The Story of a Happy Accident
I first made this tart by mistake. I had leftover potatoes and a little blue cheese. I thought, why not put them together? It turned out so well. My grandson ate three slices. I still laugh at that.
That’s how the best food happens. You use what you have. You are not afraid to try. This tart feels fancy. But it is just simple things, combined with love. What is your favorite “happy accident” meal?
Why This Tart Matters
This recipe matters because it is forgiving. The dough can be lumpy. The potato slices can be uneven. It will still taste wonderful. Cooking should not be stressful. It should be like playing.
It also brings people to the table. The smell of baking potatoes and rosemary is magic. It makes everyone ask, “When can we eat?” Sharing a warm slice connects us. That is the real point of cooking.
A Little Tip for the Crust
Do not worry about the dough. My hands are always warm. So I work fast with the butter. The key is very cold butter and ice water. This makes the crust flaky.
When you roll it, it does not need to be perfect. A rustic shape has more charm. I promise. Fun fact: that free-form crust has a name. It is called a *galette*. It is just a fancy word for a simple, folded pie.
The Heart of the Filling
Let’s talk about the blue cheese. I know, it can be strong. But when it bakes, it gets soft and mild. It mixes with the creamy cheese and potato. Doesn’t that smell amazing? It becomes rich and cozy.
The potatoes must be sliced thin. This helps them cook through. Use a sharp knife, please. Go slow. Are you a fan of blue cheese, or does it make you nervous? Try it here. It might change your mind.
Putting It All Together
Folding the dough over the filling is my favorite part. It is like tucking a blanket around the potatoes. You fold the sides up. It looks so pretty. The egg wash makes it shine.
Then, you wait. The baking time is important. The crust turns golden. The potatoes become tender. Let it cool a bit before you cut it. This keeps it from falling apart. What is the hardest part of baking for you? Is it the waiting?
Serving With a Smile
This tart is perfect warm. It can be a main dish with a salad. Or cut it into small pieces for a party. It is good any time. Leftovers are great for breakfast, too.
Food made by hand feeds more than our bodies. It feeds our hearts. Every slice tells a story of your effort. That matters. So tell me, who will you share your first tart with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (7½ ounces/213 grams) | |
| Table salt | 1 teaspoon, divided | |
| Unsalted butter | 10 tablespoons | cut into ½-inch pieces and chilled |
| Ice water | 6-7 tablespoons | |
| Cream cheese | 4 ounces (113 grams) | |
| Blue cheese, crumbled | 2 ounces (57 grams) / ½ cup, divided | |
| Parmesan cheese, grated | 1 ounce (28 grams) / ½ cup, divided | |
| Extra-virgin olive oil | 2 tablespoons | |
| Dijon mustard | 2 teaspoons | |
| Fresh rosemary, minced | 1½ teaspoons, divided | |
| Pepper | ¼ teaspoon | |
| Large egg | 1 | separated |
| Russet potatoes | 1 pound | peeled and sliced ⅛-inch thick |
| Shallot | 1 | sliced thin |
My Cozy Potato and Blue Cheese Tart
Hello, my dear. Come sit at the table. Let’s make my savory tart. It’s like a warm, cheesy hug on a plate. I first made this for my book club years ago. They still ask for the recipe. Doesn’t that smell amazing? The rosemary and cheese baking together is pure magic. It looks fancy, but it’s just simple, good food. I promise you can make this. We’ll take it one cozy step at a time.
Step 1: First, we make our dough. Put the flour and a little salt in your food processor. Give it a quick whir. Now, scatter those cold butter pieces over the top. Pulse it until it looks like little peas. This is the secret to a flaky crust. Add the ice water slowly. The dough should just hold together. (My hard-learned tip: Too much water makes a tough crust. Start with less!)
Step 2: Turn the dough onto your counter. Gently shape it into a little square. Wrap it up tight in plastic. It needs a nice nap in the fridge. This lets the butter firm up again. I usually tidy the kitchen while I wait. You can even make the dough a day ahead. It makes everything easier later.
Step 3: Heat your oven to 375 degrees. Line a baking sheet with parchment paper. Now, roll your dough into a big rectangle. Don’t worry about perfect edges. Rustic is beautiful. Carefully lift it onto your baking sheet. I still laugh at my first try. My rectangle looked more like a wobbly country! It tasted wonderful anyway.
Step 4: Let’s make the filling. Soften the cream cheese in the microwave. Whisk in the blue cheese, some Parmesan, oil, and mustard. Add rosemary and pepper. That rosemary reminds me of my garden. Now, whisk in an egg yolk. Toss in your thin potato slices and shallot. Stir until every piece is coated in that creamy, cheesy sauce. What’s the herb that makes this smell so good? Share below!
Step 5: Pile the filling onto the center of your dough. Leave a good border all around. Press the potatoes down gently. Sprinkle the rest of the blue cheese and Parmesan on top. A little more rosemary, too. This is where the flavor gets deep and wonderful.
Step 6: Time to fold the crust. Fold the long sides over the filling. Then fold in the short sides. It’s like wrapping a precious gift. Beat an egg white and brush it on the folded crust. Sprinkle a last bit of Parmesan over it. This makes the crust golden and pretty.
Step 7: Bake it for about 45 minutes. Your kitchen will smell incredible. The crust should be golden and the potatoes tender. Let it cool on the pan for 10 minutes. Then move it to a rack. Let it cool until just warm. Slice it up and serve. The wait is the hardest part, I know!
Cook Time: About 45 minutes
Total Time: About 2 hours (with chilling)
Yield: 6 slices
Category: Dinner, Lunch
Three Tasty Twists to Try
This tart is a wonderful friend. It loves to play dress-up. Here are a few fun ways to change its outfit. Sweet Potato & Sage: Use sweet potatoes instead. Swap rosemary for fresh sage. It’s so cozy for autumn. Bacon & Caramelized Onion: Cook two slices of chopped bacon until crisp. Use the drippings to cook a sliced onion until sweet. Stir both into the filling. Sun-Dried Tomato & Goat Cheese: Skip the blue cheese. Use creamy goat cheese. Add chopped sun-dried tomatoes for a tangy punch. Which one would you try first? Comment below!
Serving Your Masterpiece
This tart is the star of the table. I love it with a simple green salad. A handful of peppery arugula is perfect. A bowl of tomato soup makes a lovely partner, too. For a drink, a crisp apple cider is wonderful. Grown-ups might like a glass of dry white wine. It cuts through the richness nicely. Slice it right on the baking sheet for easy serving. I always get compliments on this meal. It feels special without any fuss. Which would you choose tonight?
Keeping Your Tart Tasty for Later
This tart is wonderful the next day. Let it cool completely first. Wrap it tightly in foil or plastic wrap. It will keep in the fridge for three days.
You can also freeze it for a cozy future meal. Wrap the whole tart or individual slices well. It will keep frozen for one month. I once froze a slice for my grandson’s surprise visit. He loved it!
Reheating is simple. Warm slices in a 350-degree oven for 15 minutes. This keeps the crust crisp. The microwave makes it soggy, so avoid that.
Batch cooking saves busy weeknights. Make two tarts and freeze one. Future you will be so grateful. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Tart Troubles
Is your dough too crumbly? It needs a bit more water. Add just one extra teaspoon. I remember when my dough fell apart. A little more water fixed it perfectly.
Are the potatoes still hard? Slice them very thin. Use a sharp knife or a mandoline. This ensures they cook through with the crust.
Is the bottom crust soggy? Bake it on the lower oven rack. This matters for a crisp, golden base. A good crust makes the whole dish sing.
Fixing small problems builds your kitchen confidence. You learn by doing. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. The results are just as tasty.
Q: Can I make parts ahead? A: Absolutely. Make the dough up to two days early. Keep it chilled in the fridge.
Q: I don’t like blue cheese. A: Swap it for feta or goat cheese. Use what makes your heart happy.
Q: Can I double the recipe? A: You can. Just make two separate tarts. Baking them together might not work well.
Q: Any optional tips? A: A drizzle of honey at the end is lovely. *Fun fact: The sweet and salty combo is a classic!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this savory tart. It fills the kitchen with the best smells. Cooking is about sharing and creating memories.
I would love to hear about your adventure. Tell me about your family’s reaction. Or share your own clever twist on the recipe.
Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read. Thank you for cooking with me today.
Happy cooking!
—Grace Ellington.
Savory Potato and Blue Cheese Tart
Description
A rustic and elegant tart featuring a flaky, buttery crust filled with thinly sliced potatoes, creamy blue cheese, and savory herbs.
Ingredients
Instructions
- Process flour and ½ teaspoon salt in food processor until combined, about 3 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Add 6 tablespoons ice water and process until almost no dry flour remains, about 10 seconds, scraping down sides of bowl after 5 seconds. Add up to 1 additional tablespoon ice water if dough doesn’t come together.
- Turn out dough onto lightly floured counter, form into 4-inch square, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Let chilled dough sit on counter to soften slightly before rolling, about 10 minutes. Roll dough into 14 to 11-inch rectangle on lightly floured counter, then transfer to prepared sheet.
- Microwave cream cheese in large bowl until softened, 20 to 30 seconds. Whisk in ¼ cup blue cheese, ¼ cup Parmesan, oil, mustard, 1 teaspoon rosemary, pepper, and remaining ½ teaspoon salt until combined, about 20 seconds. Whisk in egg yolk. Add potatoes and shallot to cream cheese mixture and stir to thoroughly coat potatoes.
- Transfer filling to center of dough. Press filling into even layer, keeping 2-inch border on all sides. Sprinkle remaining ¼ cup blue cheese, 2 tablespoons Parmesan, and remaining ½ teaspoon rosemary over filling.
- Grasp 1 long side of dough and fold about 1½ inches over filling. Repeat with opposing long side. Fold in short sides of dough, overlapping corners of dough to secure. Lightly beat egg white and brush over folded crust (you won’t need it all). Sprinkle remaining 2 tablespoons Parmesan over crust.
- Bake until crust and filling are golden brown and potatoes meet little resistance when poked with fork, about 45 minutes. Transfer sheet to wire rack and let tart cool for 10 minutes. Using metal spatula, loosen tart from parchment and carefully slide onto wire rack; let cool until just warm, about 20 minutes. Cut into slices and serve warm.
Notes
- For a smoother filling, ensure the cream cheese is fully softened before mixing. The tart is best served the day it is made, but leftovers can be refrigerated and gently reheated.