This Savory Puff Pastry Tart is built from simple, quality ingredients: layers of flaky puff pastry, a creamy cheese spread, thinly sliced potatoes, tangy blue cheese, crisp bacon, and sweet-spicy honey. It bakes until golden, tender, and irresistible.
Why You’ll Love this Savory Puff Pastry Tart:
- Bold, crave-worthy flavors: melty blue cheese, smoky bacon, and a sweet-spicy honey drizzle make every bite memorable.
- Easy but elegant: comes together with simple ingredients and minimal effort, yet looks impressive.
- Versatile & shareable: perfect as an appetizer, a light brunch main, or a centerpiece for gatherings.
Key Ingredients:
- Puff pastry (thawed): store-bought or homemade, it creates a crisp yet delicate base.
- Cream cheese: provides a smooth, tangy base for the tart.
- Minced garlic: adds savory depth to the cheese layer.
- Blue cheese: brings tang and creaminess that pairs beautifully with bacon and honey.
- Red potatoes: thinly sliced, they roast tender with slightly crisp edges.
- Red onion: thin slices add mild sweetness when roasted.
- Fresh rosemary: roughly torn for an aromatic finish.
- Egg + splash of cream: an egg wash crisps and colors the pastry edge.
- Bacon: cooked and crumbled for salty, smoky crunch.
- Spicy honey: a simple drizzle of honey mixed with a touch of hot sauce and chili flakes to finish.
Dietary & Allergy-Friendly Swaps:
- Gluten-free: use a certified gluten-free puff pastry and check all packaged ingredients.
- Dairy-free: substitute cream cheese and blue cheese with dairy-free alternatives and use a plant-based cream.
- Vegetarian: omit the bacon or replace with sautéed mushrooms for a satisfying substitute.
- Lower-fat: try reduced-fat cream cheese and skip bacon or use turkey bacon.
- Nut-free: the recipe is naturally nut-free; verify packaged items if needed.
How to Make Blue Cheese & Potato Puff Pastry Tart:
- Preheat & prep: Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Thinly slice potatoes (a mandoline works well). Toss potato slices with half the olive oil and a pinch of salt. Toss the sliced red onion with the remaining oil and salt in a separate bowl.
- Prepare puff pastry: Roll the thawed puff pastry to roughly a 10 x 13-inch rectangle and transfer it to the prepared sheet. Dock the center lightly with a fork, leaving an outer border.
- Make the cheese base: Whisk softened cream cheese with a splash of cream and the minced garlic until smooth. Stir in half the blue cheese, then spread the mixture onto the center of the pastry, leaving a 1½-inch border.
- Assemble the tart: Arrange the potato slices in slightly overlapping rows over the cheese layer. Scatter the red onion slices and torn rosemary over the potatoes.
- Fold & bake: Fold the pastry edges up and over the filling to create a rustic border, pressing corners to seal. Beat the egg with a splash of cream and brush the crust. Bake for 25–30 minutes until the pastry is golden and the potatoes are mostly tender. If the edges brown too quickly, tent the tart loosely with foil.
- Add bacon & finish baking: Scatter crumbled bacon and the remaining blue cheese over the tart. Return it to the oven for 8–12 minutes, until the cheese softens and the tart is heated through.
- Serve: Let the tart cool slightly. Whisk together honey, hot sauce, and chili flakes, then drizzle the spicy honey over the tart just before serving. Slice and enjoy.
Tips for Success:
- Use a mandoline for potatoes: thin, uniform slices cook evenly and crisp at the edges.
- Dock the pastry center: pricking the middle with a fork prevents the center from puffing up under the toppings.
- Tent with foil if needed: cover loosely if the border starts to brown before the center is done.
Make Ahead & Storage:
- Make ahead: assemble the tart up to baking, cover, and refrigerate for up to 4 hours. Brush with egg wash and bake when ready. Avoid assembling too far in advance to prevent sogginess.
- Leftovers: store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed and crisp, about 8–10 minutes.
- Freezing: not recommended—the puff pastry texture is best when fresh or refrigerated for a short time.
FAQs
Can I use store-bought puff pastry?
Yes—store-bought puff pastry works well. Make sure it’s fully thawed before rolling and check ingredients if you need gluten-free pastry.
Do I need to pre-cook the potatoes?
No. If the potato slices are very thin (mandoline), they will cook through in the oven. Thicker slices may remain firmer in the center.
Can I make this without blue cheese?
Absolutely. Goat cheese or a milder crumbly cheese can be substituted for a different flavor profile.
How spicy is the spicy honey?
It’s a warm, sweet finish with a mild kick. Adjust the hot sauce and chili flakes to suit your heat tolerance.
More Savory Brunch Recipes You Will Love:
- Classic French Croque Madame Sandwich with Parmesan Béchamel
- Cheesy Mushroom Toast with Garlic & Thyme
- Smoked Salmon, Goat Cheese, and Avocado Brunch Salad with Creamy Garlic Dill Dressing
- Cajun Shrimp & White Cheddar Cheese Grits
Recipe
Blue Cheese & Potato Puff Pastry Tart with Spicy Honey
Flaky puff pastry meets creamy cheese, tender red potatoes, smoky bacon, and a drizzle of spicy honey. Simple to assemble and stunning to serve—ideal for an appetizer or a light meal.
Prep time: 15 mins • Cook time: 35 mins • Total: 50 mins
Course: Appetizer, Brunch • Servings: 4 • Calories (approx.): 306 kcal
Ingredients
- 1 sheet puff pastry, thawed
- ¼ cup cream cheese, room temperature
- Splash of cream (about 1–2 tsp)
- 1½ tsp minced garlic
- ¼ cup crumbled blue cheese, divided
- 1½ cups thinly sliced red potatoes (about 2 small-to-medium potatoes)
- ¼ red onion, thinly sliced
- 1 tbsp olive oil, divided
- A few sprigs fresh rosemary, roughly torn
- 1 egg + splash of cream (for egg wash)
- 3–4 strips bacon, cooked and crumbled
- Salt & freshly ground black pepper
Spicy Honey
- ¼ cup honey
- 1 tbsp hot sauce (adjust to taste)
- 1 tsp chili flakes
Instructions
- Prep oven & potatoes: Preheat oven to 425°F (220°C). Slice potatoes very thin using a mandoline. Toss with ½ tbsp olive oil and a pinch of salt. Toss red onion slices with the remaining oil and salt.
- Prepare pastry: Lightly roll the thawed puff pastry into a 10×13-inch rectangle. Place on a parchment-lined baking sheet and dock the center with a fork, leaving a 1½-inch border.
- Make cheese base: Whisk cream cheese, cream, and garlic until smooth. Stir in half the blue cheese and spread over the docked pastry center.
- Layer tart: Arrange potato slices in slightly overlapping rows. Scatter red onion and torn rosemary on top. Fold pastry edges up to form a rustic border and press corners to seal.
- Egg wash & bake: Beat the egg with a splash of cream and brush the pastry edges. Bake 25–30 minutes until golden and potatoes are mostly tender. Tent with foil if edges brown too fast.
- Finish toppings & bake: Sprinkle remaining blue cheese and crumbled bacon over the tart. Bake another 8–12 minutes until cheese softens and tart is heated through.
- Spicy honey finish: Whisk honey with hot sauce and chili flakes. Let the tart cool slightly, then drizzle the spicy honey before serving.
Notes
- To make gluten-free: choose a certified gluten-free puff pastry and check all packaged ingredients.
- Don’t skip docking the pastry: pricking the center keeps the middle from puffing up too much under the toppings.
- Nutritional information is an estimate and will vary with ingredients and portion sizes.
Nutrition (per serving, approximate)
Calories: 306 kcal • Carbohydrates: 34.2 g • Protein: 7.6 g • Fat: 16.6 g
Tried this Puff Pastry Tart recipe? I’d love to hear how it turned out—please leave a rating and review in the recipe card. Your feedback helps others discover this easy, flavorful dish. Enjoy and happy cooking!