The Little Tart That Could
Hello, my dear. Come sit. Let’s talk about a cozy kitchen project. This tart is like a warm hug on a plate. It looks fancy, but it’s just potatoes and cheese in a blanket. I promise it’s friendly.
I first made this for my book club years ago. I was so nervous. But when I pulled it from the oven, everyone went quiet. Then came the “oohs.” I still smile at that memory. It taught me that simple food, made with care, is the best kind.
Why This Tart Matters
This recipe matters because it’s about sharing. You make one beautiful thing to feed a table full of people. It says, “I’m glad you’re here.” That feeling is so important.
It also matters because it builds confidence. You make the dough. You roll it out. You create something from scratch. Doesn’t that sound like a wonderful thing to try? What’s the last dish you made that made you feel proud?
A Story About Dough
Now, about that dough. Don’t let it scare you. My grandson once called it “playing with butter crumbs.” He was right! You just pulse it until it looks like wet sand.
Fun fact: The ice water keeps the butter cold. This makes the crust wonderfully flaky. When you roll it, be gentle. It’s okay if it tears a little. You can patch it like a quilt. I still laugh at my first lopsided crust. It tasted perfect anyway.
The Heart of the Tart
The filling is where the magic happens. You mix soft cream cheese with sharp Parmesan. Doesn’t that smell amazing? Then you toss in the potato slices.
Use a russet potato. It bakes up nice and soft inside. The slices should be thin, like a coin. This way, they cook through and get creamy. Have you ever cooked with shallots? They are like a gentle, sweet onion.
Folding It With Love
Here is the fun part. You fold the dough edges over the filling. Don’t worry about being perfect. Rustic is a beautiful word for “full of character.” Just fold it like you’re tucking a child into bed.
That egg wash brushed on top? It gives the crust a golden shine. Then, a little more cheese on top. Because more cheese is always a good idea. Do you prefer your savory tarts with more herbs or more cheese?
The Best Part: Sharing
When it comes out of the oven, let it rest. This is hard, I know! But it lets the flavors settle. Then, slice it while it’s still warm. The crust will be crisp. The inside will be soft and savory.
Serve it on a big platter. Watch it disappear. That is the real reward. Tell me, who would you love to make this for? A family dinner? A quiet night with a friend? I’d love to hear your plans.
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 |
Instructions
Step 1: First, make your dough. Pulse the flour and half your salt together. Drop in the cold butter pieces. Pulse until it looks like coarse crumbs. Now, stream in six tablespoons of ice water. The dough should look shaggy and just come together. (If it seems dry, add one more spoonful of water.)
Step 2: Shape the dough into a neat square on the counter. Wrap it tightly in plastic. Let it rest in the fridge for one hour. This chill makes it easier to roll later. I sometimes make the dough two days ahead. It waits patiently for me.
Step 3: Heat your oven to 375 degrees. Line a baking sheet with parchment. Roll your dough into a big rectangle. Don’t worry about perfect edges. Mine are always a little rustic. Carefully lift it onto your baking sheet. This is the tart’s foundation.
Step 4: Soften the cream cheese in the microwave. Whisk in Parmesan, oil, mustard, rosemary, pepper, and the rest of the salt. Then mix in the egg yolk. Add your thin potato and shallot slices. Stir until every piece is coated in that creamy, cheesy sauce. Doesn’t that smell amazing already?
Step 5: Pile the filling in the middle of your dough. Leave a good border all the way around. Sprinkle most of the remaining Parmesan and rosemary on top. Now, fold the dough edges up and over the filling. It’s like tucking a delicious potato blanket into bed.
Step 6: Beat the egg white lightly. Brush it over the folded crust. This gives it a lovely golden shine. Sprinkle the last bit of Parmesan right on the crust. What’s your favorite part of assembling a tart? Share below! I love the final sprinkle.
Step 7: Bake for about 45 minutes. The crust will be golden and the potatoes tender. Let it cool on the pan for just 10 minutes. Then move the whole tart to a rack. Let it cool until just warm. (This wait is the hardest part!) Slice and serve. The crispy, cheesy edges are my favorite bite.
Creative Twists
This tart is a wonderful canvas. You can make it your own so easily. Try sweet potatoes for a different color and flavor. A sprinkle of crispy bacon on top before baking is divine. For a festive touch, use little cookie cutters on the dough border. Which one would you try first? Comment below!
Serving & Pairing Ideas
This tart is a star on its own. I love it with a simple green salad. A dollop of garlicky aioli on the side is also perfect. For drinks, a crisp apple cider is lovely. For the grown-ups, a glass of dry white wine pairs beautifully. Which would you choose tonight?
Keeping Your Tart Happy and Ready
This tart is wonderful the next day. Let it cool completely first. Then wrap it tightly in foil. It will keep in the fridge for three days.
You can also freeze it for a future cozy meal. Wrap the cooled tart in plastic, then foil. It freezes well for up to a month. I once froze one for a surprise guest. She felt so loved!
To reheat, warm slices in a 350-degree oven. This keeps the crust crisp. Batch cooking matters because life gets busy. A ready-made meal feels like a hug on a hard day.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your dough too crumbly? Add another teaspoon of ice water. I remember when my dough fell apart. A little more water fixed it right up.
Are the potatoes still hard? Slice them very thin. Use a sharp knife or a mandoline. This matters for even cooking and a tender bite.
Is the crust not browning? Brush it with that egg white. It gives a lovely golden color. A beautiful crust builds your cooking confidence.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite 1-to-1 gluten-free flour blend. The results are just as good.
Q: Can I make it ahead? A: Absolutely. Make the dough a day or two early. Keep it chilled in the fridge.
Q: No shallot or rosemary? A: A small onion works for the shallot. Dried thyme is a fine swap for rosemary.
Q: Can I double the recipe? A: You can make two tarts side-by-side. Just use two baking sheets. *Fun fact: The word “tart” comes from an old French word for “pie.”*
Q: Any optional tips? A: A drizzle of honey at the end is lovely. It balances the salty cheese perfectly.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this tart. It fills the house with the best smell. Cooking is about sharing stories and good food.
I would love to hear about your kitchen adventures. Tell me about your family’s favorite dishes. Your stories make my day brighter.
Have you tried this recipe? Let me know how it went in the comments below. Happy cooking!
—Elowen Thorn.
Parmesan Potato Christmas Tart
Description
A savory, rustic tart with a flaky crust, creamy Parmesan filling, and tender potato slices, perfect for a holiday meal.
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 very thinly and evenly. The tart can be served warm or at room temperature.