This post may contain affiliate links. Read our disclosure policy
Watch the recipe
At the time of sharing this, Christmas is just ten days away! I love feeling the holiday love and joy early on! Perhaps to some of you ten days out of Christmas is actually quite late, but I’ve had my tree up since American Thanksgiving!
I’ve received comments multiple times on my social media platforms that appetizers are a personal pain for many folks. When you’re so tired from putting your all into the main dish and the dessert, you just don’t tend to have the energy for appetizers!
However, no need to opt for the frozen appetizers anymore! I’m always a proponent of using what you have on hand, so if you’ve got some frozen butter puff pastry in the freezer and a few other staple ingredients, then you’re ready to assemble and bake! Enjoy the holidays hassle-free with these Puff Pastry Potato Tarts with ricotta and truly take this time to put your heart on a plate by making this recipe as part of your Live to Cook one-month challenge! You can get started on your cooking journey for free any time by signing up to my email newsletter, plus all of my latest recipes will be sent straight to your inbox!
Don’t forget to watch the video to follow along with how to assemble our incredible Puff Pastry Potato Tarts! It would mean a lot to me if you would please subscribe to my YouTube channel if you haven’t already, and be sure to press the bell button so you’re notified when all of my video recipes go live to go hand-in-hand with the written ones! Let’s get baking!
Equipment Needed for Puff Pastry Potato Tarts
- Cutting board
- Sharp chef’s knife
- Measuring spoon
- Garlic press
- Spiralizer
- Baking tray
- Basting brush
- Parchment paper
- Ramekin
- Bread knife
- Pizza cutter
Ingredients for Potato & Ricotta Tarts
Scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button in order to see the full ingredient list and their quantities and to save the recipe for later. You can also scale the recipe based on how many tarts you want to make, and you’ll know exactly how much of the ingredients you’ll need! By default, this recipe makes one tart that makes six slices.
- Frozen puff pastry: Not many people make their own puff pastry from scratch because it is just EXTREMELY tedious! I’ve never done it before and I don’t think I ever will! Of course you can make your own if you really want to, but otherwise simply thaw the frozen puff pastry from the store overnight or at least 4-6 hours prior to making your tarts.
- Potatoes: I used russet potatoes for this recipe because that’s what I had on hand. I think most potatoes would be just fine here, but I like how the russet potatoes got really crispy!
- Ricotta: Use traditional ricotta or extra smooth ricotta cheese if desired! If you’re very ambitious, try making your own ricotta cheese! It’s quite quick and easy, actually!
- Sage and rosemary: Fresh herbs for our topping. As I describe in my free motivational guide to be creative in the kitchen, Make Cooking Fun!!, if you’ve got ingredients that will spoil and they make a suitable substitute, then use those first before going out to buy something new! In this case, you can experiment with lots of different fresh herbs, such as chives, thyme, or dill.
- Maple syrup: For a touch of sweetness to highlight the ricotta.
- Garlic cloves: Minced. We will use this garlic to make garlic butter, which we will apply over the puff pastry crust and for topping.
- Lime juice: Adds some acidity to the sweet ricotta and the spicy potatoes.
- Spices: Cayenne pepper, onion powder, garlic powder. These will be used to season the potatoes and add some heat.
- Salt and pepper: Essential seasoning for the ricotta cheese.
- Butter: Unsalted butter to make garlic butter, as described above.
How to Make Puff Pastry Tarts
Defrost the puff pastry for 4-6 hours in the refrigerator until it has softened.
Preheat the oven to 400 F or 375 F if using the convection setting.
Use a spiralizer and the flat blade attachment to thinly slice the potato. Alternatively, you can use a mandoline or a knife to thinly slice instead.
Season with garlic powder, onion powder and cayenne and add 1 Tbsp of molten butter. Massage the spices well.
In a bowl, add the ricotta, maple syrup and lime juice. Mix well and set aside for now.
Take the remaining 1 Tbsp of butter and add the minced garlic along with the butter to a bowl. Microwave to melt the butter.
Chop the fresh herbs and set aside for now.
Place a sheet of parchment on a baking sheet and roll out the pastry over the baking sheet. Spread the ricotta mixture over the puff pastry leaving a generous 1 to 1 1/2 inch gap around the edges. Sprinkle some of the freshly chopped herbs over the ricotta and then add the potatoes over the ricotta, make sure not to have multiple layers of potatoes overlapping each other.
Fold the edges of the puff pastry all around and then season the potatoes with salt and pepper. Brush the garlic butter from earlier around edge of the pastry and sprinkle the rest over the potatoes and add more freshly chopped herbs.
Bake for 25-35 minutes, or until the potatoes are cooked with some crispy edges and the pastry is golden brown.
Let the tart cool down for 10-15 minutes before serving. Then, cut into 6 slices.
Enjoy!
Tips & Tricks for an Incredible Holiday Puff Pastry Tart
- To chop the sage, stack the leaves with the biggest at the bottom the smallest at the top. Roll tight and then slice away.
- For rosemary, you only need to pluck and chop the leaves. The stalk can be used to make a homemade broth or discarded.
- Puff pastry is the most delicious when it’s slightly warm but not hot so let the tart cool down before serving. The best way to slice the flaky edges is to use a serrated knife and then slicing the rest of the pie using a pizza wheel.
- Take the tart to the next level by layering mozzarella or cheddar over the ricotta and then adding the potatoes for a cheesy richness.
Can you make Puff Pastry Tarts in Advance?▼
Of course! This is another reason to make these incredibly easy and tasty Puff Pastry Tarts with Potatoes & Ricotta! It’s always ideal when you can prepare the appetizer in advance for a special Christmas dinner so that you have the time to really put your heart into the main dish, and perhaps even the dessert!
How to Store Potato & Ricotta Tarts▼
Since we only have some cheese in this recipe, depending on how fresh your ricotta was when preparing your Potato & Ricotta Tarts, you can keep these in an airtight container in the refrigerator for about a week.
To reheat these tarts, simply preheat the oven to 350 F. Then, reheat for about 10 to 12 minutes, or until the puff pastry is hot and the potatoes are crispy.
Slicing the Potato, and Handling the Pastry
The potato has to be sliced genuinely thin or it will not cook through in the time the pastry needs. A spiralizer with the flat blade attachment is what the recipe uses and it is the fastest route; a mandoline gives the most consistent result; a sharp knife works if you are patient and confident with one. Whichever you reach for, aim for slices you could almost see through. Slices that are too thick are the single most common reason these tarts come out of the oven with a beautifully golden crust and stubbornly crunchy potato sitting on top.
Puff pastry wants to stay cold. Defrost the sheet in the fridge for 4 to 6 hours rather than on the counter, because warm dough goes slack and its layers smear together instead of separating into leaves in the heat. If it needs a little rolling to fit your tray, do that quickly on a lightly floured surface and get it back to cold. Leave the generous 1 to 1 1/2 inch border the recipe asks for and fold it in, since that is the part that puffs up into the rim. If you want the base flatter under the ricotta, prick it lightly with a fork before you spread anything on it.
On texture, the full-fat ricotta is doing more work than it appears to. It sets rather than melts, which is what keeps the tart from going soggy underneath the potatoes, and the maple syrup and lime juice stirred through it are there to season it rather than to sweeten it. The butter can be swapped for olive oil if you would rather, losing a little richness at the edges while the potatoes crisp just as well. And let the finished tart cool for the full 10 to 15 minutes before cutting: served warm rather than piping hot it holds together far better, and it is very good at room temperature as a snack straight off the board.
More Puff Pastry Appetizers!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Crispy, golden puff pastry tarts topped with creamy ricotta and tender potatoes. An impressive yet easy vegetarian starter or side dish that can be made ahead for stress-free entertaining.
Oven-baked
Rate this recipe ✦
20 min
Prep
30 min
Cook
10 min
Rest
1 hr
Total
6
tarts
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
- frozen puff pastry
- russet potato(washed and scrubbed well)
- (3 g) cayenne pepperShop →
- (3 g) garlic powderShop →
- (3 g) onion powderShop →
- (28 g) butter
- (115 g) full fat ricotta cheese · make your own
- (10 ml) lime juiceShop →
- (7.5 ml) maple syrupShop →
- garlic cloves(minced)
- sage leaves
- rosemaryShop →
- salt(to taste)Shop →
- pepper(to taste)Shop →
Instructions
- 1
Defrost the puff pastry for 4-6 hours in the refrigerator until it has softened.
Defrost the puff pastry for 4-6 hours in the refrigerator until it has softened.
- 2
Preheat the oven to 400 F or 375 F if using the convection setting.
Preheat the oven to 400°F (204°C) or 375°F (191°C) if using the convection setting.
- 3
Use a spiralizer and the flat blade attachment to thinly slice the potato. Alternatively, you can use a mandoline or a knife to thinly slice instead. Season with garlic powder, onion powder and cayenne and add 1 tbsp of melted butter. Massage the spices well.
Use a spiralizer and the flat blade attachment to thinly slice the potato. Alternatively, you can use a mandoline or a knife to thinly slice instead. Season with garlic powder, onion powder and cayenne and add 1 tbsp of melted butter. Massage the spices well.
- 4
In a bowl, add the ricotta, maple syrup and lime juice. Mix well and set aside for now. Take the remaining 1 tbsp of butter and add the minced garlic along with the butter to a bowl. Microwave to melt the butter.
In a bowl, add the ricotta, maple syrup and lime juice. Mix well and set aside for now. Take the remaining 1 tbsp of butter and add the minced garlic along with the butter to a bowl. Microwave to melt the butter.
- 5
Chop the fresh herbs and set aside for now.
Chop the fresh herbs and set aside for now.
- 6
Place a sheet of parchment on a baking sheet and roll out the pastry over the baking sheet. Spread the ricotta mixture over the puff pastry leaving a generous 1 to 1 1/2 inch gap around the edges. Sprinkle some of the freshly chopped herbs over the ricotta and then add the potatoes over the ricotta, make sure not to have multiple layers of potatoes overlapping each other.
Place a sheet of parchment on a baking sheet and roll out the pastry over the baking sheet. Spread the ricotta mixture over the puff pastry leaving a generous 1 to 1 1/2 inch gap around the edges. Sprinkle some of the freshly chopped herbs over the ricotta and then add the potatoes over the ricotta, make sure not to have multiple layers of potatoes overlapping each other.
- 7
Fold the edges of the puff pastry all around and then season the potatoes with salt and pepper. Brush the garlic butter from earlier around edge of the pastry and sprinkle the rest over the potatoes and add more freshly chopped herbs.
Fold the edges of the puff pastry all around and then season the potatoes with salt and pepper. Brush the garlic butter from earlier around edge of the pastry and sprinkle the rest over the potatoes and add more freshly chopped herbs.
- 8
Bake for 25-35 minutes, or until the potatoes are cooked with some crispy edges and the pastry is golden brown. Let the tart cool down for 10-15 minutes before serving.
Bake for 25-35 minutes, or until the potatoes are cooked with some crispy edges and the pastry is golden brown. Let the tart cool down for 10-15 minutes before serving.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
You might also like
Learn How to Make Homemade Ricotta Cheese
Make creamy homemade ricotta cheese with just a few simple ingredients. Our authentic recipe works with whole milk or whey for a rich, fresh result you will love.
Italy’s Best Grilled Cheese: Mozzarella in Carrozza
Mozzarella in Carrozza is the ultimate Italian grilled cheese — golden, crispy bread surrounding a gloriously melted, creamy center. Make this classic fried mozzarella sandwich at home tonight.
Easy Family-Style Baked Spaghetti Casserole
Cheesy, bubbly, and ready in no time — this Easy Baked Spaghetti Casserole is the ultimate family dinner. Loaded with marinara and melted cheese, it is pure comfort food.
Satisfy Your Cheese Cravings: Vegetarian Four Cheese Lasagna
Craving comfort food? Our vegetarian four cheese lasagna is rich, creamy, and packed with flavor. Follow our step-by-step guide to make the perfect cheesy lasagna everyone will love.
Crisp and Cheesy Fried Mini Mozzarella Balls Recipe
Crispy, golden fried mini mozzarella balls with a gooey, melted center. This easy recipe delivers the best deep fried mozzarella every time. Perfect as a snack or starter the whole crowd will love.
Pi Day Pizza Recipe: A Slice of Mathematical Fun
Celebrate Pi Day with a homemade pizza recipe that is easy, fun, and delicious. Perfect for a Pi Day pizza party, this crowd-pleasing pie is simple enough for anyone to make at home.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).