Potato Tart

Lisa

A savory delight featuring tender potato slices in a creamy filling, nestled in a flaky, buttery crust. With layers of flavor including nutmeg and garlic, this rustic dish promises irresistible taste and charm for any occasion.

5 from 18 votes

Print Recipe Pin Recipe

Course Appetizer

Cuisine French

Servings

Calories 431 kcal

Ingredients

Crust Ingredients:

1 ¼ cups flour
1 tsp salt
½ cup chilled butter
2-3 Tbsp ice water

Filling Ingredients:

2 pounds potatoes
¾ cup heavy cream
½ tsp ground nutmeg
3 garlic cloves, grated
½ tsp salt
¾ cup sour cream
4 Tbsp butter

Instructions

Make the crust: In a small bowl, combine the flour, salt, and chilled butter. Use a pastry cutter or 2 knives to cut the butter into the flour until it resembles small crumbs. Add the ice water 1 tablespoon at a time until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate until ready to use.
Preheat the oven to 400°F (200°C). Roll out the pastry dough and fit it into the base of a 9” tart pan with a removable bottom.
Scrub the potatoes well or peel them if desired. Using a mandolin or knife, slice the potatoes into thin pieces, about ⅛” thick.
In a small bowl, mix the heavy cream, nutmeg, grated garlic, and salt.
Spread the sour cream over the bottom of the tart pan. Arrange the potato slices in an overlapping pattern, covering the entire inside of the tart pan.
Pour the cream mixture over the potatoes and sprinkle with salt and pepper if desired. Dot the top with small pats of butter.
Place the tart pan on a baking sheet to catch any spills, then bake for 40 minutes or until golden brown and bubbly.
Allow the tart to cool slightly before slicing and serving. Enjoy!

Nutrition

Calories: 431kcalCarbohydrates: 37gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 593mgPotassium: 557mgFiber: 3gSugar: 2gVitamin A: 994IUVitamin C: 23mgCalcium: 61mgIron: 2mg

Keyword French Prunes Tart, Potato Tart