Potato Tart Recipes

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.

Steps:

• Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Place puff pastry on a parchment-lined baking sheet. Using a paring knife, lightly score a border around the perimeter of the puff pastry, about a 1/2 inch away from the edges. Using a fork, prick the pastry every few inches inside the border to prevent puffing, then bake on top rack until puffy and lightly golden, about 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, fit a large pot with a steamer basket. Add enough water to come just below the steamer basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes can be pierced with the tip of a knife, but are still firm, about 20 minutes. Transfer steamer basket to a large bowl and allow to cool until you can handle the potatoes. Slice potatoes crosswise 1/4-inch thick and season with salt and pepper.
• While potatoes cook, blend ricotta, goat cheese, paprika and 1 teaspoon salt in a food processor until smooth. Working within the border, spread the cheese mixture evenly on the puff pastry. Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter.
• Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with fresh thyme leaves and serve.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
• Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
• Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.
• Spread 20 potato nuggets in the casserole dish.
• Bake in preheated oven until warmed through, about 10 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
• Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
• Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
• Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
• Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
• Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
• Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
• Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
• Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
• Place the pan into the oven on the top rack and bake for about 45 minutes.
• When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

Steps:

• Preheat oven to 400*F.
• Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan.
• Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
• Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
• Note: For an extra cheesy tart, double the amount of mozzarella.

Steps:

• Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
• Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
• When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
• Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

Steps:

• Preheat oven to 375F (190C). Also, set a large pot of salted water to boil.
• Trim asparagus spears to fit into a rectangular tart pan (with removable bottom). Toss trimmed asparagus into boiling salted water for about 2 minutes to blanch.
• Boil potatoes for 12 minutes in salted water. Drain.
• While potatoes are boiling, layer phyllo into tart pan, leaving about 1" of dough overhanging the edge of the pan. Butter each sheet as it goes into the pan.
• Mash potatoes with Cheddar and Lancashire cheeses. Add salt and pepper to taste. Add nutmeg and cream. Add eggs and mix well. Pour into tart pan. Lay asparagus spears on top, alternating directions of tips. Brush top lightly with any remaining melted butter. Crimp overhanging phyllo up along edge of tart pan. Put pan on the lowest shelf of the oven for 15-20 minutes. Remove pan from oven and allow it to set for at least 15 minutes.
• Serve with a light salad of fresh spring greens.

Steps:

• Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 40-50 minutes., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. tart pan with removable bottom. Press onto bottom and sides of pan; trim edges to edge of pan. Refrigerate while preparing filling., Remove potatoes from oven; increase oven setting to 425°. When potatoes are cool enough to handle, remove peel and place pulp in a large bowl; beat until smooth (you will need 1 cup mashed). Add butter, brown sugar, flour, pie spice and salt; beat until blended. Beat in egg, cream and bourbon. Pour into crust. Bake on a lower oven rack 15 minutes., Meanwhile, for topping, mix butter, brown sugar and corn syrup until blended. Stir in pecans., Remove pie; reduce oven setting to 350°. Spoon topping evenly over pie. Bake until a knife inserted in the center comes out clean, 8-10 minutes. , Cool on a wire rack. Serve within 2 hours or refrigerate, covered, and serve cold.

Steps:

• Thinly slice potatoes.
• Soak potatoes in just enough cold water to cover the potatoes for 10 minutes. Then pat dry.
• Preheat oven to 400ºF (200ºC).
• In a medium bowl, mix together heavy cream, salt, Italian seasoning, black pepper and melted butter.
• Add potato slices and evenly coat every piece in the cream mixture.
• Line baking tray with parchment paper and place one sheet of puff pastry. With a fork, evenly poke the entire sheet.
• Place shredded or grated parmesan cheese on the puff pastry. Then layer each potato slice to cover the sheet, leaving ½ inch (1 ¼ cm) on all sides.
• With 2 spoons, scoop small amounts of goat cheese on top of the potatoes. Season with a pinch of salt and pepper.
• Bake for 30 minutes or until the crust is golden brown.
• With a peeler hold the bottom of the asparagus and carefully peel from bottom to the tip. Peel twice on one side, then flip over to peel the other side. It will give you a even ribbon.
• Put all the asparagus ribbons into a bowl and mix in salt, pepper, olive oil and lemon juice. Toss the ribbons until evenly coated.
• Place the asparagus ribbons on top of the freshly baked potato tart, then slice.
• Enjoy!

Steps:

• Very generously butter six 5-inch round metal pie plates; set aside. On a lightly floured work surface, roll out puff pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place potato slices, slightly overlapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place chilled puff pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.
• Immediately invert tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.