Potato & burrata tarte tatin

The new viral potato recipe!

If you're looking for the ultimate potato tarte tatin recipe, this crispy Burrata Potato Tarte Tatin is guaranteed to impress. Tender baby potatoes are caramelised in a buttery lemon caramel, layered with sweet onions, fresh basil and Parmesan, then topped with flaky puff pastry and baked until beautifully golden. Once flipped, it's finished with creamy burrata and a drizzle of olive oil for an irresistible vegetarian centrepiece.

Perfect for an easy dinner party, weekend lunch or special occasion, this savoury tarte tatin is surprisingly simple to make and delivers restaurant-quality flavour with minimal effort. If you love crispy potatoes, burrata and elegant vegetarian recipes, this is one you'll want to make again and again.

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🌱Vegetarian

🍽️4 portions

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🥔Ingredients

• 450g new potatoes

• 80g butter

• 2 large onions, sliced

• 2 garlic cloves

• 75g sugar

• 1 lemon zest and juice

• Bunch of chopped basil

• 40g grated Parmesan

• Bunch basil

• 1 burrata

• 1 puff pastry roll

🥔Method

• Put the potatoes into boiling water and cook for 15-20 minutes until almost tender.

• Drain the water. When cool enough to handle, trim off the rounded sides and slice in half

• In a large oven safe pan, melt 30g of the butter and gently cook the onions and garlic stirring occasionally, until softened completely (about 15 minutes). Transfer the onions to a bowl

• Clean the pan well and add the sugar. Cook over a very low heat to melt the sugar for 5 minutes. Then increase the heat slightly and swirl the pan until the sugar turns into a caramel. Remove it from the heat stir in the rest of the butter and the lemon juice and mix so it becomes a homogeneous mix.

• Push each potato slice into the caramel on the base of the pan, packing them in as tightly as you can. Add the onions on top, filling any gaps. Finally add the grated Parmesan and chopped basil

• Roll out the puff pastry and trim it into a circle a little bigger than the top of the pan. Lay it over the potatoes and onion, then bake for 35 minutes at 180C until puffed and golden.

• Enjoy hot topped with the burrata, a drizzle of olive oil and salt

FAQS and Tips

• Can I make potato tarte tatin ahead of time? Yes! You can prepare the caramelised potato base and assemble the tarte tatin a few hours in advance. Keep it refrigerated, then bake just before serving. Add the burrata only after baking for the freshest flavour and texture.

• What type of potatoes work best for tarte tatin? Baby potatoes or waxy varieties such as Charlotte, Jersey Royals or Yukon Gold are ideal. They hold their shape during cooking and become beautifully tender while developing crispy edges.

• Can I use mozzarella instead of burrata? Absolutely. Burrata gives the dish a richer, creamier finish, but fresh mozzarella is a great substitute if that's what you have on hand. Tear it over the tart just before serving.

• Can I make this recipe gluten-free? Yes. Simply use a gluten-free puff pastry. Double-check that your Parmesan and any other ingredients are certified gluten-free if needed.

• Can I make this recipe vegan? Yes, with a few substitutions. Replace the butter with a plant-based alternative, use a vegan puff pastry, swap the Parmesan for a vegan hard cheese, and finish with a plant-based burrata or your favourite dairy-free soft cheese.

• What should I serve with potato tarte tatin? This savoury tart pairs beautifully with a crisp green salad, roasted asparagus, grilled tenderstem broccoli or a simple rocket salad with lemon vinaigrette. It also makes an elegant side dish alongside roasted vegetables.

• How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Keep the burrata separate if possible and add it fresh when serving.

• How do I reheat potato tarte tatin? For the crispiest results, reheat in a 180°C (350°F) oven or air fryer for 8–10 minutes. Avoid the microwave if possible, as it will soften the pastry.

• Can I freeze potato tarte tatin? You can freeze the baked tart without the burrata for up to 2 months. Defrost overnight in the fridge and reheat in the oven until piping hot before adding fresh burrata.

• Why is my puff pastry not crispy? The most common causes are too much moisture or underbaking. Make sure the potatoes aren't overly wet before assembling the tart, bake until the pastry is deep golden brown, and let the tart rest for a few minutes before turning it out.