29/05/2026
Potato Puff Pastry Tarts 🥔
Inspired by this week’s From the Earth celebrations at — produce pulled from the ground and simple seasonal cooking.
Serves 4
Prep 20 mins
Cook 20–25 mins
Ingredients
* all butter puff pastry, thawed (use as much as needed — you will have some pastry left over)
* 2 large leeks, thinly sliced
* Approx. 3–4 tbsp olive oil (
* 1.5 tsp Organic Wholegrain Mustard
* 250–300g small potatoes (a mix of Midnight Pearl and Kipfler), very thinly sliced
* 50g butter, melted
* 1 tsp rosemary leaves, ( )plus extra to finish
* Salt and black pepper
* 1 egg, beaten
* Finely grated parmesan, ( ) to finish
Method
1. Preheat oven to 200°C FF and line trays with baking paper.
2. Place the sliced leeks into a bowl with around 3 tbsp olive oil and toss to coat well.
3. Cook the leeks in a pan over low heat with a little extra olive oil, stirring occasionally, until very soft and caramelised. Season with salt and pepper, then stir through the wholegrain mustard off the heat. Allow to cool.
4. Divide the sliced potatoes between two bowls to keep the Midnight Pearl potatoes from bleeding into the Kipflers. Pour over the melted butter, season with salt and pepper and gently toss to coat.
5. Roll or unfold the puff pastry and cut into rustic squares or rounds, roughly the size of your hand. Lightly score a border around each tart, about 1cm from the edge, then use a fork to lightly prick the centre inside the border.
6. Divide the leek mixture between the pastry pieces, spreading it inside the border.
7. Layer over the buttered potato slices, slightly overlapping and alternating the potato varieties throughout. Scatter over the rosemary. Brush pastry edges with egg, then loosely fold and crimp the edges inward slightly for a rustic tart.
8. Chill the assembled tarts in the fridge for 10–15 minutes before baking.
9. Bake for 20–25 minutes or until the pastry is deep golden and crisp, and the potatoes are tender around the edges.
10. Finish with finely grated parmesan and a little extra rosemary while hot.
Best eaten warm straight from the oven with a simple green salad.
