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This flaky homemade rough puff dough topped with melty brie and paper-thin potato slices makes an impressive yet simple party bite. I came up with these tarts while playing around with different pastry methods, and they've turned into my go-to dish for get-togethers where guests always beg me to share how I made them.
When I brought these to a Christmas party last season, they vanished within minutes. I got texts from three different friends the following morning asking for instructions. There's something about that combo of crunchy pastry and smooth, gooey cheese that nobody can turn down.
What You'll Need
- All purpose flour: gives our rough puff the right structure while staying soft in all the right ways
- Cold unsalted butter: makes those awesome flaky bits as it heats up in the oven
- New potatoes: their firm texture and natural sweetness work wonders when cut super thin
- Brie cheese: melts into a dreamy layer underneath those potato slices
- Rosemary sprigs: brings a fragrant pine-like flavor that matches perfectly with potatoes and cheese
- Parmesan cheese: adds nutty depth and helps everything brown nicely on top
- Olive oil: gets those potatoes nice and crispy while adding flavor
- Sea salt flakes: tops everything off with little bursts of salty crunch
How To Make Them
- Mix Your Rough Puff:
- Mix your flour and salt in a bowl. The trick here is cutting your cold butter into cubes and just coating them in flour—don't mash them in! Add just enough ice-cold water to get everything to stick together without getting soggy. This keeps those butter chunks intact so they'll create amazing layers later.
- Create Your Layers:
- Dust your counter with flour and roll the dough into a long rectangle. Fold it like you would a letter, then turn it a quarter way around. Do this rolling and folding thing three times total to build up those butter streaks. Pop it in the fridge for half an hour to let the dough rest and firm up the butter.
- Get Your Potatoes Ready:
- While your dough chills, drop your super thin potato slices in boiling water for just 30 seconds. This quick bath means they'll cook through in the oven without making your pastry soggy. Dunk them in cold water right after to stop them cooking and keep their shape.
- Put It All Together:
- Roll out your chilled dough and cut it into six pieces. Make a little border around each piece with a knife and poke the middle part with a fork so it doesn't puff up too much. Lay down your brie slices inside the border, then arrange your potato slices in pretty rows. A little drizzle of olive oil will help them get golden.
- Bake Until Amazing:
- Brush the edges with beaten egg to make them shiny and help them seal. Sprinkle some parmesan on top for extra flavor and color. Bake until everything's golden brown and puffy with the cheese all melty underneath. Finish with fresh rosemary and a pinch of sea salt to wake up all the flavors.
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My favorite memory with these tarts was watching my husband (who usually avoids pastry) wolf down three in a row and declare them the tastiest thing I'd ever made. Something about that mix of buttery crunch, creamy cheese, and that little hint of rosemary just hits different.
Do-Ahead Ideas
These tarts are perfect for planning ahead when you've got company coming. You can make the rough puff dough up to three days early and store it in the fridge wrapped up well. You can even stick it in the freezer for a month if it's sealed tight. The fully assembled uncooked tarts can wait in the fridge for several hours before baking. Just save the egg wash step until right before they go in the oven for the best look.
Switch It Up By Season
What I love most about this recipe is how easily it changes with the calendar. In springtime, try skinny asparagus instead of potatoes. Summer calls for sliced tomatoes with fresh basil replacing the rosemary. Fall is amazing with thin slices of butternut squash and sage leaves. For winter gatherings, try a version with cranberries and thyme that looks so festive. The basic idea stays the same while the flavors change with what's fresh.
How To Serve Them
These tarts work just as well for fancy cocktail parties as they do for casual lunches. At parties, I serve them slightly warm on a wooden board with some herb sprigs for show. They're fantastic with a glass of chilled white wine or bubbly to cut through the richness. For lunch, two tarts next to a simple green salad hits the spot. They also start a dinner party off right, especially paired with a small cup of soup that matches the flavors.
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Why Rough Puff Rocks
Regular puff pastry can scare people off with its fussy steps and time demands. Rough puff gives you almost the same amazing flakiness with way less work. The magic happens because you leave actual chunks of butter in the dough instead of mixing them completely in. When it bakes, those butter bits create steam that pushes the layers apart, giving you that wonderful lift and delicate texture. This easier approach means you can make impressive pastry without stressing about getting it perfect.
Frequently Asked Questions
- → Can I save time using pre-made pastry?
Definitely! Ready-made puff pastry is an easy shortcut. Just follow the steps for cutting and shaping.
- → How thin do the potato slices need to be?
Slice potatoes about 1mm thin. A sharp knife or mandoline makes this task a breeze.
- → What kind of brie is best?
Pick a soft and creamy brie. Higher quality will enhance the flavor even more.
- → Can these be prepped before baking?
Sure! Prep the slices and dough ahead, but assemble them right before baking for the best results.
- → What goes well with these tarts?
Pair the tarts with a fresh salad or a light soup for a balanced meal.