A tidy package of savory potatoes and cheese in a flaky crust. This tart is easy to make and has a creamy and cheesy filling that is a tasty counter to the crunchy dough.
With recipes sometimes the whole is greater than the sum of its parts. This is definitely one of those recipes. On their own, potatoes are fine and parmesan is definitely a preferred cheese in my home. But put together in rustic and flaky dough, all ingredients go under a transformative change. The parmesan potato tart is a tidy little package of potatoes, leeks, garlic, herbs, and cheese.
The parmesan potato filling
Imagine scallop potatoes in a crust. The filling has some of the same ingredients you may use for your favorite creamy potatoes. You can change the cheese to your favorite if you prefer. While an aged cheddar would work nicely, I would sprinkle it between the potatoes, not on top. The cheese may turn a little too dark while the tarts bake.
From one recipe of butter flaky pie dough, you can make 6 flaky tart shells. While it is perfectly acceptable to make one large tart, I'll be honest, I'm greedy and want my own.
There is something appealing about having your own little anything - time, space, dessert. Like a moment stolen in a day filled with commitments. Or finding your own little corner to have a quiet moment. Or having a tart all to yourself.
It is not an unusual occasion that this is my dinner, along with a green salad. I could definitely see the tart as a side with some roasted chicken. But you can cut it into quarters or halves and you have an appetizer the next time friends stop by. Having dropped by at the right time for a parmesan potato tart, I am sure they would consider themselves lucky friends,
Parmesan Potato Tarts
- sheet pan, sauce pan
- 1 pound small potatoes sliced very thin
- 1 leek sliced thin
- ½ cup heavy cream
- ½ tablespoon butter
- 3 cloves garlic minced
- 1 tablespoon rosemary minced
- ½ cup Parmesan cheese grated
- salt and pepper to taste
- 2 tablespoons chives minced
- 1 recipe Butter Flaky Pie Dough link in notes
Roll the dough
- Preheat oven to 375°. Line the sheet pan with a piece of parchment paper.Separate pie dough into 6-3 ounce portions. On a floured surface, roll each dough portion into a 7 ½ - 8 inch circle. Chill the dough circles while preparing the other ingredients.
Prep the filling
- Add cream, butter, garlic, rosemary, and thyme to a sauce pan. Heat until the cream is simmering and slightly thickened. Slice the potatoes very thin. It is very helpful if you have a mandolin. Add the potatoes to the cream and stir, coating each slice.
Add the filling to the dough
- Lay the potatoes on the dough in a circular pattern, overlapping each slice. Once a layer is completed, season with a little salt and pepper. Sprinkle some of the sliced leeks and parmesan cheese on top. Start another layer of potatoes on top of the previous one. Again add the salt, pepper, leeks and cheese. Continue with the other 5 tarts. Place on the sheet tray.
Finish the tarts
- Once all 6 tarts are assembled, add two teaspoons of the cream to the top of the potatoes. Sprinkle with chives. Put in the oven and bake to 1 hour. It helps to turn the sheet tray half-way after 30 minutes so that each tart bakes evenly.
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