Potato and Parmesan Tart
By America's Test KitchenPublished on January 27, 2022
Time
2¾ hours, plus 30 minutes cooling
Yield
Serves 6 to 8
Ingredients
1½ cups (7½ ounces/213 grams) all-purpose flour 1 teaspoon table salt, divided10 tablespoons unsalted butter, cut into ½-inch pieces and chilled6-7 tablespoons ice water 4 ounces (113 grams) cream cheese 2 ounces (57 grams) Parmesan cheese, grated (1 cup), divided2 tablespoons extra-virgin olive oil 2 teaspoons Dijon mustard 1 ½ teaspoons minced fresh rosemary, divided¼ teaspoon pepper 1 large egg, separated1 pound russet potatoes, peeled and sliced ⅛-inch thick1 shallot, sliced thin
Before You Begin
A mandoline makes quick work of evenly slicing the potatoes. We use russet potatoes for their starchiness here, but you can substitute Yukon Gold potatoes, if desired.
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.
Time
2¾ hours, plus 30 minutes coolingYield
Serves 6 to 8Ingredients
1½ cups (7½ ounces/213 grams) all-purpose flour
1 teaspoon table salt, divided
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
6-7 tablespoons ice water
4 ounces (113 grams) cream cheese
2 ounces (57 grams) Parmesan cheese, grated (1 cup), divided
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 ½ teaspoons minced fresh rosemary, divided
¼ teaspoon pepper
1 large egg, separated
1 pound russet potatoes, peeled and sliced ⅛-inch thick
1 shallot, sliced thin
Test Kitchen Techniques
Ingredients
1½ cups (7½ ounces/213 grams) all-purpose flour
1 teaspoon table salt, divided
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
6-7 tablespoons ice water
4 ounces (113 grams) cream cheese
2 ounces (57 grams) Parmesan cheese, grated (1 cup), divided
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 ½ teaspoons minced fresh rosemary, divided
¼ teaspoon pepper
1 large egg, separated
1 pound russet potatoes, peeled and sliced ⅛-inch thick
1 shallot, sliced thin
Test Kitchen Techniques
Ingredients
1½ cups (7½ ounces/213 grams) all-purpose flour
1 teaspoon table salt, divided
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
6-7 tablespoons ice water
4 ounces (113 grams) cream cheese
2 ounces (57 grams) Parmesan cheese, grated (1 cup), divided
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 ½ teaspoons minced fresh rosemary, divided
¼ teaspoon pepper
1 large egg, separated
1 pound russet potatoes, peeled and sliced ⅛-inch thick
1 shallot, sliced thin
Test Kitchen Techniques
Why This Recipe Works
To prevent the potatoes from sliding around, we sliced them extra-thin and folded them into a mixture of softened cream cheese, mustard, shallot, and Parmesan cheese. A bit of rosemary served as the perfect savory pairing for the Parmesan. A light brush of egg white on the pastry dough before baking gave us a golden crust and acted as glue for holding a bit more cheese, making the crust just as savory as the filling.
Before You Begin
A mandoline makes quick work of evenly slicing the potatoes. We use russet potatoes for their starchiness here, but you can substitute Yukon Gold potatoes, if desired.
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.
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