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Potato, horseradish and feta tart

This Hugo Arnold recipe is ideal for a quick lunch or dinner recipe.

Serving: 4
Time: Less than 1hr
Difficulty: Easy


  • 1 large sheet of ready-made puff pastry
  • 1 medium free-range egg, lightly beaten
  • 1 tablespoon horseradish cream/fresh horseradish
  • 150g potatoes, thinly sliced with a mandolin
  • 50g feta cheese, crumbled
  • 1 tablespoon rosemary, finely chopped
  • 1 clove garlic, crushed
  • 1 tablespoon extra virgin olive oil
  • 30g Parmesan cheese, freshly grated
  • 150g rocket leaves


  1. Preheat oven to 200°C / gas mark 6.
  2. Line a baking sheet with parchment paper and unroll the pastry sheet so it is completely flat.
  3. Using a sharp knife, cut a strip off each side of the pastry sheet, approximately 2cm in from the edge, and lay on top of the remaining sheet to create a higher border. Brush this border with beaten egg.
  4. Brush the inside base of the pastry with horseradish cream and layer the sliced potato, crumbled feta, rosemary and garlic. Drizzle with oil and grated Parmesan.
  5. Bake for 15 – 20mins, or until golden and completely cooked.
  6. Top with rocket leaves and drizzle with more olive oil. Cut into four squares and serve immediately.


  • Puff pastry is always a handy item to have stashed in your freezer, as it’s so versatile and makes this recipe very quick to prepare.
  • The combination of horseradish and rosemary don’t go unnoticed, but if you really want to pack a punch you could add some Gorgonzola or gruyère to this.
  • Delicious hot or cold.