My Cozy Kitchen Secret
I love a recipe that feels like a hug. This tart is just that. It mixes potatoes and cheese in a crispy crust. It is perfect for a special breakfast or a simple supper.
I first made it for my grandson one chilly morning. He said it tasted like Christmas. The name just stuck. Now I think of him every time I bake it. Do you have a dish with a special story or name?
Why This Tart Matters
This is more than just food. It is about making something beautiful with simple things. A potato can become a star. That is a good lesson for life, I think.
Also, working with dough teaches you patience. Your hands make something real. That feeling matters in our busy world. It slows you down in the best way.
A Little Story About Dough
My first crust was a disaster. I used warm butter. It turned into soup! I still laugh at that. Now I keep everything very cold.
The food processor is your friend here. Pulse until it looks like pebbles. Then add the ice water. Fun fact: The ice water keeps the butter bits solid. That is what makes the crust flaky later!
Building Your Flavor Nest
Now for the fun part. Mix the soft cream cheese with Parmesan and rosemary. Doesn’t that smell amazing? It is the glue for our potatoes.
Slice the potatoes very thin. A mandoline helps, but please be careful. I use the guard every time. Toss them in that cheesy mix until every piece is coated. What is your favorite herb? I sometimes use thyme instead of rosemary.
The Rustic Fold
Pile the filling in the middle of your dough. Leave a big border. Then fold the edges up over the filling. It does not need to be perfect.
Those folded, messy edges are my favorite part. They look so homey and honest. Brush the crust with egg white for a golden shine. Then into the oven it goes. The wait is the hardest part!
Your Turn to Share
When you pull it out, let it rest. This lets the flavors settle. Then slice it warm. The crust will be crisp, the potatoes tender.
I love to see what you create. Will you serve this for a holiday or a Tuesday? Tell me, what would you eat with it? A simple green salad is perfect on the side.
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 Cheesy Potato Christmas Tart
Hello, my dear. Come sit at the table. I want to tell you about my favorite holiday tart. It’s like a warm, cheesy hug on a plate. The potatoes get so soft and golden. The parmesan makes it taste rich and cozy. I first made this for my grandson, Finn. He said it looked like a present wrapped in pastry. I still laugh at that. Doesn’t that smell amazing? Let’s make some new memories together.
Instructions
Step 1: Put your flour and half the salt in the food processor. Give it a quick whir. Now scatter your cold butter pieces on top. Pulse it until it looks like pebbly sand. Pour in six tablespoons of ice water. Process it just until it comes together. (Keep your butter cold for a flaky crust!)
Step 2: Turn the dough onto your counter. Gently shape it into a little square. Wrap it up tight in plastic wrap. Let it rest in the fridge for an hour. This nap makes the dough easier to roll. What’s the most important tool for pastry? Cold hands or a warm heart? Share below!
Step 3: Heat your oven to 375 degrees. Line a baking sheet with parchment paper. Let your dough sit out for ten minutes. Then roll it into a big rectangle. Carefully move it to your baking sheet. I always dust my rolling pin with a little flour first.
Step 4: Soften the cream cheese in the microwave. Whisk in parmesan, oil, mustard, rosemary, and pepper. Now whisk in the egg yolk. Add your thin potato slices and shallot. Stir until every piece is coated in that creamy, cheesy sauce.
Step 5: Pile the filling onto the center of your dough. Press it flat, leaving a big border all around. Sprinkle more parmesan and rosemary over the top. This is the fun part. It’s like building a little savory bed.
Step 6: Fold the long sides of dough over the filling. Then fold the short sides in, like wrapping a gift. Beat the egg white and brush it on the crust. Sprinkle the last bit of parmesan over everything. (This egg wash gives you a beautiful golden shine.)
Step 7: Bake for about 45 minutes. It’s done when the crust is golden and the potatoes are tender. Let it cool on the pan for ten minutes. Then move it to a rack to cool a bit more. Slice it while it’s still warm. Oh, that first cheesy bite is pure joy.
Creative Twists
Try sweet potatoes instead of russets. They add a lovely color and a touch of sweetness.
Add some crispy chopped bacon. Mix it right into the cheesy filling before baking.
Use thyme instead of rosemary. It gives a softer, gentler herby flavor.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This tart is a star all by itself. I love it with a simple green salad. A spoonful of cranberry sauce on the side is also lovely. For a drink, a crisp apple cider is perfect. For the grown-ups, a glass of chilled white wine pairs beautifully. It cuts through the richness. Which would you choose tonight?
Keeping Your Tart Tasty
Let’s talk about keeping your tart delicious for later. Once cooled, wrap it tightly in foil. It will be happy in the fridge for three days. You can also freeze it for a cozy future meal. Wrap it well in plastic, then foil. It freezes nicely for up to a month.
To reheat, warm slices in a 350-degree oven. This keeps the crust crisp. I once microwaved a slice. It went soft! The oven is much better. You can also make the dough ahead. Just keep it chilled for two days. This saves you time on a busy day.
Batch cooking matters. It gives your future self a gift. A ready-made meal brings comfort on a tired evening. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Every cook faces little problems. Here are easy fixes. First, a soggy bottom crust. Always bake your tart on a parchment-lined sheet. This lets heat circle the crust. I remember when my first tart was doughy underneath. The baking sheet was the fix!
Second, potatoes not cooking through. Slice them very thin, like a coin. A mandoline helps. Thick slices stay hard. Third, the dough tears when you fold it. Just patch it with a scrap. Pinch it together. No one will ever know.
Fixing these issues builds your confidence. You learn that mistakes can be mended. It also makes the flavor perfect. Every bite will be just right. 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 still lovely.
Q: Can I make it ahead? A: Absolutely. Assemble the whole tart. Keep it chilled for a few hours before baking.
Q: What if I don’t have shallots? A: A small onion works fine. Just slice it very thin.
Q: Can I double the recipe? A: You can make two tarts. I don’t recommend making one giant one. It may not cook evenly.
Q: Any optional tips? A: A sprinkle of crispy bacon on top is wonderful. *Fun fact: The word “tart” comes from an old French word meaning “pie.”* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this tart. It fills the house with a wonderful smell. It is perfect for sharing with people you love. Cooking is about making memories, not just meals.
I would love to hear about your cooking adventure. Tell me all about it in the comments. Have you tried this recipe? I am cheering for you in your kitchen.
Happy cooking!
—Elowen Thorn.
Parmesan Potato Christmas Tart
Description
Potato and Parmesan Tart
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.