By David Tanis
- Total Time
- 2 hours, plus at least 1 hour for chilling
- Rating
- 5(450)
- Notes
- Read community notes
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Featured in: A Savory Potato Tart Recipe With a Relaxed Attitude on Starch
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Ingredients
Yield:8 to 10 servings
- 2cups/250 grams all-purpose flour, plus more for dusting
- ½teaspoon salt
- ½pound (2 sticks) cold unsalted butter cut in ½-inch chunks
- ½cup ice water
- 2pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled
- 1¼cups crème fraîche
- 1tablespoon kosher salt
- ½teaspoon black pepper
- Pinch of grated nutmeg
- 2garlic cloves, minced
- 2teaspoons chopped fresh thyme
- 1egg yolk
- 1tablespoon cream or crème fraîche
For the Pastry
For the Filling
For the Egg Wash
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
388 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 423 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Make the Pastry
Step
1
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.)
Make the Filling
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2
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.
Make the Tart
Step
3
Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12½ 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.
Step
4
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.
Step
5
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.
Ratings
5
out of 5
450
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Cooking Notes
daniel shulman
This is the winner of winners. I have made it a number of times, adding such things as ham, spinach, and mushrooms. I slice the potatoes in a food processor and don't worry about carefully layering them. It all turns out looking dazzling every time. It keeps well in the fridge, and for me is as good cold as hot. It really looks special, and everyone loves it. Well worth it. You'll be greeted with cheers.
Ilene
I have made this delicious tart several times using the lard-free pie crusts from Trader Joe's. It makes a much quicker dinner item and is good for several days as a leftover.
Jane
Great as well:
Leave out the thyme & nutmeg. Add onions & anchovies or chorizo & sauteed strips of poblano.
S. Talarico
Enjoyed this very much. I added a layer of sautéed leeks (2).
sherri
I have made this several times. The crust is perfect and the result beautiful and delicious. I've used the crust for other savory tarts as well as for knishes.
Alan C Brown
The pate brisé was not difficult to make although you needy I leave a little extra time. I used convection so it only needed to bake for about 45 minutes at 375 after the initial 10 minutes at 425. This is a spectacular dish and will elicit wows at your table.
Colin
One small addition to this wonderful recipe. Don't mix the sliced potatoes with the creme fraiche and salt until just before layering in the pie crust. If you mix it too early and let the mixture sit, it will become too watery from the salt.
Mary
The tart cooked beautifully and tasted absolutely fabulous. I made it for my son's vegetarian girlfriend with a salad and with steak for my not vegetarian son. Everyone enjoyed dinner and they even took home the leftovers!
JJNYC
Obviously, this is a "rich" tart. However, it is delicious, easy to make, re-heats in the microwave very nicely and remains very tasty for up to two weeks. I ate it in small increments.
Mpd
Delish! Used heavy cream. Would reduce to one garlic.
Amy
Added sautéed leeks and for that extra 1/4 cup of creme fraiche I went with greek yogurt. Excellent, easy, delicious, and looks super impressive!
Lois
this is beautiful. I catered a luncheon and served it with a kale tahini salad. So beautiful and outstandingly good. I made my own creme fraiche.
DJ
This was the highlight of our family Christmas dinner. As I was prepping, I kept rolling my eyes and wondering why I was going to such bother for a potato dish. Then.. we..ate..it!! It was beautiful and the flavors were so much more than a simple potato side dish. It will stay in rotation and I won’t roll my eyes next time.
Preston
Reduce to 1 tsp of salt
josee
I baked this tart yesterday. First, the crust is a dream to work with and it is absolutely delicious. The tart itself is a delight, I had about 1 1/2 pounds of small yellow potatoes to use up, so down the mouth of the food processor they went, thinly sliced to perfection. I also had a Spanish onion to used up so I caramelized it and added it in a thin layer between two layers of potatoes. A delightful light supper with a green salad.
Deborah T.
This is FANTASTIC! Only change I made was to reduce the salt to 1-1/2 tsp. based on other's comments. Used dried thyme instead of fresh (1 tsp.) and that's it. Huge hit and great leftovers. Used 2 cloves of small garlic...works wonderfully well. Guests actually asked me about the seasoning.Can definitely be prepped in advance if you leave out the salt/seasoning until the last minute. Potatoes did not get watery/oxidized, once immersed in the creme fraiche.
Sandra
I have made this so many times. Every time I think it is going to fail. Every time it is perfect, flaky crust, creamy potatoes, perfect seasoning. Much easier to do than you would expect. And be ready.’people want seconds and thirds. They are amazed at your kitchen prowess. Let them be.
Julia
This is a review just for the crust which I made exactly but then rolled to fit a large cookie sheet. I then baked it the 425 for 10 minutes followed by a ~20 minutes alone. When it was brown but not quite done, I added goat cheese then topped with roasted fennel, roasted red onions and lots of fresh herbs (tarragon, oregano, thyme) then baked for another 20 minutes or so at 325. It was positively divine for an Al Fresca summer dinner.
cyncyn
Delish! It’s a keeper!! I followed the recipe ingredients exactly and it turned out wonderful. I did take the advice of other reviewers and held off on mixing the potato mixture until my bottom layer of crust was in the tart pan. I found it to be somewhat easy to do (but I do have a mandolin, and stand mixer which helps). Next time I make one I’ll try to explore some other flavor profiles and use greyere and ham, or maybe leeks. Possibilities are endless.
Louise Guinther
Super-yummy, and even my cordon-bleu chef friends have commented on it, quite ecstatically.
KM
This. crust. Is. Ridiculously TASTY. I used it to make a mustard green tart, tbh, following the spinach & onion tart recipe on this site…But MY GOD, buttery deliciousness. A new go-to, for sure!
Alexis
Also a note to myself: using a deeper 9" pan makes for another 30-40 minutes in the oven... (still good but better get that 11" tart pan for next time)
Dr. Lupus
Gluten free- almond and coconut flour 5:1
Aldona Jonaitis
I had no creme fraiche so mixed chevere with yogurt, puh half the potatoes in and covered it with basil pesto, then with the rest of the potatoes. it was fabulous.
Liam
I love salt. I used the full tbsp of morton kosher salt. It was salty! Too salty. I'd use 1/2 or 3/4 tbsp of salt at most! AND I LOVE SALT!
kate
Less saltUse 8 inch pan
Gretchen Bishop
Delicious!!
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