This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Potato dauphinoise tarts

Potato dauphinoise tarts

These puff pastry tarts topped with sliced potatoes are a new way of enjoying a creamy classic

  • Feeds 8Feeds 8
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    1432kj 344kcal
  • Fat
    High 34%
  • Saturates
    High 69%
  • Sugar
    Low 4%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 375g pack Co-op ready rolled puff pastry, cut into 4 rectangles
  • 1 Co-op British free range egg
  • 180ml Co-op double cream, plus 1 tsp
  • 4 garlic cloves, crushed
  • 2 tsp dried thyme
  • 3 tbsp Co-op Greek style natural yogurt
  • 2 Co-op Maris Piper potatoes, unpeeled, thinly sliced
  • 1 tbsp chopped flat leaf parsley


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the pastry pieces on a baking tray in a single layer
  3. Score a 1cm border around each one and prick the middle with a fork
  4. Beat the egg with the 1 tsp cream and brush over the edges
  5. Bake for 12-15 mins, until golden
  6. Meanwhile, warm the remaining cream in a small pan with the garlic and thyme
  7. Stir in the yogurt and season
  8. Press the centre of each pastry case inside the border, using the back of a spoon
  9. Layer up the potato slices in the tart shells, then pour in the cream mixture
  10. Bake for 25-30 mins, until the potato is golden and tender
  11. Leave to sit for a few minutes, then scatter over the parsley
  12. Cut each tart in half to serve

Explore more recipes