Maine, is that a lot of places close down during the winter months for a nice long break after the busy summer season.
That sounds like it would be a bad thing, right? Especially for someone like me who loves their bakery treats.
But now that my freezer is loaded with boxes and boxes of puff pastry, I’ll be able to make whip all sort of deliciousness right here at home this winter. And the best part? I won’t have to hop in my car and go out into the frozen tundra in search of baked goods this year.
I’ll be able to make all I could every want, right here at home. 🙂
This recipe for savory ham and potato puff pastry is crazy good. I hope you like it as much as I do.
So here’s to planning ahead. And staying warm and cozy {and well-fed} this winter.
~Mavis
Ham and Potato Puff Pastry Tart
Ingredients
- 1 sheet puff pastry, thawed
- 4 slices of thinly sliced ham, chopped
- 2 medium sized potatoes, sliced thin
- 3 eggs
- 2 tablespoons milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh cracked pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup Monterey jack cheese, shredded
- 1 tablespoon chives, chopped
Instructions
Preheat oven to 400 degrees
Carefully unfold the puff pastry sheet and gently roll it out on a lightly floured surface to the size of your tart pan {I used a 14.5″ x 4.5″ fluted pan}.
Press the puff pastry into your tart pan and score the pastry about ¼ inch from the edges to create a border.
Poke the bottom of the pastry a few times with the tines of a fork to prevent the bottom from bubbling up.
Place a piece of parchment paper so that it extends over the edges of the puff pastry and fill the tart two-thirds of the way with pie weights or dry beans.
Blind bake for 12 minutes. Remove the parchment paper and pie weights and bake for an additional 5 minutes. {This will prevent a soggy bottom.}
Remove puff pastry from the oven.
Place ham on the bottom of the puff pastry.
Arrange potato slices evenly on top of the ham.
In a small mixing bowl, whisk the eggs, milk, red pepper flakes, salt, and pepper together. Slowly pour over the sliced potatoes.
Using a pastry brush, gently brush the sides and the top of the puff pastry with the egg mixture.
Sprinkle cheese over the egg mixture. Then the chives.
Place the tart pan on a lined baking sheet and bake for 28- 30 minutes or until the crust is puffed up and golden brown.
Cool slightly.
Remove from the pan.
Cool for 5 minutes before slicing.
Hanna Sawyer says
What kind of pan is that
Mavis Butterfield says
I used a 14.5″ x 4.5″ fluted pan. Here’s a link to the one I use: https://amzn.to/3fqt7u0
Mary Victoria Legates says
A tart pan. Rectangular – $11.99 on Amazon today.
Joanna says
Looks yummy! Do you think I could use a pizza pan?
J says
How much ham is that? Weight-wise? Because slices could be anything…
Thanks!
Doreen Frost says
OH, my heavens this looks amazing! 🙂 Doreen
Pam says
I don’t see the recipe for this tart – only one for zucchini. What is the recipe for the potato/ham tart?
Mavis Butterfield says
It should be fixed now. 🙂 https://www.onehundreddollarsamonth.com/ham-and-potato-puff-pastry-tart/
Pam says
Thank you!
JulieP says
I’ve come back into this to make again and the recipe for the ham tart is MIA we only have the one for the zuchinni tart!
Mavis Butterfield says
It should be fixed now. 🙂 https://www.onehundreddollarsamonth.com/ham-and-potato-puff-pastry-tart/