Lately, I’ve been all about embracing that cozy, rustic kitchen feel—a kind of soul-soothing moment where slowing down with simple, honest food feels just right. That’s how this potato tart with mint pea pesto came about. I’m taking a step back from chasing the latest trendy flavors and focusing on dishes that feel comforting, easy to love, and nourishing from the inside out. If you’re in the same mood for straightforward, feel-good cooking, this tart will be right up your alley. It looks stunning, but more importantly, it tastes like a warm hug in every bite.

Don’t let the fancy look fool you, though! This tart is quite doable. Start with a trusty all-butter pie crust (I always have one on hand), whip up a quick mint pea pesto by blanching your greens and blending them with simple pantry staples, then thinly slice your potatoes and coat them in a lovely honey and white wine vinegar dressing. The crust needs a quick par-bake to keep it from getting soggy, but this step is super easy and sets the stage for baking your tart to a golden, flaky finish. It does take a little time, but the process is enjoyable and the results are so worth it. Plus, I’m sharing some handy tips along the way to make it even easier!

Table of contents

• Ingredients you will need for this potato tart
• How to prepare the pesto and potatoes
• What does it mean to par-bake a pie crust?
• How to assemble and bake this tart
• FAQ
• Looking for similar recipes?
• A big note on this recipe
• Watch the recipe here

Ingredients you will need for this potato tart

This potato tart is built with a few simple parts, but don’t let that overwhelm you—every ingredient plays its part to create a fresh, rustic flavor story. Get everything ready before you start so the process is smooth and enjoyable. Here’s everything you’ll need:

• 1 recipe of all-butter pie crust (homemade or store-bought)
• 1 cup baby spinach
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1 cup English peas (fresh or frozen)
• 1/4 cup raw almonds, keeping 2 aside for garnish
• 3 garlic cloves, peeled
• 1/8 teaspoon red pepper flakes (adjust to taste)
• 3 tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 large potato (russet, Yukon Gold, or your favorite type)
• 1 tablespoon honey
• 1 tablespoon white wine vinegar

How to prepare the pesto and potatoes

Preparing the pesto and potatoes takes a bit of work, but I promise, it’s straightforward and totally worth it. You can skip blanching if you’re really pressed for time, but I love how it brightens the colors and flavors of the greens and peas—a little magic moment for the pesto. Here’s how you do it:

For the mint pea pesto – First, blanch the mint, basil, and spinach together by dunking them into boiling water for just a minute. Drain and set aside. Then, in the same boiling water, cook the English peas for about 3–4 minutes until tender but still bright. Transfer them to an ice bath right away to stop the cooking and keep that fresh color. Combine the blanched greens and peas in a food processor with the raw almonds, garlic, red pepper flakes, lemon juice, and 1/4 cup olive oil. Add a generous pinch of kosher salt and fresh black pepper. Pulse the mixture until you get a chunky, lively green pesto. If it seems thick, add a tablespoon or two of ice water to loosen it up. Taste and adjust seasoning. Chill until you’re ready to assemble your tart.

For the potatoes – Cut your potato into quarters lengthwise. Then, using a mandoline slicer, slice each quarter into thin strips, about finger-width wide. These strips will bend easily, making your tart look lovely and rustic. In a large bowl, whisk together honey, white wine vinegar, and one more tablespoon of olive oil. Season generously with salt and lots of fresh cracked black pepper. Toss the potato strips in this mixture, coating them well, and let them soak up those sweet and tangy flavors before you start building your tart.

What does it mean to par-bake a pie crust?

Now, let’s chat crust because nobody wants a soggy bottom! Par-baking means you partially bake your pie crust before adding the filling. This step helps keep the crust crisp and flaky instead of turning soggy under all that beautiful pesto and potatoes. Here’s the simple method: line your crust with parchment paper, then add some pie weights or dried beans on top to keep it flat. Bake for about 15 to 20 minutes until the edges start turning golden and the crust feels set but not fully baked. This bit of prep makes all the difference, giving you that tender yet crisp crust we all dream about.

I usually reach for dried beans from my pantry as my trusty pie weights—they’re perfect for the job! Just spread some parchment over the crust, pour on the beans, and pop it in the oven. When you take it out, your crust will be perfectly flat and ready for topping.

How to assemble and bake this tart

Once your crust is par-baked and looking golden, the fun part begins—putting it all together. Spread a generous, even layer of that bright mint pea pesto over the bottom of the crust, making sure to use all the pesto to get maximum flavor in every bite. For the potatoes, here’s a little trick I love: wrap each strip around your finger to form tiny loops or spirals, then arrange them in a pretty checkerboard pattern across the tart. Not feeling fancy? No worries—just lay them flat side by side! Sprinkle some more fresh cracked black pepper on top, then bake your tart until the potatoes are tender and lightly caramelized, and the crust is deeply golden.

FAQ

Do I have to use potatoes in this?

Potatoes are my go-to because they hold up beautifully and bake evenly, but feel free to experiment! Zucchini might work, though it’s softer and will cook differently, so keep an eye on the timing if you try it.

Do I have to twist my potatoes into those loops?

Not at all! Those loops are just a pretty way to dress up the tart. You can slice your potatoes into thin rounds and lay them flat in a circular pattern—it looks just as good and tastes amazing.

Can I use a store-bought pie crust for this tart?

Absolutely! Store-bought crust is a fantastic time-saver and works great here. Plus, it can make this recipe vegan-friendly if you pick one without butter.

A big note on this recipe

I want to share a little behind-the-scenes honesty! Most of you find me through social media, where recipe videos are big. Sometimes those clips don’t show the whole story — like here, where the original video showed the tart undercooked. I’ve updated baking times and photos so you get it just right. The biggest takeaway? Don’t be shy with the oven time! Bake it until the potatoes have a rich, caramelized color—that’s where the deeper, sweeter flavors shine through. Trust me, your taste buds will thank you for the extra wait.

And that’s our potato tart adventure for today!

If you give it a try, I’d love for you to tag me on Pinterest or Instagram. Seeing your kitchen creations makes my day and is such a joy to share.

Have questions, want to share your thoughts, or leave a review? Drop me a note anytime right here—I’m always happy to connect and help.

Storage Tips

If you have leftovers (and you might!), store them in an airtight container in the fridge for up to 3 days. To keep the crust as crisp as possible, I recommend reheating slices gently in a warm oven rather than the microwave. This brings back some of that flaky goodness without sogginess.

Make-Ahead Tips

You can make the mint pea pesto up to 2 days ahead and keep it chilled in the fridge. The potato slices are best tossed in the honey-vinegar dressing right before assembling, so they don’t get too soft while sitting. Also, you can par-bake the crust a day ahead and keep it wrapped in the fridge until ready to use. These little steps save time on the day you want to serve!

Variations

Want to switch things up? Here are some ideas:

• Swap almonds for toasted pine nuts or walnuts in the pesto for a different flavor profile.
• Add a handful of grated Parmesan or Pecorino to the pesto for extra richness.
• Try layering thin slices of smoked mozzarella or ricotta under the potatoes for a cheesy twist.
• Experiment with herbs like tarragon or parsley alongside mint and basil for a fresh herbal punch.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter, colorful tart.

Serving Suggestions

This potato tart pairs beautifully with a simple green salad dressed with lemon vinaigrette or a bowl of warm soup on chilly days. It’s also lovely alongside roasted vegetables or a light protein like grilled chicken or fish if you’re aiming for a fuller meal. For a casual brunch, serve it with scrambled eggs and fresh fruit.