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1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the puff pastry on the sheet and let it soften just enough to unfold without cracking.
1 piece puff pastry sheet
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2. Using a sharp knife, score a border about 1.5 cm from the edges of the puff pastry without cutting all the way through. Prick the inner rectangle all over with a fork to prevent excessive puffing.
1 piece puff pastry sheet
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3. In a small bowl, whisk the egg with the milk to make an egg wash. Brush the border of the puff pastry lightly with the egg wash. Chill the pastry in the fridge while preparing the toppings.
1 piece puff pastry sheet,
1 piece egg (for egg wash),
1 tbsp milk (for egg wash)
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4. Scrub and peel the potatoes if desired. Slice them very thinly using a sharp knife or mandoline, aiming for about 2 mm thickness so they cook through and crisp nicely.
3 piece Yukon Gold potatoes
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5. Place the potato slices in a bowl of cold water to remove excess starch. After 5 minutes, drain well, then pat the slices very dry between clean kitchen towels or paper towels.
3 piece Yukon Gold potatoes
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6. Heat a large skillet over medium heat. Add the olive oil and butter, then add the potato slices in an even layer with a pinch of salt and some black pepper. Cook, turning occasionally, until just starting to turn tender but not fully cooked, about 6 to 8 minutes. Remove from heat and let cool slightly.
3 piece Yukon Gold potatoes,
2 tbsp olive oil,
1 tbsp unsalted butter,
1 tsp salt,
0.5 tsp black pepper
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7. Finely chop the garlic, chives, parsley, and thyme leaves. In a medium bowl, combine the crème fraîche, Dijon mustard, chopped herbs, lemon zest, minced garlic, a pinch of salt, and some black pepper. Stir until smooth and well mixed, then crumble in about half of the feta and fold gently.
0.4 cup feta cheese,
0.5 cup crème fraîche,
1 tbsp Dijon mustard,
1 clove garlic clove,
2 tbsp fresh chives,
2 tbsp fresh parsley,
1 tbsp fresh thyme leaves,
1 tsp lemon zest,
1 tsp salt,
0.5 tsp black pepper
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8. Remove the chilled puff pastry from the fridge. Spread the herbed crème fraîche mixture evenly over the inner rectangle of the pastry, staying inside the scored border.
1 piece puff pastry sheet,
0.8 cup feta cheese,
0.5 cup crème fraîche
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9. Arrange the partially cooked potato slices in slightly overlapping rows over the herbed cream, forming neat shingled layers that cover the surface.
3 piece Yukon Gold potatoes
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10. Crumble the remaining feta evenly over the potatoes. Season the top lightly with additional salt and black pepper.
0.8 cup feta cheese,
1 tsp salt,
0.5 tsp black pepper
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11. Bake the tart in the preheated oven until the pastry is deeply golden, the potatoes are tender with crisped edges, and the cheese has lightly browned, about 25 to 30 minutes.
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12. Remove the tart from the oven and let it rest for 5 to 10 minutes so it slices cleanly. Just before serving, top with microgreens or baby arugula. Slice into rectangles and serve warm for breakfast in bed.
1 cup microgreens or baby arugula (garnish)
By james