Springtime Potato Tart with Mint Salsa Verde

Welcome the vibrant flavors of the season with this stunning potato tart, a perfect centerpiece for a springtime lunch or elegant brunch. The beauty of this dish lies in its thoughtful pairing of earthy new potatoes, creamy feta, and a bright, zesty mint salsa verde. The mint, in particular, cuts through the richness of the tart and complements the delicate potatoes beautifully, creating a truly memorable meal that celebrates fresh ingredients.

Ingredients

For the Potato Tart:

• 1 sheet (about 10 oz) of all-butter puff pastry, thawed
• 1 lb new potatoes, scrubbed and thinly sliced
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 large eggs
• 1/2 cup heavy cream
• 4 oz feta cheese, crumbled
• Salt and freshly ground black pepper to taste
• 1 egg, beaten (for egg wash)

For the Mint Salsa Verde:

• 1 cup fresh mint leaves, packed
• 1 cup fresh parsley leaves, packed
• 2 tablespoons capers, rinsed
• 1 clove garlic, minced
• 1 anchovy fillet (optional, for umami depth)
• Zest and juice of 1/2 lemon
• 1/2 cup extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Gently unfold the puff pastry and place it on a parchment-lined baking sheet. Using a sharp knife, score a 1-inch border around the edges. Prick the inside area with a fork and bake for 15 minutes until lightly golden.
2. While the pastry bakes, place the sliced new potatoes in a pot of salted water. Bring to a boil and cook for 5-7 minutes, or until just tender. Drain well and set aside.
3. In a small pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallot and sauté until softened and fragrant, about 3-4 minutes.
4. In a medium bowl, whisk together the eggs and heavy cream. Season with salt and pepper. Gently stir in the cooked shallots and half of the crumbled feta cheese.
5. Remove the pastry from the oven. Gently press down the puffed-up center, leaving the border raised. Brush the border with the beaten egg wash.
6. Arrange the cooked potato slices in an overlapping pattern over the base of the pastry. Pour the egg and cream mixture evenly over the potatoes. Sprinkle the remaining feta cheese on top.



7. Return the tart to the oven and bake for 20-25 minutes, or until the filling is set and the crust is a deep golden brown.
8. While the tart is baking, prepare the salsa verde. Finely chop the mint, parsley, capers, garlic, and anchovy fillet (if using). Place them in a bowl and stir in the lemon zest, lemon juice, and extra virgin olive oil. Mix until well combined.
9. Let the tart cool for a few minutes before slicing. Serve warm, drizzled generously with the fresh mint salsa verde.

Nutrition Information

Approximate values per serving (assumes 6 servings):