The Little Square of Dough
Let’s start with the dough. It’s just flour, butter, and cold water. You pulse it in the machine. It looks like wet sand. That’s perfect. I still laugh at that. It seems too simple to become a tart.
Form it into a neat little square. Wrap it up tight. It needs a nap in the fridge. This rest matters. It lets the butter get firm again. That makes your crust flaky and tender later. What’s your favorite dough to make? Is it pie crust, or maybe biscuit dough?
A Filling That Hugs the Potatoes
Now for the magic glue. Soft cream cheese, sharp Parmesan, and a little mustard. Whisk it all together. Doesn’t that smell amazing? It’s tangy and rich. You toss the potato slices in it.
This creamy mix coats every slice. It keeps the potatoes moist. It also adds so much flavor. *Fun fact: The Dijon mustard isn’t for heat. It’s there to make all the other flavors pop!* Have you ever used mustard in a surprising way?
Building Your Rustic Tart
Roll your dough into a rectangle. Pile the filling in the middle. Now, fold the edges up. Don’t worry about being perfect. My first one looked a bit lopsided. That’s the charm of a rustic tart.
You just fold it like a package. The dough hugs the potatoes. This free-form style matters. It tells everyone this is homemade, with love. It doesn’t need to be perfect to be wonderful.
Why We Wait
The tart bakes until golden. Your kitchen will smell like heaven. But here’s the hard part. You must let it cool. I know, it’s tempting to cut right in.
Waiting matters. It lets the filling set. If you cut too soon, it will be runny. Letting it rest for those 20 minutes makes it slice cleanly. It’s a lesson in patience. Do you find it hard to wait for treats to cool?
Serving With a Story
This tart is a whole meal. It’s cozy for dinner. It’s fancy for guests. I love it with a simple green salad. The warm potatoes and crispy crust are so good together.
Food like this brings people to the table. It’s made to be shared. That’s the best part of cooking. What would you serve on the side? Tell me your favorite cozy meal to share.
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) | |
| Parmesan cheese, grated | 2 ounces (57 grams / 1 cup), divided | |
| Extra-virgin olive oil | 2 tablespoons | |
| Dijon mustard | 2 teaspoons | |
| Fresh rosemary, minced | 1 ½ 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 Parmesan Tart
Hello, my dear. Come sit at the counter. I want to tell you about this tart. It is like a warm, savory hug on a plate. I first made it for my book club years ago. They still ask for it every autumn. The smell of rosemary and baking potatoes fills the whole house. Doesn’t that smell amazing? It looks fancy, but it is just friendly, simple food. Let’s make it together.
Step 1: We start with the pastry. Put your flour and a pinch of salt in the food processor. Give it a quick whir. Now, scatter in the cold butter pieces. Pulse it until it looks like little pebbles. 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 tough pastry. Be patient!)
Step 2: Turn the dough onto your counter. Shape it into a neat little square. Wrap it tightly in plastic. It needs a nice, long nap in the fridge. This chills the butter again. A cold crust bakes up so light and golden. You can even make the dough two days ahead. I love a recipe that waits for me.
Step 3: Heat your oven to 375 degrees. Line a baking sheet with parchment paper. Roll your rested dough into a big rectangle. Do not worry about perfect edges. Rustic is beautiful. Gently lift it onto your baking sheet. This is our tart’s cozy bed. Why do we chill the dough before rolling? Share below!
Step 4: Now, the fun filling. Soften the cream cheese in the microwave. Whisk in Parmesan, olive oil, mustard, and rosemary. That sharp, herby smell is wonderful. Mix in an egg yolk for richness. Finally, stir in your thinly sliced potatoes and shallot. Coat every piece. I still laugh at how my grandson calls this “potato glue.”
Step 5: Pile the filling onto the center of your dough. Leave a good border all around. Sprinkle more Parmesan and rosemary on top. Now, fold the dough edges over the filling. It is like tucking a blanket around the potatoes. Overlap the corners to make a neat package. Brush the crust with egg white for shine. One last sprinkle of cheese, of course.
Step 6: Bake it for about 45 minutes. Your kitchen will smell incredible. The crust will be golden and the potatoes tender. Let it cool a bit before slicing. This wait is the hardest part. Slice it warm and see the beautiful layers. It is pure comfort.
Cook Time: About 45 minutes
Total Time: About 2 hours 15 minutes (with chilling)
Yield: 6 servings
Category: Dinner, Savory Baking
Three Tasty Twists to Try
This tart is a wonderful friend. It loves to play dress-up. Here are three ways to change its outfit for any season or craving. Making it your own is the best part of cooking.
The Garden Swap: Use sweet potatoes and a pinch of sage instead. So cozy and colorful.
The Zesty Kick: Add a pinch of red pepper flakes and some chopped sun-dried tomatoes. A little sunshine on a plate.
The Everything Breakfast: Scatter cooked, crumbled bacon over the filling before baking. Perfect for a lazy weekend brunch.
Which one would you try first? Comment below!
Serving Your Masterpiece
A slice of this tart is a full meal. But I love to add a little something on the side. A simple green salad with a lemony dressing is perfect. It cuts the richness. For a heartier supper, roasted carrots or steamed green beans are lovely. Place your slice on a warm plate. Maybe add one more tiny rosemary sprig on top. It looks so cared for.
For a drink, a crisp apple cider is wonderful. It feels like autumn in a glass. For the grown-ups, a glass of dry white wine pairs beautifully. It sips nicely with the Parmesan. Which would you choose tonight?
Making Your Tart Last
This tart is wonderful the next day. Let it cool completely first. Wrap it tightly in foil. It will keep in the fridge for three days.
You can also freeze it for a future meal. Wrap the whole tart or slices in plastic. Then place them in a freezer bag. It will keep for one month. I once froze a slice for my grandson’s surprise visit. He loved it!
To reheat, use your oven. Warm slices at 350 degrees for 10 minutes. This keeps the crust crisp. The microwave makes it soggy. Batch cooking matters for busy families. A ready-made meal saves your evening.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your dough too crumbly? Add more ice water. Use just one extra teaspoon. I remember when my dough fell apart. A little more water fixed it.
Are the potatoes still hard? Slice them very thin. Use a sharp knife or mandoline. Thick slices won’t cook through. This matters for perfect texture. Every bite should be tender.
Is the crust not browning? Brush it with the egg white. This gives it a lovely golden shine. A beautiful crust makes you proud. Cooking confidence grows with each success.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make it gluten-free? A: Yes. Use a good gluten-free flour blend. The results are just as tasty.
Q: Can I prepare parts ahead? A: Absolutely. Make the dough up to two days early. Keep it chilled in the fridge.
Q: I don’t have shallots. A: A small onion works fine. Fun fact: shallots are milder and sweeter than onions.
Q: Can I double the recipe? A: For sure. Make two tarts side-by-side. Just use two baking sheets.
Q: Any optional tips? A: Add cooked bacon bits to the filling. It’s a delicious little twist.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this savory tart. It fills the kitchen with a wonderful smell. Share your baking story with me.
I would love to see your creation. A picture of your golden crust would make my day.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Savory Potato and Parmesan Tart
Description
A rustic and elegant tart featuring a flaky, buttery crust filled with thinly sliced potatoes, Parmesan, and fresh rosemary.
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 by 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 ½ 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, leaving 2-inch border on all sides. Sprinkle 6 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 best results, slice the potatoes uniformly thin using a mandoline. The tart can be served warm or at room temperature.
