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Potato Tart
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Potato Tart

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.This versatile dish can serve as an elegant appetizer or a comforting Thanksgiving main course, offering a blend of comfort and sophistication in every bite.
Course Main Course
Cuisine American
Keyword potato tart
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8 Servings

Ingredients

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

Instructions

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!