This crispy Potato Tart with filo, brie and pancetta combines buttery filo layers, tender potato slices, smoky pancetta and melting brie. It’s an ideal centrepiece for brunch, lunch or a relaxed supper — crisp outside, creamy inside, and simple enough for a weeknight bake.
Unlike tarts made with puff pastry or shortcrust, this version uses filo for a lighter crunch and an elegant appearance. The concertina folds hold the egg custard, pancetta and brie so each bite has both flaky pastry and a soft, savoury filling.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and variations
- How to make the tart
- Cooking tips
- Frequently asked questions
- Other recipes you might enjoy
- Printable recipe card
Why you will love this recipe
- The contrast of crispy filo and oozing brie is irresistible.
- Uses straightforward ingredients, perfect for last-minute entertaining.
- The crinkled filo technique creates an attractive presentation.
- Easy to adapt — swap pancetta for mushrooms to make a vegetarian version.
Ingredients
The full, printable recipe card is at the bottom of the page.
Potatoes – Use waxy varieties (Charlotte or new potatoes) so slices hold their shape.
Pancetta – Diced unsmoked pancetta is used here; smoked pancetta or bacon work too.
Double cream – Also known as heavy cream, for a rich custard.
Filo pastry – Thin, crisp sheets; widely available in supermarkets.
Substitutions and variations
Cheese – Brie or camembert are ideal; Taleggio or Gruyère are good alternatives.
Pancetta – Swap for smoked bacon, or use caramelised mushrooms or leeks for a vegetarian option.
Herbs – Replace thyme with rosemary or chives in the custard.
Vegetarian twist – Use sautéed spinach, feta and white onion instead of pancetta and brie.
How to make the tart
Below is a step-by-step overview; full instructions are in the printable recipe card.
ONE: Fold each filo sheet back and forth into a concertina shape. Stand the folded sheets upright in the dish, side by side, to fill the tin. Brush lightly with melted butter to help them crisp.
TWO: Tuck slices of brie and rounds of cooked potato into the folded filo.
THREE: Scatter the cooked pancetta and softened onion over the filling, nudging them into gaps as needed.
FOUR: Whisk 3 eggs with double cream, a few thyme sprigs and salt and pepper. Pour the custard over the filo and tip the dish gently left to right so it distributes into the folds.
FIVE: Beat the extra egg and brush the tart with the egg wash. Bake 30–35 minutes until golden, puffed and crisp on top.
SIX: Rest the tart 5–10 minutes before slicing to let the custard set.
Cooking tips
Bake immediately after pouring the egg mixture so the filo doesn’t soak up too much liquid.
Tip the dish to help the custard reach all the filo folds for an even set.
Prevent soggy pastry: Pat potatoes dry, drain the pancetta well, and bake as soon as the custard is added. For a weak oven, place the dish on a preheated baking tray to improve bottom heat.
Frequently Asked Questions
Use dry ingredients: pat the potatoes dry and drain the pancetta. Pour the custard just before baking and bake immediately to avoid sogginess.
Yes — prepare everything up to the point of pouring the egg mixture, cover and chill overnight. Pour the custard and bake straight from the fridge.
For a lighter result, replace double cream with whole milk plus a spoonful of crème fraîche to still achieve a smooth custard.
Other recipes you might enjoy
If you like this filo potato tart, try other savoury tarts and easy bakes on the site, such as fig and brie tart, feta saganaki with honey, or bacon and brie crescent wreath. For more filo ideas, try spinach and feta filo bows.
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 (optional)
Instructions
- Preheat the oven to 180°C fan (200°C conventional / 400°F). Grease a large ovenproof dish or deep tart tin with butter (about 37 x 29 cm / 14 x 11 inches).
- In a frying pan over medium heat, cook the pancetta until crisp, then add the chopped red onion and fry until softened. Set aside.
- Slice the peeled, boiled potatoes into thin rounds.
- Fold each sheet of filo back and forth into a concertina shape. Stand the folded sheets upright in the dish, side by side, to fill the tin.
- Arrange slices of brie and potato rounds among the folded filo. Scatter the pancetta and onion into the gaps.
- Whisk 3 eggs with the double cream, a few thyme sprigs and a generous pinch of salt and pepper. Pour the mixture over the filo and tip the dish gently so the custard distributes evenly.
- Beat the extra egg and brush the tart with the egg wash. 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 desired.
Notes
Step-by-step: Refer to the illustrated steps above for guidance on folding and assembling the filo.
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Cover with foil and warm in a 160°C oven until heated through, about 20 minutes.
To freeze: Once baked and cooled, wrap tightly and freeze for up to 1 month.
Make ahead: Assemble filo and fillings and refrigerate (covered) for up to 8 hours. Add the egg and cream mixture just before baking.
Nutrition
Calories: 611 kcal, Carbohydrates: 43 g, Protein: 19 g, Fat: 41 g, Saturated fat: 22 g. Nutrition information is an approximation.
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