Honey Mustard Potato Tart
Recipe by: Cathy Roma | What Should I Make For…
Serves: 8
Prep time: 30 minutes
Cook time: 40 minutes
Resting time: 1 hour
Ingredients
Pastry
- 2 cups AP flour
- 1/2 tsp kosher salt
- 1 Tbsp sugar
- 12 Tbsp cold unsalted butter, diced (1 1/2 sticks)
- 1/2 cup ice water
Honey Mustard Potato Tart
- 3 Tbsp Maille Honey Dijon Mustard
- 2 Tbsp fresh chives, minced (divided)
- 2/3 cup onion, finely chopped
- 1 1/2 cups sharp cheddar cheese (6 oz)
- 1 lb yellow potatoes (about 3 medium potatos)
- 2 Tbsp heavy cream
- 2 Tbsp unsalted butter, diced
- 1 tsp kosher salt
Method
Pastry
- Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
- Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
- With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Make the tart
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you slice the potatoes.
- Peel the potatoes and slice very thinly, about 1/8 inch. A mandolin is an ideal tool to slice the potatoes in thin, uniform slices.
- Spread the rolled pastry with the mustard, right to the edges. Sprinkle with the onion and chives, then top with the cheese, again, right to the edges.
- Place the potato slices over the cheese in diagonal lines, just barely overlapping and brush the potato slices with cream.
- Dot with the butter and sprinkle with salt and remaining chives.
- Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.
- Let cool slightly and cut into squares to serve. Serve warm or at room temperature.
Recipe Notes
- The dough comes together in minutes in your food processor and can be made well in advance and frozen until you’re ready to use it.
- A mandolin is the ideal tool to get very thin and uniform potato slices.
- Arrange the potato slices in diagonal, slightly overlapping rows for a pretty presentation.
- If the edges of the tart get too brown as it bakes, cover them with foil.
- The tart can be sliced into squares, strips, or wedges, but no matter how you slice it (yes I went there), it’s just plain delicious.