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Wednesday, September 10, 2014

Recipe: Potato Tart - Potato and Mustard Custard-Style Tart

Recipe: Potato Tarts

Potato and Mustard Custard-Style Tart 

Baked 09.05.14

Potato and Mustard Custard-Style Tart:

Savory custard with mustard seed and diced Idaho potatoes

As a simple egg and potato custard set in a blind-baked shell, this is perhaps the most traditional tart among the four. With a large quantity of diced potatoes and cheese in the mix, it could be interpreted as a less-eggy quiche.

Potato and Mustard Custard-Style Tart

- The Recipes -

Potato and Mustard Custard-Style Tart:

Savory custard with mustard seed and diced Idaho potatoes

YieldOne 8"/9" Tart

  • 240g Pate Brisee (link to dough recipe)
  • Idaho Potatoes - 450g (3 medium)
  • Egg: 1 ct
  • Milk: 80g (1/3 Cup)
  • Gruyere Cheese: 50g (0.5 Cup)
  • Mustard Seed: 10g (1 Tbls)
  • Tomato: 1 medium
  • Salt to taste


Chef’s note: The blind baked shell can be prepared a day in advance.

2. Par-cook the potatoes: Wash, dry and peel the potatoes. Dice the potatoes into 1/4" cubes.

Place the potatoes in a medium pot of cold, salted water over high heat. Once the water reaches a boil, cook the potatoes for two minutes. Remove the pot from the heat, drain the water and place the potatoes in a single layer on a sheet pan to cool. The potatoes should be undercooked and still have a crunch. They will finish cooking when the tart is baked.

Chef’s note: To prevent oxidation while you work, place the cut potatoes in a bowl of cold water with a little bit of vinegar.

Sheet Pan of Cooling Cubed Potatoes

3. Prepare the custard: In a medium bowl, briefly whisk the egg and milk. Stir in the grated cheese with a dash of salt and pepper.

4. Arrange to cooled, diced potatoes in a single layer on the bottom of the tart shell. Pour the custard mixture over the potatoes. The liquid should cover the potatoes. Dust the top of the custard with the mustard seed.

Thinly slice the tomato and arrange the slices on top of the custard. Dust the tart lightly with salt and pepper.

Bake the tart at 250 degrees Fahrenheit for 15 - 20 minutes, until the custard has set and the cheese is fully melted.

Chef’s note: The diced potatoes do not need to be completely cooled before adding them to the tart. You simply have the option to prepare the potatoes in advance of the rest of the tart. The potatoes should not be hot-out-of-the-water, however.

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