Savory Potato Tart Recipes
SAVORY POTATO TART
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Provided by David Tanis
Categories dinner, lunch, pies and tarts, appetizer, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
- Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
- Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
- Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
- Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram
MASHED SWEET POTATOES
Need a swift side dish? Try these spiced sweet potatoes from out Test Kitchen. They're quick to cook and easy to mash in a food processor.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set potatoes in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. , Transfer sweet potatoes to a food processor; discard cooking liquid. Add butter, honey, salt, nutmeg, cinnamon and pepper; cover and process until smooth.
Nutrition Facts : Calories 195 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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THESE 16 SAVORY TART RECIPES ARE BUTTERY, FLAKY, DELICIOUS - FOOD52
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- Crust Prep. Start with a solid foundation. In this case, we’re talking about a very delicious crust. I make three main kinds of tart crusts: press-in crusts, roll-out crusts, and free-form crusts.
- Oven Temperature. Because we’re talking about different types of crust and fillings, it’s important to remember that oven temperature may vary among recipes (or if you make up your own).
- Par-Baking. Par-baking your tart crust can be great (and is often necessary) for fillings with a lot of moisture. Basically, if you’re planning to bake a tart with a high-moisture filling, par-bake the crust until it just begins to turn golden brown.
- Filling Prep. My favorite kind of savory tarts is the kind where I throw a bunch of yummy things into a crust and bake it (bim, bam, boom!)— but some fillings may require advance prep.
- Baking Times. Baking times will vary based on the size of your tart pan or free-form creation, as well as the types of fillings inside. Generally, tarts around 9 inches in diameter will bake anywhere between 25 to 45 minutes, so if you’re using ingredients that may take longer to become properly tender (root vegetables, squash, etc.)
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