Potato and Cheese Tart

This Potato and Cheese tart is something I absolutely love. Please don’t judge me, but what’s not to love, a smooth melt-in-your mouth crust, buttery potatoes and cheese! That’s a winning combination all the way and I doubt anyone would hate it.

There’s something I love about our home. Every meal is a celebration. My mom would make probably just one thing, but there’s always some excitement around it. Mom thinks of exciting things to serve us and Dad creates the hoopla around it. So, I have an affinity to look up exciting recipes. This recipe tart completely fits the bill there.

This Potato and Cheese tart has been our dinner many of these weeknights. People would call it a side dish but I can very well eat it as a main with a small side salad. What a celebratory treat it is! I loved making the crust from scratch and let me tell you this is such a versatile recipe. You can use for any kind of pie. Potatoes are pretty shelf stable and easy to find ingredient, so why not potatoes. Honestly, the recipe is extremely indulgent but I am a teen and if I really have to cook, I would make something that is delicious, exciting, and most importantly entertaining.

And as I said many times before, I love baking and making a pie crust from scratch is the most satisfying thing. The best thing is you can freeze this dough well up to a month, so if you are entertaining it helps to make this ahead and freeze it.

Try this recipe and let me know if you like it!

You may also like my Chicken Sausage Slider recipe below:

Chicken Sausage Sliders and Freshly Baked Slider Bun

Also I need to mention that this Potato and Cheese Tart was the recipe which made me launch this blog. So the pictures are all taken on the phone. I baked this and thought about documenting it. That was the start. So this recipe is really special.

Also, I had to share an extremely happy news with all of you.  I had submitted my blog to Feedspot and I have been featured in Feedspot’s Top 60 Womens Lifestyle blogs. I am simply overjoyed!

Potato and Cheese Tart

This Potato and Cheese Tart is an absolute show stopper, the most butter and flaky crust you could get filled with smooth and rich potatoes and cheese.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 6

Course: Side Dish

Cuisine: Italian

Ingredients Method

Ingredients

  

For the Dough

• 1 1/2 cups All Purpose Flour
• 10 tbsp Butter
• 6-7 tbsp Ice Water
• 1 tsp Salt

For the Filling

• 4 oz Cream Cheese
• 1 cup Parmesan Cheese
• 2 tbsp Extra Virgin Olive Oil
• 2 tsp Dijon Mustard
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1/4 tsp Black Pepper Fresh Ground
• 1/2 tsp Salt
• 1 Large Egg Yolk and White separated
• 3 Large Yukon Gold Potatoes Thinly Sliced
• 1 Shallot Thinly Sliced

Method

 

1. In a food processor, I pulsed the flour and butter for about 5 secs to get a coarse mixture. You can do this step with hand too. What I would suggest is cutting the butter into very small cubes (almost the size of a pea) and then mixing it together with your hands
2. Add 6 tbsp of ice water and process it further until you see the dough coming together. There will be dry flour on the sides, so scrape them down and pulse again. Add a tbsp or two of water if needed if you don’t see the dough coming together.
3.  On a lightly floured counter, dump the dough from the food processor. And now work with our hands to bring it together.
4. Wrap with a plastic wrap tightly and refrigerate for a minimum of an hour. You can freeze the dough for up to 3-4 days and you can freeze for a month.
5. Heat oven to 375 degrees F. Adjust oven rack to the middle. Line a sheet pan with parchment paper.
6. Take the dough out from the fridge and let it rest on the counter for 10 mins so that you can roll it out.
7. Lightly flour the counter space and roll out the dough into a 14 inch by 11-inch rectangle and transfer to a parchment lined sheet.
8. In a bowl, microwave and soften cream cheese for 30secs. Add ½ cup of parmesan cheese, Dijon mustard, olive oil, salt, pepper, egg yolk, oregano and thyme. Mix everything together.
9. Add potatoes and shallots and mix everything together.
10. Transfer the filling to the center of the rolled dough.Pour the filling in an even layer leaving a 2-inch border on each side.
11. Sprinkle 6 tbsp of Parmesan on top. Now take the open sides of the dough and fold them in over the filling. Fold from all sides securing the dough.
12. Beat the egg white and brush over the dough lightly.Sprinkle remaining Parmesan cheese over the crust.
13.  Put in the middle rack in the oven and bake until crust and filling are golden brown. Take out and test if the potatoes are cooked.Insert a fork in the potatoes and it should come out with resistance. It will take about 45 mins.
14.  Take it out and let the tart cool down on a wire rack for 10 mins.
15. Cut into slices and serve warm.