Spicy Habanero Paneer and Potato Tart with Fresh Herbs

A savory, spicy, creamy tart with comforting layers of habanero paneer, thinly sliced potatoes, cherry tomatoes, and fresh herbs

Photo and Recipe by: Shruti Thundiyil (@shrooots) 



  • ½ cup potatoes, thinly sliced – roughly 2-3 yukon gold potatoes
  • 1 packet of Sach Spicy Habanero paneer
  • ½ cup cherry tomatoes, sliced in half
  • ½ cup ricotta
  • Zest of 1 lemon
  • 1 tbsp dijon mustard (variable, feel free to adjust based on your preference)
  • 2-3 sprigs of thyme
  • 2-3 sprigs of oregano
  • 2 tsp salt – adjust to taste
  • 2 tsp black pepper – adjust to taste
  • 1.5 tsp red chili flakes
  • 1 sheet frozen puff pastry, thawed
  • ½ tbsp extra virgin olive oil, extra for drizzling at end
Optional garnish:
  • Sea salt
  • Thyme
  • Oregano


  1. Preheat oven to 400°F
  2. Cut 2-3 potatoes into 0.5 cm thick slices, soak in a bowl of cold water, and set aside.
  3. Cut 1 packet of the Sach Spicy Habanero paneer into small cubes and set aside.
  4. Slice ½ cup of cherry tomatoes in halves and set aside.
  5. In a bowl, mix together ½ cup of ricotta, zest of 1 lemon, 1 tbsp of dijon mustard, 2-3 sprigs of thyme and oregano, 1 tsp salt, 1 tsp black pepper, and
  6. 1 tsp of red chili flakes. Adjust seasoning or mustard levels to taste and set aside.
  7. Roll out your puff pastry dough on a parchment lined baking sheet. With a knife, lightly score a 1 cm border around the edge of the pastry. Using a fork, prick holes of the large surface area inside this border. This allows the border puffs up to create a raised crust while ensuring the center, filled area stays down.
  8. Drain the water from the potatoes, pat dry, put back in the bowl, and toss with ½ tbsp of extra virgin olive oil, 1 tsp of salt, and 1 tsp of black pepper
  9. Spread the ricotta-mustard mixture across the pastry, layer potato slices in neat, overlapping rows on top, and roughly distribute paneer cubes and cherry tomatoes over the potato slices.
  10. Drizzle a light layer of extra virgin olive oil across the entire pastry, and sprinkle red chili flakes on top.

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