Potato Tart With Goat Cheese and Thyme Recipe (2024)

Misread recipe and sliced the potatoes before steaming- this actually worked fine and reduced steam time by about half. Sautéed diced pancetta and added to the pastry with the potatoes. I thought the listed amount of smoked paprika in the cheese was a little intense, blocking out the flavor of the goat cheese, so I would try again without paprika. It looked beautiful and was fun to make and eat.

I modified a bit... used some Boursin cheese instead of plain goat cheese; left out the smoked paprika; sliced and cooked the spuds separately then very lightly browned one side of the cooled potatoes in butter before arranging on individual servings buttered side up. Finished in the oven with thyme sea salt and cracked pepper. Served with salmon and asparagus. Beautiful presentation! Really tasty! My guests raved!

I used this as inspiration and made a version with what I had on hand, using a mix of 4 oz feta, 2 eggs, and about ¼ c heavy cream in place if the ricotta and goat cheese. Really delicious.

I used the Boursin cheese as well instead of goat cheese!

I have to host a vegetarian dinner party and one of the guests is also gluten free. any suggestions please? there are 6 guests.

The cheese didn't melt. Should it have? I followed the recipe to the letter.

Failed the taste test. The cheese mixture reminded me of the pimento cheese spread we had in the 1950s. It also never got "golden" or melty, and it was too heavy for the puff pastry. By the way, why does the recipe call for a whole box of frozen puff pastry? Was I supposed to stack the two sheets?

We are not great fans of goat cheese. What would be a good substitute?

Loved the flavors of the cheese mixture and potatoes! Don’t do what I did, though, and make this with filo dough rather than puff pastry. They are NOT the same, and filo is much flakier and thinner—too flaky for this purpose. If filo dough is all you have on hand, make sure to brush each layer lightly with olive oil before stacking them to make sure they will stick together, and fold an actual rim. Otherwise, you’ll end up with a tart that comes undone around the edges.

Would have preferred twice the goat cheese and less ricotta .. I thought the ricotta made it too sweet

try any strong tasting cheese that you do like. I love to experiment with recipes. maybe some aged cheddar. you would have to shred it first then use the processor. Just my thought

Ricotta and goat cheese don’t really melt

We did half the ricotta, double the goat cheese and added some calabrian chili oil with paprika, cumin, salt and pepper to spice it up. Roasted sliced potatoes with shallots first. Wasn't crazy about the puff pastry. Will put on some other vehicle next time -- cauliflower pizza crust??

Had most of the ingredients in the fridge, so whipped this up "no-recipe" style from the suggestion. DID FOLLOW the puff paste precautions and it was a SCORE (pardon the pun). Thanks for the gift!

Soooooo I scored and I pricked but still a big poooof !! I pre-cooked the pastry according to the recipe and it was burnt after the potatoes were added. So sad. Maybe blue cheese next time and only pre cooking the pastry for 5 minutes.

Try swapping out paprika with mustard and herbs du Provence

Try swapping out paprika with mustard and herbs du Provance

I omitted the paprika and added chopped thyme and rosemary to the cheese mixture. This was simple and delicious and a great side dish for steak. I'd only bake the puff pastry for 10 minutes, as opposed to 15 minutes.

The idea of a goat cheese and potato puff pastry tart is nice, but this is a very poor recipe. Potatoes that can be pierced with the tip of a knife but are still firm are very undercooked. Puff pastry placed on the top rack of a 425 degree oven for 10 minutes, let alone 15, will end up very overdone. The fork trick does not prevent puffing. Two teaspoons of smoked paprika will result in smokiness absolutely dominating all other flavors. A veritable minefield of a recipe!

This was bland. Adding pesto might help

Beautiful presentation but such a miss on the smoked paprika cheese mixture. Boursin was my thought and I see others agree. I honestly cannot comprehend how it passed the NYT cooking level of quality. Big fail.

Great flavors and fun to assemble for a beautiful presentation. Next time I will crisp the potatoes before assembly for an added textural element. Will try the leftovers with an egg on top for tomorrow’s breakfast!

I increased the butter and melted it with a handful of finely chopped herbs and garlic. Also did half the potatoes as the recipe directs and half like the person who sliced them first. The slice-first potatoes looked much neater, no difference in taste.Moved the tray to the top rack for the last few minutes to get a little crisp on the potatoes. Potatoes did well, puff pastry didn't burn.I really like the paprika taste. Very smokey. But the color definitely brings to mind 'cheese product'.

Can you make this a day ahead a reheat or is it only good right after baking?

Subbed feta for goat cheese because I had it. Added caramelized onions, fennel, and mushrooms and topped with fresh rosemary before baking. Squeezed half lemon over tart after baking

Don’t bother! Texture of cooked potatoes with puff pastry-neither nor I liked. Lose this one.

Had a couple strips of bacon to use up so I fried that and added to the cheese mixture before processing and loved it. Also sliced a clove of garlic very thinly and added on top of the potatoes 👍

Mmmm this cheese mix. I may use it off the tart as well! Also the thyme is a perfect addition. Feel free to be generous.

Wonderful recipe, very easy to make.One time, to get rid of a zucchini about to go bad, I halved the amount of potatoes and make a checkerboard of potato and zucchini slices-it ended up being my favorite version yet. I will say, maybe it's my equipment, my potatoes, or just me, but 20 minutes steaming is a bit long and leaves the potatoes too mushy to cut well, I usually end up pulling them around the 15 minute mark. Olive oil, butter or eggwash along the border helps with flakes and texture.