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  • Writer's picturefrench creek kitchen

Potato and Smoked Fish Puff Pastry Tart


1 sheet puff pastry

1 large or 2 small potatoes, very thinly sliced

1/4 cup sour cream

2 tablespoon thyme, roughly chopped

3 cloves garlic, thinly sliced

3 tablespoons olive oil

salt and pepper

1 smoked sablefish filet, or other smoked fish


Preheat your oven to bake at 400 F.

Roll out the sheet of puff pastry to a roughly 12x16 inch rectangle.

Move the puff pastry to a parchment lined baking sheet.

Using a sharp tipped knife, lightly mark a 1 inch border around the outside of the puff pastry, being careful not to slice all the way through the pastry.

Even spread the sour cream inside of the border. Season with salt and pepper.

Toss the potatoes tougher with the olive oil, garlic, half of the thyme and a large pinch of salt and pepper. Shingle the potatoes on top of the sour cream in a somewhat even layer, doing your best to stay inside the border.

Break the fish into small pieces and evenly distribute on top of the potatoes. Sprinkle the remaining thyme on top of everything.

Move to the oven and bake for 20-30 minutes or until the puff pastry is golden brown, puffed and the potatoes or cooked through.

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