Upside-Down Crispy Potato Tart with Feta & Greek Hon
Ingredients
For the tart
- 1½ lb 680 g Yukon Gold or other waxy potatoes
- 1 sheet all-butter puff pastry 9–10 oz (250–280 g), thawed but cold
- 5 oz 140 g Greek feta, crumbled
- 1 medium yellow onion thinly sliced
- 3 tbsp extra-virgin olive oil divided
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- ½ tsp dried Greek oregano
- Salt and freshly ground black pepper to taste
For the honey-lemon finish
- 2 tbsp Greek thyme honey
- 1 tsp fresh lemon juice
- ½ tsp finely grated lemon zest
- 1 tsp fresh thyme leaves
- Optional crushed red pepper flakes boukovo
Instructions
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Parboil the potatoes. Slice into ⅛-inch (3-mm) rounds. Simmer in lightly salted water for 4–5 minutes until just tender but intact. Drain, spread on a clean kitchen towel, and pat completely dry.
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Caramelize the onion. Heat 1 tbsp olive oil and the butter in a skillet over medium-low heat. Add the onion and a pinch of salt. Cook 15–20 minutes, stirring occasionally, until lightly golden and fairly dry.
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Arrange the potatoes. Preheat oven to 400°F (200°C). Line the base of a 9-inch (23-cm) solid metal cake pan with parchment. Brush parchment and sides with 1 tbsp olive oil. Arrange potatoes in overlapping concentric circles. Season with pepper, thyme, and oregano.
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Add the filling. Spread onions over potatoes without disturbing the pattern. Scatter feta on top and drizzle with remaining 1 tbsp olive oil.
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Cover with pastry. Roll cold puff pastry into a 10½-inch (27-cm) circle. Lay over filling, tuck edges down, prick with a fork, and refrigerate for 15 minutes.
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Bake. Place pan on a rimmed baking sheet and bake for 35–45 minutes until pastry is deeply golden and cooked through.
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Invert. Rest for 5 minutes. Loosen edges, place a large heatproof platter over the pan, and carefully invert using oven mitts. Peel off parchment and replace any stray potato slices.
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Finish. Gently warm honey with lemon juice. Drizzle lightly over tart; sprinkle with lemon zest, thyme, and optional red pepper flakes. Serve warm.
Notes
There are few things I love more than a good potato recipe, especially one that transforms humble ingredients into something beautiful enough for a holiday table. This upside-down potato tart with feta and Greek honey does exactly that. Think golden layers of thinly sliced potatoes, sweet caramelized onions, tangy Greek feta, fragrant thyme, and buttery puff pastry, all finished with a delicate drizzle of warm honey and lemon.
It's my Greek-inspired take on a savory tarte tatin, and I love the contrast of flavors and textures: salty feta against sweet honey, earthy potatoes against fresh herbs, and tender vegetables against crisp, flaky pastry.
Every Thanksgiving, I host about 35 friends in my Athens apartment. It's one of my favorite traditions, and I'm always thinking about new dishes to add to the table. I especially love recipes that feel festive but don't require hours of complicated preparation. This upside-down potato tart is exactly the kind of dish I like to serve: impressive to look at, made with familiar ingredients, and easy to share.
What Makes This Greek Potato Tart Special?
The combination of potatoes, feta, olive oil, oregano, thyme, and honey brings together some of my favorite Greek flavors. Potatoes have a wonderful affinity for herbs and olive oil, while feta adds a welcome salty tang. The finishing drizzle of Greek thyme honey is subtle but important. It isn't meant to turn this into a sweet tart. Instead, it balances the feta and caramelized onions, with a little lemon juice and zest to brighten everything.
The upside-down technique is part of the fun. The potatoes are arranged in overlapping circles at the bottom of the pan, creating a beautiful pattern when the tart is inverted. A layer of onions and feta sits beneath the puff pastry during baking. When the tart comes out of the oven, you turn it over to reveal the potatoes.
A Beautiful Thanksgiving Side Dish — and Much More
This savory potato tart is a lovely alternative to traditional mashed potatoes or potato gratin for Thanksgiving. It's vegetarian, serves six to eight people, and looks especially beautiful on a platter surrounded by fresh thyme.
But don't save it only for the holidays! Serve it for Sunday brunch with a green salad, as part of a Mediterranean-inspired lunch, or alongside roasted vegetables for a simple dinner. It's also a wonderful addition to a buffet or a gathering of friends.
And while I love the beauty of the finished tart, what makes it truly special is the combination of everyday ingredients and the unmistakable flavors of Greece.
Expert tips
Choose waxy potatoes. Yukon Gold or another waxy variety holds its shape after parboiling.
Dry potatoes thoroughly. Moisture can make the tart soggy; pat slices dry before layering.
Cook onions slowly. Let them become sweet, lightly golden, and relatively dry.
Keep pastry cold. Chill the assembled tart so the pastry stays flaky.
Use a solid metal pan. Avoid springform pans, which may leak.
Go lightly with honey. A small drizzle balances the feta without making the tart sweet.
Invert while warm. Rest about five minutes, then invert carefully before juices set.
Make-ahead, storage & reheating
One day ahead: Caramelize onions, cool, and refrigerate in an airtight container. Crumble feta and prepare the honey-lemon mixture separately.
On serving day: Slice and parboil potatoes, dry thoroughly, and assemble with cold puff pastry. For the best texture, bake and invert shortly before serving.
Leftovers: Refrigerate promptly in an airtight container for up to 3–4 days. Reheat slices in a 350°F (175°C) oven until heated through and the pastry regains some crispness. Avoid microwaving if possible.