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Photo of Potato, rosemary and cheese tart by WW

Potato, rosemary and cheese tart

7 - 8
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Flakey puff pastry topped with golden potatoes and fresh rocket and rosemary.


Reduced-fat puff pastry

1 sheet(s)

Potato, desiree, peeled, raw

170 g, unpeeled, very thinly sliced

Olive oil

1 tsp

Extra light cheddar cheese

½ cup(s), grated, (60g), grated

Red onion

¼ small, cut into thin wedges

Fresh rosemary

1½ tsp, coarsley chopped


¼ cup(s), (baby)


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pastry on prepared tray. Using a knife, score (cut) a 1cm border around the edge of the pastry (don’t cut all the way through). Prick pastry within border with a fork.
  2. Place potatoes and oil in a medium bowl. Season with salt and pepper and toss to combine.
  3. Sprinkle 2 tablespoons cheese over pastry. Arrange potato, slightly overlapping, within border. Top with onion and rosemary. Sprinkle with remaining cheese. Bake for 25 minutes or until pastry is puffed and golden, potato is tender and cheese has melted. Top with rocket to serve.


SERVING SUGGESTION: Salad of rocket leaves, roma tomatoes and torn basil leaves. Drizzle with balsamic vinegar and extra-virgin olive oil.