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This crispy Potato Tart with Filo, Brie & Pancetta has buttery layers of filo pastry, soft slices of potato, smoky pancetta and melting brie. It’s the perfect centrepiece for brunch, lunch or a relaxed supper – crisp on the outside, creamy on the inside, and simple enough for a weeknight bake.
Most potato tart recipes use puff pastry or shortcrust, but this filo potato tart delivers a lighter crunch and a really pretty final product. The concertina folds catch the creamy egg mixture, pancetta and brie so that every mouthful has both flaky pastry and soft, savoury filling.
Table of Contents
Why you will love this recipe:
- The contrast of crispy filo and oozing brie makes this so delicious.
- Uses simple ingredients so it’s ideal for last-minute entertaining.
- The crinkled filo technique looks so pretty.
- Easy to adapt: swap pancetta for mushrooms to make it vegetarian.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Potatoes – Choose waxy potatoes such as Charlotte or new potatoes, as they hold their shape well and slice neatly.
Pancetta – I like diced unsmoked pancetta, but smoked pancetta would work too.
Double cream – also known as ‘heavy cream’.
Filo pastry – these are thin and crisp sheets of pastry, often used in Eastern Mediterranean cooking. You can find it in most large supermarkets these days.
Substitutions and Variations:
Brie or Camembert – try Taleggio or Gruyère instead if you prefer.
Pancetta – replace with smoked bacon, or make it vegetarian with caramelised mushrooms or leeks.
Herbs – swap the thyme for rosemary or chives in the custard.
Vegetarian – you could add sautéed spinach, feta, and white onion, rather than pancetta, brie and red onion.
Here’s how to make crispy potato tart:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Take each sheet of filo pastry and fold it back and forth into a concertina (crinkle) shape. Arrange the folded sheets upright in the dish, side by side, to fill the space. Brush lightly with melted butter as you go to help them crisp up.
TWO: Arrange the slices of brie and rounds of potato into the folded filo sheets.
THREE: Sprinkle over the pancetta and onion, pushing it into the gaps where needed..
FOUR: In a bowl, whisk 3 eggs, double cream, a few thyme sprigs, and a generous pinch of salt and pepper. Pour this mixture over the filo, then tip the dish gently from left to right so that it covers the whole dish evenly.
FIVE: Beat the remaining egg and egg wash the tart. Bake for 30–35 minutes, until golden, puffed and crisp on top.
SIX: Leave to rest for 5 to 10 minutes before slicing.
Cooking Tips:
Bake straight away after pouring the egg mixture so the filo doesn’t absorb too much liquid.
Tip the dish slightly to ensure the custard is evenly dispersed around the tart and gets into all the filo folds.
How to prevent soggy pastry: Make sure the potatoes are patted dry and drain the pancetta. Then bake as soon as the custard is added. If you have a weak oven, you can sit the dish on a preheated baking tray to conduct more heat on the underside.
Frequently Asked Questions
Use dry ingredients to avoid liquid seeping in. This includes patted-dry potatoes and drained pancetta. Then bake as soon as the custard is added, so it doesn’t absorb too much of the custard and turn soggy.
You can prepare everything up to the point of pouring the egg mixture, then cover and chill overnight. When ready, pour the custard and bake straight from the fridge.
If you’d prefer a lighter version, replace the double cream with a mix of whole milk and a spoonful of crème fraîche. You’ll still get a smooth custard texture without the cream.
Other recipes you might enjoy:
If you like this filo potato tart, you will also love my fig and brie tart, feta saganaki with honey and my bacon and brie crescent wreath. For more filo, try my spinach feta filo bows.
Side Dishes
Roasted Potatoes with Rosemary
Kitchen Basics Recipes
Easy Homemade Chicken Stock
Comfort Food
Creamy & Easy Pastina
Sandwiches
The Best Coronation Chicken Sandwiches
If you tried this Potato Tart or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Crispy Potato Tart with Filo, Brie & Bacon
Ingredients
- 12 sheets of filo pastry, approx 1 packet
- 3 eggs, plus 1 extra for egg wash
- 3 medium potatoes, peeled and boiled until tender
- 300 ml double cream
- 1 red onion, finely chopped
- 130 g pancetta, diced
- 200 g brie or camembert
- A few sprigs of fresh thyme
- Butter, melted, for greasing
- Salt and freshly ground black pepper
- Honey, to drizzle
Instructions
- Preheat the oven to 180°C fan (200°C conventional / 400F). Grease a large ovenproof dish or deep tart tin with butter – mine was about 37 x 29 cm (14 x 11 inches).
- In a frying pan over medium heat, cook the pancetta until crisp and golden. Add the chopped red onion and fry until softening. Set aside.
- Slice the peeled and boiled potatoes into thin rounds.
- Take each sheet of filo pastry and fold it back and forth into a concertina (crinkle) shape. Arrange the folded sheets upright in the dish, side by side, to fill the space.
- Arrange the slices of brie and rounds of potato into the folded filo sheets. Sprinkle over the pancetta and onion, pushing it into the gaps where needed.
- In a bowl, whisk 3 eggs, double cream, a few thyme sprigs, and a generous pinch of salt and pepper. Pour this mixture over the filo, then tip the dish gently from left to right so that it covers the whole dish evenly.
- Beat the remaining egg and egg wash the tart. Bake for 30–35 minutes, until golden, puffed and crisp on top.
- Leave to rest for 5 minutes before slicing. Drizzle with honey when serving, if you like!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This potato tart is crispy and golden, full of bacon, brie and thyme. I like to drizzle with honey at the end for a sweet, salty contrast.