Potato Tart with Goat Cheese and Thyme on a Dinner Table

Savory Puff Pastry Tart with Potatoes and Goat Cheese

Written by: Shawn Laughlin

September 8, 2025

Here's a savory tart made with store-bought puff pastry, baby potatoes, goat cheese and thyme. Perfect as a side dish or as a main course with a crisp green salad, it's light yet creamy and a real show-stopper.

There are few things as satisfying as pulling a golden, aromatic tart from the oven — and this Potato Tart with Goat Cheese and Thyme checks all the right boxes: flaky, savory, creamy, and deeply comforting.

Inspired by rustic French cooking but made with everyday ingredients, this tart feels fancy without the fuss. Whether you're hosting brunch, preparing a holiday appetizer, or just want something special for a cozy night in, this easy potato tart delivers beauty and flavor in every bite.

The Secret to a Flaky, Buttery Puff Pastry Tart

Let’s be honest, puff pastry is the unsung hero of the home cook. It makes any dish feel restaurant-worthy, and here, it's the perfect foundation for layers of flavor. To get that signature flaky texture, start with a high-quality, store-bought puff pastry made with real butter. Trust us — it makes all the difference.

Before baking, we “dock” the dough (that’s also known as poking it with a fork), which keeps it from puffing unevenly. After a quick blind bake, it becomes the crisp, golden canvas for your toppings.

Creamy Goat Cheese Meets Tender Potatoes

This tart brings together a rich blend of goat cheese and ricotta, seasoned with smoked paprika for a subtle depth and warmth. Once spread across the pastry, it’s topped with tender, thinly sliced baby potatoes — ideally a colorful mix for a little visual wow factor.

After baking, the tart emerges bubbling and golden, with crispy potato edges and cheesy perfection in every bite. A sprinkle of fresh thyme just before serving adds an herbal brightness that keeps the flavors balanced and fresh.

How to Serve This Potato Goat Cheese Tart

This tart is incredibly versatile. Slice it into squares for an elegant appetizer, or serve larger pieces with a green salad for a satisfying main course. It’s just as delicious at room temperature as it is warm, making it ideal for entertaining.

Pair it with:

A crisp Sauvignon Blanc or dry rosé
Arugula salad with lemon vinaigrette
A warm bowl of soup on a cool night

Store-bought puff pastry makes this an easy but oh-so-elegant weeknight dinner or Saturday lunch.

Smoked Paprika gives an unexpected depth of flavor to the creamy goat cheese and Thyme.

Baby potatoes, steamed gently then roasted, give substance to this tart making it a perfect side for roasted chicken or meat.

Savory Potato and Goat Cheese Tart with Fresh Thyme

Puff Pastry Tart with Potatoes and Goat Cheese

Ingredients:

4 T. flour for dusting

1 sheet store-bought puff pastry (we prefer DuFour if you can find it)

1 lb. tiniest baby potatoes (try different colors!)

1 T. finely minced fresh garlic, or garlic powder (optional, but good!)

8 oz. whole milk ricotta

1 4 oz. log of goat cheese (plain or herbed)

2 t. smoked paprika

2 T. fresh Thyme leaves

1 T. melted unsalted butter

Salt and freshly ground black pepper to taste

Method:

Heat oven to 425 degrees.
On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Here's one time I would really try to get it into a tidy shape, because the rows of potatoes look so good all lined up straight!
Place puff pastry on a parchment-lined baking sheet. Lightly score a border around the perimeter of the puff pastry, about a ½ inch away from the edges.
Using a fork, "dock" the pastry by poking it every few inches inside the border so it doesn't puff too much in the center, then bake on top rack until lightly golden, about 15 minutes. Remove from the oven and let cool slightly.
In a large saucepan fitted with a steamer basket, add enough water to come just below the basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes are soft but firm when poked with the tip of a knife, about 10-12 minutes if potatoes are small.
Transfer steamer basket to a large bowl or sheet pan and allow to cool until you can handle the potatoes. Slice potatoes into ¼-inch thick rounds and season with salt and pepper.
While potatoes cook, blend ricotta, goat cheese, garlic, paprika, 1 tablespoon of the Thyme leaves, and 1 teaspoon salt in a food processor until smooth.
Spread the cheese mixture evenly on the puff pastry, steering clear of the border.
Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter. Yes, this is decadent, but really adds to the deliciousness and helps to brown the potatoes.
Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with the remaining fresh thyme leaves and a generous grind of black pepper and serve.

A closeup of a rich, rustic potato tart with goat cheese and thyme.

This potato recipe could easily host a variety of flavors. Try adding a 1/2 cup of parmesan, oregano, and basil to the goat cheese and skip the smoked paprika, or use Harissa instead of smoked paprika (or a 50/50 mix) with the goat cheese and ricotta for a bit more zing, or substitute a bed of shredded Gruyere with extra Thyme and a sprinkle of ham or bacon crumbles for a French-leaning version!

Baby potatoes offer substance and a perfect mild balance to the tang of the goat cheese and ricotta, while smoked paprika adds warmth.

Savory puff pastry potato tart with goat cheese and thyme.

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Shawn Laughlin

I'm a foodie turned entrepreneur. In love with delicious food and the moments spent gathered around a big, beautiful table. When I'm not behind my desk at Caskata you can find me in the kitchen, or the garden behind our newly-renovated mid-century ranch house.

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