Savory Potato Tart Recipe (2024)

This is the winner of winners. I have made it a number of times, adding such things as ham, spinach, and mushrooms. I slice the potatoes in a food processor and don't worry about carefully layering them. It all turns out looking dazzling every time. It keeps well in the fridge, and for me is as good cold as hot. It really looks special, and everyone loves it. Well worth it. You'll be greeted with cheers.

I have made this delicious tart several times using the lard-free pie crusts from Trader Joe's. It makes a much quicker dinner item and is good for several days as a leftover.

Great as well:
Leave out the thyme & nutmeg. Add onions & anchovies or chorizo & sauteed strips of poblano.

Enjoyed this very much. I added a layer of sautéed leeks (2).

I have made this several times. The crust is perfect and the result beautiful and delicious. I've used the crust for other savory tarts as well as for knishes.

The pate brisé was not difficult to make although you needy I leave a little extra time. I used convection so it only needed to bake for about 45 minutes at 375 after the initial 10 minutes at 425. This is a spectacular dish and will elicit wows at your table.

One small addition to this wonderful recipe. Don't mix the sliced potatoes with the creme fraiche and salt until just before layering in the pie crust. If you mix it too early and let the mixture sit, it will become too watery from the salt.

The tart cooked beautifully and tasted absolutely fabulous. I made it for my son's vegetarian girlfriend with a salad and with steak for my not vegetarian son. Everyone enjoyed dinner and they even took home the leftovers!

Obviously, this is a "rich" tart. However, it is delicious, easy to make, re-heats in the microwave very nicely and remains very tasty for up to two weeks. I ate it in small increments.

Delish! Used heavy cream. Would reduce to one garlic.

Added sautéed leeks and for that extra 1/4 cup of creme fraiche I went with greek yogurt. Excellent, easy, delicious, and looks super impressive!

this is beautiful. I catered a luncheon and served it with a kale tahini salad. So beautiful and outstandingly good. I made my own creme fraiche.

This was the highlight of our family Christmas dinner. As I was prepping, I kept rolling my eyes and wondering why I was going to such bother for a potato dish. Then.. we..ate..it!! It was beautiful and the flavors were so much more than a simple potato side dish. It will stay in rotation and I won’t roll my eyes next time.

Reduce to 1 tsp of salt

I baked this tart yesterday. First, the crust is a dream to work with and it is absolutely delicious. The tart itself is a delight, I had about 1 1/2 pounds of small yellow potatoes to use up, so down the mouth of the food processor they went, thinly sliced to perfection. I also had a Spanish onion to used up so I caramelized it and added it in a thin layer between two layers of potatoes. A delightful light supper with a green salad.

This is FANTASTIC! Only change I made was to reduce the salt to 1-1/2 tsp. based on other's comments. Used dried thyme instead of fresh (1 tsp.) and that's it. Huge hit and great leftovers. Used 2 cloves of small garlic...works wonderfully well. Guests actually asked me about the seasoning.Can definitely be prepped in advance if you leave out the salt/seasoning until the last minute. Potatoes did not get watery/oxidized, once immersed in the creme fraiche.

I have made this so many times. Every time I think it is going to fail. Every time it is perfect, flaky crust, creamy potatoes, perfect seasoning. Much easier to do than you would expect. And be ready.’people want seconds and thirds. They are amazed at your kitchen prowess. Let them be.

This is a review just for the crust which I made exactly but then rolled to fit a large cookie sheet. I then baked it the 425 for 10 minutes followed by a ~20 minutes alone. When it was brown but not quite done, I added goat cheese then topped with roasted fennel, roasted red onions and lots of fresh herbs (tarragon, oregano, thyme) then baked for another 20 minutes or so at 325. It was positively divine for an Al Fresca summer dinner.

Delish! It’s a keeper!! I followed the recipe ingredients exactly and it turned out wonderful. I did take the advice of other reviewers and held off on mixing the potato mixture until my bottom layer of crust was in the tart pan. I found it to be somewhat easy to do (but I do have a mandolin, and stand mixer which helps). Next time I make one I’ll try to explore some other flavor profiles and use greyere and ham, or maybe leeks. Possibilities are endless.

Super-yummy, and even my cordon-bleu chef friends have commented on it, quite ecstatically.

This. crust. Is. Ridiculously TASTY. I used it to make a mustard green tart, tbh, following the spinach & onion tart recipe on this site…But MY GOD, buttery deliciousness. A new go-to, for sure!

Also a note to myself: using a deeper 9" pan makes for another 30-40 minutes in the oven... (still good but better get that 11" tart pan for next time)

Gluten free- almond and coconut flour 5:1

I had no creme fraiche so mixed chevere with yogurt, puh half the potatoes in and covered it with basil pesto, then with the rest of the potatoes. it was fabulous.

I love salt. I used the full tbsp of morton kosher salt. It was salty! Too salty. I'd use 1/2 or 3/4 tbsp of salt at most! AND I LOVE SALT!

Less saltUse 8 inch pan

Delicious!!