Potato tart recipe

Potato Tart recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and easy-to-make potato dish? Look no further than this mouthwatering potato tart recipe. This recipe combines the creamy texture of potatoes with a flaky and buttery crust, creating a delightful combination of flavors and textures. Whether you're hosting a brunch or simply looking for a comforting meal, this potato tart is sure to impress.

Keywords: potato tart, recipe, easy-to-make, creamy texture, flaky crust.

Potato tart recipe details

Potato tart recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

	For the dough:
300 g	flour
	salt
1	egg
150 g	butter flakes
	For the topping:
500 g	waxy potatoes
500 g	Brussels sprouts
250 g	mushrooms
15 g	butter
250 g	crème fraîche
3 tbsp	mustard
2	eggs
1 tbsp	parsley, chopped
	salt and freshly ground black pepper
	ground nutmeg
100 g	cheese, e.g. Cheddar, grated

Instructions

Knead together flour, ¼ tsp of salt, egg and cold butter until well combined. Form the pastry to a ball, wrap into cling film and store in the fridge for 1 hour.

In the meantime, cook the potatoes in their peel for 25 minutes. Drain, peel, cool and cut the potatoes in slices. Wash and halve the Brussels sprouts, then cook them in slightly salted water for 5 minutes. Drain and rinse with cold water. Clean the mushrooms then cut them in slices and sauté in a pan in 1 tablespoon of butter.

Mix the crème fraîche with mustard, eggs and parsley and season to taste with salt, pepper and nutmeg.

Preheat the oven to 200°C.

On a slightly floured surface, roll out the dough about 0.5cm thick. Line a greased springform tin (27cm) or a casserole dish (20*29 cm) with the dough pulling up the edges 2-3cm. Cover with the potatoes, mushrooms and Brussels sprouts. Evenly pour the egg mixture over the vegetables. Sprinkle with the grated cheese. Bake in the preheated oven for 35-40 minutes.

Preparation time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:

980kcal