Potato tart

Ingredients

• 300 gplain flour
• 120 g, cold and cut into small piecesbutter
• 2egg yolks
• ½ teaspoonsalt
• 1,200 gwhite potatoes
• 2eggs
• 130 g, at room temperaturebutter or margarine
• 3 tablespoonsgrated Parmesan
• 250 mlmilk
• to tastesalt
• to tasteblack pepper
• 30 ml, very cold; only if neededwater

Instructions

1. 1

   Rub in butter

   Sift the flour and salt into a bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture is grainy, like coarse crumbs.

2. 2

   Make the dough

   Bring the flour mixture into a mound and make a well in the centre. Pour in the beaten egg yolks and mix quickly until the dough is smooth and evenly combined. If it feels too firm, add 30 ml of very cold water.

3. 3

   Chill the pastry

   Shape the dough into a ball, wrap it in cling film and refrigerate, covered, for at least 30 minutes.

4. 4

   Line the tin

   Roll the pastry into a thin disc. Transfer it to a 24 cm tin lined with baking paper, letting the pastry extend over the rim. Prick the base and sides with a fork, then leave it to rest.

5. 5

   Prepare potatoes

   While the pastry rests, wash, boil and peel the potatoes. Press them through a potato ricer into a bowl.

6. 6

   Mix the filling

   Stir the eggs, milk, room-temperature butter, Parmesan, salt and pepper into the potatoes.

7. 7

   Fill the pastry

   Spoon the filling into the pastry-lined tin and level it with a wooden spatula. Fold the overhanging pastry over the filling.

8. 8

   Bake the tart

   Bake in a preheated oven at 180°C for 35–40 minutes, until the tart is golden. Remove it from the oven and serve warm.

What is potato tart?

This Italian savoury tart brings together shortcrust pastry and a creamy mashed-potato filling. The filling is enriched with butter, milk, eggs and Parmesan, then baked until the pastry and exposed top are golden.

The method works by keeping the pastry handling quick and giving it time to chill, while the riced potatoes make a smooth base for the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 12g protein, 64g carbs, 25g fat.

The potatoes and flour provide most of the carbohydrates, while the pastry butter and filling butter or margarine contribute much of the fat. Eggs, milk and Parmesan provide protein, with the cheese and added salt also contributing sodium. Pair a slice with a generous salad or non-starchy vegetables for a more balanced plate.

A tender savoury pastry

Cold butter: rubbing it into the flour creates the coarse, sandy texture that gives the pastry a tender crumb. Work briskly so the butter does not soften too much.

Egg yolks: these bring the dough together and add richness. If it remains too firm to combine, the method allows a little very cold water.

Get the potatoes smooth

White potatoes: boil them until tender enough to pass through a potato ricer, then peel them. Ricing helps break them up evenly for a smooth filling.

Filling ingredients: mix in the eggs, milk, room-temperature butter and Parmesan after the potatoes are mashed. Season with salt and pepper to taste.

Line the tin carefully

Pastry base: roll the dough into a thin disc and place it in a 24 cm tin lined with baking paper. Leave some pastry hanging over the rim so it can be folded over the filling later.

Fork pricks: pierce the base and sides before adding the filling, then let the pastry rest as directed. This prepares the shell for the filling without adding an extra baking stage.

Look for a golden finish

Bake time: the tart needs 35–40 minutes in an oven preheated to 180°C. Start checking towards the shorter end of that range.

Doneness cue: take it out when the tart is golden. The recipe does not specify a separate test for the filling, so use the stated colour cue and serve it warm.

Serving the tart

Warm slices suit a simple green salad or cooked vegetables, which add freshness alongside the buttery pastry and potato filling. Cut the tart into eight portions as a main dish or smaller pieces for a shared table.

Let it settle briefly after baking so the slices are easier to lift from the tin, while still serving it warm.

Recipe notes & tips

• Keep the pastry butter cold when rubbing it into the flour.
• Handle the pastry briefly to avoid warming it with your hands.
• Chill the wrapped dough for at least 30 minutes before rolling.
• Use a potato ricer for an evenly mashed filling.
• Leave the pastry overhanging the tin so it can be folded across the filling.
• Serve the tart warm, as directed.

Variations

• Add herbs: stir chopped parsley or thyme into the potato filling.
• Use mature cheese: replace some of the Parmesan with another finely grated hard cheese.
• Add spring onions: fold finely sliced spring onions into the filling for a mild savoury note.
• Include greens: mix cooked, well-drained spinach into the potato mixture.
• Make smaller portions: bake the filling in individual pastry cases, adjusting the baking time to suit their size.

Common mistakes to avoid

• Soft pastry butter: keep it cold so it rubs into the flour without turning greasy.
• Overworked dough: mix only until the pastry comes together to help keep it tender.
• Lumpy potatoes: pass the cooked potatoes through a ricer before mixing in the other filling ingredients.
• Pastry flush with the rim: leave an overhang so there is enough dough to fold over the filling.
• Uneven filling: level it with a spatula before baking for a more even top.
• Taking it out too soon: bake until the tart is golden, allowing up to 40 minutes.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven until warmed through; the pastry may soften slightly after storage.

Frequently asked questions