Potatoes. Blue cheese. Egg custard. Rosemary. Butter crust. Does it get any better than this? (Hint: no) I threw this gorgeous little thing together for a potluck on Sunday. I’ve had it bookmarked over on Smitten Kitchen since she posted it and it was just as good as I thought it was going to be. But again, if you look at the ingredients, it’s kind of a no-brainer, right?
This potato and blue cheese tart starts with a flaky-as all get-out butter crust. I mean it; I mangled that crust and it was STILL tender and perfect. When I say mangled, I actually mean obliterated. I know the rules: Blend just enough, don’t overknead, KEEP. THE. PASTRY. COLD. It’s the last one I failed on. I ended up essentially pressing large, semi-rolled pieces into the pan. But hey, my ridiculousness didn’t effect the final product at all.
If you get past the crust, the rest is a breeze. You parboil a bunch of thinly-sliced red potatoes (mandoline to the rescue!) and layer them all pretty-like in your tart pan. Pour cream and egg into the crevices and sprinkle with chopped rosemary. And then comes the cherry on top.
In my opinion, a good stinky blue cheese is one of the worlds great creations. Smells like feet, tastes like heaven. How does one improve upon heaven? Well with potatoes and rosemary and butter of course.
Potato and Blue Cheese Tart
Adapted from Smitten Kitchen who adapted from Gourmet
This is really delicious. As I mentioned above, careful with the crust, it’s a bit tricky. Make sure you keep it cold. I think one of the best things about this tart is that it’s delicious hot or room temp, so it’s a perfect make-ahead dish. It’s not quite as good after it’s been refrigerated though-potatoes get a bit weird when they’ve gone below a certain temp. That’s not to say I haven’t been enjoying it for a couple days, regardless.
1 1/4 (5 1/2 oz) cups flour
1 T. plus 2 teaspoons cornstarch
1/4 t. salt
1 T. rosemary
6 T. (3 ounces) butter, diced into bits
1 large egg
- Combine the flour, cornstarch, salt, and diced butter in the bowl of a food processor. Place the bowl in the freezer for a few minutes
- Pulse just until large pebbles form
- Add one egg and pulse just until combined. The dough will be very very dry
- Pour onto a floured surface and knead until knead ’til it comes together. At this point, if it seems a bit warm, wrap it in plastic wrap and put it in the fridge
- Roll the dough out to a 12″ circle and press into 9″ tart pan. Trim the edges and chill for 30 min
While the crust chills, prepare the filling…
1 lb small red potatoes, sliced 1/4″ thick
1 c. heavy cream
1 lg egg yolk
1/4 lb blue cheese, crumbled
1 T. finely chopped rosemary
Fine sea salt and pepper for sprinkling
- Heat oven to 350°F
- Boil the potato slices in salted water until tender (~10 min)
- Whisk the cream and egg, add salt and pepper to taste
- Dry potato slices and arrange, overlapping in chilled tart crust
- Pour the cream and egg mixture over the potatoes
- Sprinkle with salt, pepper, rosemary, and finally, blue cheese
- Bake for 45-50 min until browned and bubbling. If your tart pan had a removable bottom or is very very full, you may want to place it on a cookie sheet to catch drips