This potato tart is a savory masterpiece features thinly sliced potatoes nestled within a flaky, buttery crust, bathed in a luscious cream sauce infused with nutmeg and garlic. Whether enjoyed as an elegant appetizer or a comforting main course for Thanksgiving this Potato Tart promises a culinary experience that’s both comforting and sophisticated.
Potato Tart, a delightful and comforting dish, is a classic that never goes out of style. With its flaky crust and layers of thinly sliced potatoes bathed in a creamy, garlic-infused sauce, this recipe is a crowd-pleaser that will make your taste buds sing.
Whether you’re looking for a savory dish to impress guests or a comforting family dinner, this Potato Tart recipe is a winner.
In this blog post, we’ll guide you through the process of making this delectable dish, share some reasons why you’ll love it, explore variations to suit your taste, and provide tips on storage and preparation.
Why You’ll Love This Recipe
There are several compelling reasons why you’ll fall in love with our Potato Tart recipe:
1. Irresistible Flavor: The Potato Tart boasts a symphony of flavors. The flaky, buttery crust perfectly complements the creamy, garlicky potato filling. The hint of nutmeg adds a touch of warmth, making every bite a delightful experience.
2. Simple Elegance: While this recipe may seem fancy, it’s surprisingly easy to make. Impress your guests with its elegant presentation without spending hours in the kitchen. Plus, you can prepare the crust ahead of time for added convenience.
How to Make the Potato Tart
Making the perfect Potato Tart is easier than you might think, and it all begins with two main components: the crust and the filling. Here’s a simplified step-by-step guide to creating this culinary masterpiece:
- Butter, chilled
- Ice water
- Heavy cream
- Ground nutmeg
- Garlic cloves (grated using a microplane)
- Sour cream
To Make The Crust:
- In a small bowl, combine flour and salt.
- Add chilled butter to the mixture and use a pastry cutter or two knives to cut the butter into the flour until it resembles small crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together and forms a ball.
- Wrap the dough in plastic wrap and refrigerate until ready to use.
To Make The Filling:
- Preheat your oven to 400°F
- Roll out the pastry dough and line the base of a 9” tart pan with a removable bottom.
- Slice the potatoes into thin pieces, about ⅛” thick (a mandolin or a knife will work).
- In a small bowl, mix heavy cream, ground nutmeg, grated garlic, and salt.
- Spread sour cream over the tart crust, then arrange the potato slices in an artful manner, slightly overlapping.
- Pour the cream mixture over the potatoes and, if desired, add salt and pepper.
- Dot the top with small pats of butter.
- Bake for 40 minutes or until golden brown and bubbly, placing the tart pan on a baking sheet for any potential spills.
- Allow it to cool slightly before slicing and serving.
Variations For This Potato Tart
One of the wonderful things about this Potato Tart recipe is its adaptability. You can customize it to suit your preferences or match the occasion. Here are a few variations to consider:
- Herb-Infused Potato Tart: Add fresh herbs like rosemary, thyme, or chives to the filling for a burst of flavor.
- Cheese Lover’s Delight: Sprinkle-grated Parmesan, Gruyere, or cheddar cheese over the potatoes before baking for a cheesy twist.
- Vegetable Medley Tart: Mix in thinly sliced onions, bell peppers, or mushrooms along with the potatoes for a veggie-packed version.
- Bacon and Onion Tart: Fry up some bacon and onions until crispy, then sprinkle them over the tart for a savory kick.
Can It Be Stored or Made Ahead?
Yes, you can absolutely make Potato Tart ahead of time or store leftovers for future enjoyment. If preparing in advance, you can make the pastry dough and store it in the fridge, tightly wrapped, until you’re ready to assemble the tart. Similarly, you can prepare the filling components and keep them in the fridge separately. Assemble the tart just before baking for optimal freshness and flavor.
If you have leftover Potato Tart, it can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat individual slices in the oven to maintain their crispiness.
For The Crust Ingredients:
- 1 ¼ cup flour
- 1 tsp salt
- ½ cup butter chilled
- 2-3 tbsp ice water
For The Filling Ingredients:
- 2 lbs potatoes
- ¾ cup heavy cream
- ½ tsp nutmeg ground
- 3 cloves garlic grated using a micro plane
- ½ tsp salt
- ¾ cup sour cream
- 4 tbsp butter
To Make The Crust:
- Place the flour, salt, and butter into a small bowl, and using a pastry cutter, or 2 knives, cut the butter into the flour until it resembles small crumbs. Add the ice water 1 tablespoon at a time until the dough comes together and forms a ball. Set aside. This dough can be made ahead of time. Just wrap the dough in a piece of plastic wrap and place it in the fridge until ready to use. Pull out a few minutes before ready to roll it out.
To Make The Filling:
- Preheat the oven to 400°F. Roll out the pastry dough and fit it into the base of a 9” tart pan with a removable bottom.
- Scrub the outside of the potatoes well, or if desired, they can be peeled.
- Using a mandolin, slice the potatoes into very thin pieces, about ⅛” thick. (A knife will work as well, just try to make the slices even so they cook at the same pace.)
- Mix the cream, nutmeg, garlic, and salt in a small bowl.
- Spread the sour cream over the bottom of the pan and arrange the potatoes in an artful way with the slices slightly overlapping each other, covering the entire inside of the tart pan.
- Pour the cream mixture over the top and if desired, sprinkle salt and pepper to taste.
- Dot the tops with small pats of butter and place in the oven to bake for 40 minutes, or until golden brown and bubbly. It’s helpful to place the tart pan on a baking sheet in case any of the filling bubbles out.
- Allow to cool slightly before slicing and serving!
Common Questions About Potato Tart
Here are answers to some common questions related to Potato Tart:
1. Can I use a different type of potato?
Yes, you can experiment with various potato types. Yukon Gold and Russet potatoes work well but feel free to try others for unique flavors and textures.
2. Can I make a gluten-free version of the crust?
Absolutely! You can use gluten-free flour to make the crust for a gluten-free Potato Tart.
3. Can I freeze Potato Tart?
While it’s best enjoyed fresh, you can freeze Potato Tart for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
4. What can I serve with Potato Tart?
Potato Tart pairs beautifully with a fresh green salad, roasted vegetables, or a light soup.
Potato Tart recipe is a culinary gem that offers a delightful blend of flavors and textures. With its customizable nature, it’s perfect for any occasion or craving.
Whether you’re a seasoned cook or just starting your culinary journey, this recipe is sure to become a favorite in your kitchen.
Try it out, and prepare to be amazed by the savory goodness of this Potato Tart.
If you decide to try out this scrumptious potato tart recipe, please share your experiences with us, and don’t forget to tag us on social media using #potatotart and #foodieaholic. We can’t wait to savor your culinary creations!
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