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Potato dauphinoise tarts

Potato dauphinoise tarts


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

  • Feeds 8 Feeds 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

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