A crisp, flaky puff pastry tart topped with prosciutto cotto (Italian cooked ham), melt‑in‑your‑mouth Fontina and tender potatoes. This tart is quick to assemble using store‑bought puff pastry, yet feels special—perfect for lunch, a light dinner or as an antipasto with drinks and nibbles.
This double‑carb, cheesy tart is a crowd‑pleaser. I use ready‑rolled puff pastry for speed, layers of prosciutto cotto and generous grated Fontina, which keeps a lovely rounded flavour when melted. Potatoes can be waxy or floury—both work well, so use what you have.
Below are helpful ingredient notes, substitutions and serving suggestions. The full written recipe and step‑by‑step photos follow.
Ingredients
Ingredient notes and substitutions
- Puff pastry – ready‑rolled rectangular sheets are easiest. If yours comes frozen in a block, roll it to about 4mm (just over 1/8 inch). A typical sheet size used here is roughly 30x20cm (8×11.5 inches).
- Prosciutto cotto – Italian cooked ham; any good‑tasting ham works in a pinch.
- Fontina cheese – melts beautifully and retains flavour. Gruyère or Comté are fine substitutes—choose a semi‑hard melting cheese.
- Potatoes – both waxy and floury varieties are suitable. Maris Piper (similar to Russet in the US) works well if available.
- Parmigiano Reggiano – finely grated to coat the potatoes; Pecorino Romano can be used instead for a saltier punch.
Visual walk‑through of the recipe
Step‑by‑step photos are shown below to guide assembly. The full recipe details are in the recipe card that follows.
- Cut and par‑boil the potatoes – wash, peel and dice potatoes into roughly 1cm cubes. Bring a large pot of well‑salted water to the boil and par‑boil the potatoes for about 10 minutes, then drain in a colander.
- Prep the pastry base – lay the puff pastry on a lined baking tray. Use a fork to prick a 1‑inch border around the edge and a few holes in the inner base. Cover the inner base with overlapping ham slices (about four slices) and sprinkle with grated Fontina.
- Season the potatoes – combine the drained potatoes in a large bowl with a good pinch of salt, a drizzle of olive oil and the finely grated Parmigiano Reggiano. Toss to coat, then arrange the potatoes over the ham and cheese.
- Fold and bake – fold the pastry border up and pinch to form a rim, brush the edge with beaten egg, and bake at 180°C/350°F for 35–40 minutes until the pastry is golden and the potatoes are cooked through. Allow the tart to rest for 5 minutes before slicing and serving.
Variations
- Herby potatoes – toss the potatoes with finely chopped rosemary or thyme for an aromatic lift.
- Breadcrumb crunch – mix a few tablespoons of breadcrumbs with Parmigiano and toss with the potatoes for extra texture.
- Ham alternatives – use prosciutto crudo or Parma ham for a saltier, cured flavour instead of cooked ham.
Nibbles and drinks to serve with it
This tart pairs beautifully with small antipasti and light cocktails or spritzes. Try marinated olives, stuffed peppers or a refreshing spritz alongside.
Antipasti
Easy Marinated Olives
Drinks
The Sbagliato Rosso
Antipasti
Italian Tuna Stuffed Cherry Peppers
Drinks
Pomegranate Spritz
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Step By Step Photos Above
Most recipes include step‑by‑step photos, tips and tricks to help you get it right first time.
Potato Tart with Fontina and Ham
By Emily
Equipment
- 15×10 inch baking tray
- Baking parchment
Ingredients
- 680 g (1.5 lbs) potatoes (about 4 medium)
- 1 sheet ready‑rolled puff pastry (320 g / 11 oz)
- 4 slices prosciutto cotto (Italian ham)
- 160 g Fontina cheese, grated (about 2 1/2 cups)
- 30 g Parmigiano Reggiano, finely grated (about 1/2 cup)
- 1.5 tbsp olive oil
- 1 beaten egg, for brushing
- Salt, to taste
Instructions
- Preheat the oven to 180°C/350°F. Line a large baking tray with parchment. Bring a large pot of salted water to a boil.
- Wash, peel and cut the potatoes into 1cm cubes. Par‑boil in the boiling water for 10 minutes, then drain in a colander.
- Lay the puff pastry sheet on the prepared tray. Use a fork to prick a 1‑inch border around the edge and a few holes in the inner base.
- Leaving the border clear, arrange ham slices over the base (about four slices). Cover with grated Fontina.
- Place the drained potatoes in a large bowl, season with a pinch of salt, drizzle with olive oil and add the grated Parmigiano Reggiano. Toss to combine.
- Layer the potatoes evenly over the ham and cheese. Fold the pastry edges up and crimp slightly, similar to a galette, then brush the rim with beaten egg.
- Bake for 35–40 minutes until the pastry is golden and the potatoes are cooked through. Let rest 5 minutes before slicing and serving.
Notes
- Puff pastry – if using a block, roll to about 4mm thick. The sheet size used here is roughly 30x20cm (8×11.5 inches).
- Make ahead – assemble and refrigerate the tart (do not brush with egg) then remove from the fridge 30 minutes before baking, brush with egg and bake as directed.
- Leftovers – store in the fridge up to 3 days and reheat gently.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- When using canned or jarred tomatoes, choose high‑quality brands for best flavour.
- Vegetable sizes are medium unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is an estimate and should be used as a guide only.
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