If you’re on the hunt for a show-stopping dish that’s both cozy and elegant, look no further than this Delicious New Potato, Shallot & Manouri Tart Recipe. It’s a beautiful balance of creamy manouri cheese, sweet caramelized shallots, and tender new potatoes nestled in a golden, flaky puff pastry crust. This tart manages to feel both rustic and refined, making it perfect for a weekend brunch, a special dinner, or even a light lunch. Each bite bursts with fresh herbaceous notes from lemon thyme and finishes with a honey drizzle that takes the flavor to the next level. Trust me, once you try this tart, it will quickly become one of your favorite go-to recipes for impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
This recipe is a fantastic example of how a few simple, quality ingredients can come together to create something extraordinary. Each component adds its own magic—whether it’s the rich caramelization of the shallots or the fresh, aromatic hit from the lemon thyme, every ingredient plays an essential role in making this tart a delight.
- 3 tbsp olive oil: A light drizzle adds richness and helps soften the shallots perfectly.
- 3 echalion shallots finely chopped: Their sweetness deepens with caramelization, building incredible flavor.
- 6 sprigs lemon thyme leaves: This fresh herb adds vibrant, lemony notes that brighten the dish.
- 1.5 tsp balsamic vinegar: A touch of acidity to balance the sweetness and add depth.
- 2 tsp fine salt: Enhances every ingredient’s natural taste.
- 180 g baby new potatoes: Offering a firm, creamy texture that holds up well in the tart.
- 1 disc manouri cheese (½ x 170g pack): A velvety, mild cheese that melts beautifully and adds richness.
- 320 g sheet ready-rolled puff pastry: Quick and easy with irresistibly flaky results.
- 1 egg beaten: For that gorgeous golden finish and a bit of shine on the crust.
- 1 tbsp sesame seeds: Adds a toasty crunch and nutty flavor contrast.
- 2 tbsp clear honey: Sweet, sticky drizzle that elevates the tart beautifully just before serving.
How to Make Delicious New Potato, Shallot & Manouri Tart Recipe
Step 1: Perfectly Caramelize the Shallots
Start by heating 2 tablespoons of olive oil in a frying pan over medium-low heat. Add your finely chopped echalion shallots with a pinch of salt and let them cook slowly. This step is key—it brings out the natural sugars in the shallots and turns them a gorgeous golden color. It takes about 15 to 20 minutes, but the soft, sweet shallots are worth every second. Once caramelized, stir in the lemon thyme, balsamic vinegar, and half a teaspoon of salt to create a vibrant, flavorful base for your tart.
Step 2: Cook and Prepare the New Potatoes
While the shallots are caramelizing, place the baby new potatoes in a saucepan and cover them with salted water. Bring to a boil, then let them cook until tender—around 15 to 20 minutes depending on size. Drain and cool them before slicing into uniform half-centimeter thick rounds so they layer nicely in the tart without breaking apart.
Step 3: Char the Manouri Cheese
Get a griddle pan nice and hot on high heat. Rub the remaining tablespoon of olive oil over the manouri cheese disc, then carefully place it on the pan to char both sides. This creates a slightly smoky crust that contrasts beautifully with the creamy interior, adding flavor complexity that will make your tart unforgettable.
Step 4: Prepare the Puff Pastry
Preheat your oven to 180°C. On a clean surface, unroll the puff pastry sheet and use a 23cm round cake tin to cut out a neat circle. Score a 3cm border around the edge—this lets the pastry puff up evenly during baking. Spread the shallot mixture inside this border as the first layer of flavor and texture.
Step 5: Assemble the Tart
Layer your sliced new potatoes over the shallot mixture, arranging them evenly and slightly overlapping for a pretty finish. Then place the charred manouri cheese in the center as a delicious focal point. Finally, gently fold the pastry edges over the filling to create a rustic rim that holds everything perfectly in place.
Step 6: Final Touches Before Baking
Brush the exposed edges of the pastry with the beaten egg to give it that irresistible golden color and shine once baked. Sprinkle sesame seeds on top for added crunch and an eye-catching finish. Pop the tart in the fridge for 30 minutes before baking—this helps set the shape so your tart bakes beautifully crisp and flaky.
Step 7: Bake to Golden Perfection
Bake your gorgeous tart in the preheated oven for 20 to 30 minutes, or until the pastry is golden and puffed up. Once out of the oven, drizzle it with the clear honey and scatter over fresh lemon thyme leaves. That final drizzle enchants each bite with a perfect hint of sweetness, while the fresh herbs brighten everything up.
How to Serve Delicious New Potato, Shallot & Manouri Tart Recipe
Garnishes
This tart shines with simple garnishes that elevate its rustic charm. A scattering of fresh lemon thyme leaves adds a burst of color and freshness, while a drizzle of honey right before serving offers a glossy sweetness that complements the savory and creamy elements of the tart perfectly.
Side Dishes
Pair this tart with a vibrant green salad dressed in lemon vinaigrette to add crispness and acidity alongside the richness of the dish. Roasted or steamed seasonal vegetables also work wonderfully, letting this tart be the star of a balanced, colorful meal.
Creative Ways to Present
For a fun twist, cut the tart into individual wedges and serve on rustic wooden boards with a dollop of tangy Greek yogurt drizzled with olive oil. Alternatively, try adding a sprinkling of toasted pine nuts or freshly cracked black pepper on top just before serving for extra texture and zing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The tart keeps well for up to 2 days and simply needs to be reheated gently to bring back that flaky crust and melty cheese filling.
Freezing
While this tart is best enjoyed fresh, you can freeze it before baking. Wrap the assembled tart tightly in cling film and foil, then freeze for up to 1 month. Thaw overnight in the fridge and bake as instructed for a fresh-from-the-oven experience later.
Reheating
To reheat, place the tart in a preheated oven at 160°C for about 10-15 minutes or until warmed through and the pastry gets crisp again. Avoid microwaving to preserve texture—your tastebuds will thank you!
FAQs
Can I use another cheese instead of manouri?
Absolutely! Feta or ricotta can work in a pinch, though manouri’s creamy texture and subtle flavor really make this tart special. Opt for milder cheeses to avoid overpowering the shallots and potatoes.
Are new potatoes essential for this tart?
New potatoes are preferred for their tender flesh and thin skins, but baby Yukon gold or fingerlings can substitute nicely as well. Just make sure they hold their shape after cooking.
Can I prepare the tart ahead of time for guests?
Yes! You can assemble it and refrigerate for up to 24 hours before baking. Just add the egg wash and sesame seeds before baking. This makes entertaining a breeze.
How do I prevent the pastry edges from burning?
If you notice the edges browning too quickly, cover them loosely with foil halfway through baking. It helps the center cook fully without burning the pastry rim.
Is this tart suitable for vegetarians?
Definitely. All ingredients are vegetarian-friendly, making this a crowd-pleaser for meat-free meals packed with flavor and texture.
Final Thoughts
Trying this Delicious New Potato, Shallot & Manouri Tart Recipe is like inviting a little bit of magic into your kitchen. It’s an inviting dish full of comforting textures and bright, harmonious flavors that will impress anyone lucky enough to share it with you. So go ahead, gather those simple ingredients and enjoy the heartfelt satisfaction that comes from creating and sharing this beautiful tart. I promise it will become a beloved classic in your recipe collection!
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Delicious New Potato, Shallot & Manouri Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Savory Tart
- Method: Baking
- Cuisine: Mediterranean
Description
This delicious New Potato, Shallot & Manouri Tart combines caramelized shallots, tender new potatoes, and charred manouri cheese on a flaky puff pastry base. Enhanced with fresh lemon thyme, a touch of balsamic vinegar, and finished with a honey drizzle and sesame seeds, this savory tart offers a perfect balance of sweet, salty, and creamy flavors. Ideal for a light lunch or elegant appetizer, it’s simple to prepare but impressive in taste and presentation.
Ingredients
Vegetables and Herbs
- 3 echalion shallots, finely chopped
- 6 sprigs lemon thyme leaves
- 180 g baby new potatoes
Cheese
- 1 disc manouri cheese (½ x 170g pack)
Pastry and Baking
- 320 g sheet ready-rolled puff pastry
- 1 egg, beaten
- 1 tbsp sesame seeds
Oils and Seasonings
- 3 tbsp olive oil
- 1.5 tsp balsamic vinegar
- 2 tsp fine salt
- 2 tbsp clear honey
Instructions
- Preparation: Begin by gathering all your ingredients and equipment. Preheat your oven to 180°C. This ensures it will be ready for baking the tart later.
- Caramelize Shallots: Heat 2 tbsp of olive oil in a frying pan over medium-low heat. Add the finely chopped shallots along with a pinch of salt. Fry them gently for 15-20 minutes, stirring occasionally, until they turn golden and caramelized. Once ready, mix in the lemon thyme leaves, balsamic vinegar, and half a teaspoon of salt to create a flavorful shallot mixture.
- Cook New Potatoes: Place the baby new potatoes in a saucepan and cover with salted water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a knife. Drain the potatoes and let them cool before slicing into 0.5cm thick rounds.
- Char Manouri Cheese: Heat a griddle pan over high heat. Rub the remaining 1 tbsp of olive oil on both sides of the manouri cheese disc. Once the pan is hot, place the cheese on it and char each side briefly until grill marks appear, adding a smoky flavor and a warm texture.
- Prepare Pastry Base: Unroll the sheet of puff pastry on a clean surface. Using a 23cm round cake tin, cut out a circular shape from the pastry. Score a 3cm border inside the edge of this circle without cutting all the way through to allow the edges to fold up later.
- Assemble the Tart: Spread the caramelized shallot mixture evenly within the scored border on the pastry. Layer the sliced new potatoes on top of the shallots. Place the charred manouri cheese disc in the center of the tart.
- Fold Pastry Edges: Carefully fold the scored pastry edges over the filling to create a rustic tart shape. Brush the exposed pastry edges with the beaten egg to give a golden finish when baked. Sprinkle the sesame seeds over the brushed pastry for added texture and flavor.
- Chill before Baking: Place the assembled tart in the refrigerator and chill for 30 minutes. This helps the pastry hold its shape during baking and results in a flakier crust.
- Bake the Tart: Transfer the tart onto a baking sheet and bake in the preheated oven for 20-30 minutes, or until the pastry is puffed and golden brown.
- Finish and Serve: Remove the tart from the oven. Drizzle the clear honey over the top for a subtle sweetness that complements the savory ingredients. Sprinkle additional fresh lemon thyme leaves over the tart before serving for fresh aromatic notes. Serve warm or at room temperature.
Notes
- You can substitute manouri cheese with halloumi or feta if unavailable, but manouri’s creaminess is ideal for this tart.
- Be sure to score the pastry carefully without cutting through completely to help it fold neatly.
- If you prefer extra herbs, add some fresh thyme leaves inside the tart before baking.
- To save time, use pre-cooked or roasted new potatoes if desired, but fresh boiled potatoes work best.
- Make sure to chill the tart before baking to avoid the pastry shrinking.
