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Potato and Cheese Tart

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
Cook Time 50 minutes
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.