Irish-Style Potato and Leek Tartlets

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Golden puff pastry shells filled with creamy potato-leek mixture, finished with Irish cheddar for a festive appetizer. This Irish-inspired vegetarian recipe, ready in about 50 minutes, layers puff pastry, potatoes, leeks into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 sheet (12 oz), thawed puff pastry
• 2 medium (1 lb), peeled and diced into 1/4-inch cubes potatoes
• 1 large (1/2 lb), white and light green parts only, sliced into thin rings leeks
• 2 tbsp butter
• 1/2 cup heavy cream
• 1/4 cup, grated cheddar cheese
• 1/4 cup, grated Gruyere cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp, chopped fresh thyme

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Roll thawed puff pastry sheet on a lightly floured surface and cut into 4-inch squares. Fold each square into a triangle, seal edges with a fork, and prick centers with a fork. Bake on parchment-lined baking sheet for 10 minutes until golden and puffed.
2. Step 2: Melt 2 tbsp butter in a medium saucepan over medium heat. Add diced potatoes and sliced leeks, and cook for 5 minutes until potatoes are slightly softened. Stir in 1/2 cup heavy cream, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tbsp chopped thyme. Simmer for 10 minutes until liquid reduces and potatoes are tender.
3. Step 3: Remove baked tart shells from oven, fill each with potato-leek mixture, then sprinkle with 1/4 cup grated cheddar and 1/4 cup grated Gruyere. Return to oven for 8-10 minutes until cheese is melted and bubbly.