This Savory Potato Tart combines layers of potatoes, flavorful leeks, nutmeg cream, and freshly grated parmesan, surrounded by a flaky crust.
Potato Leek Tart
As much as we love Cheesy Scalloped Potatoes as a classic side dish, this Savory Potato Tart Recipe is a great alternative for a special occasion, brunch, or just for fun. It's easier to serve, travels well, and heats up beautifully the next day. Fresh leeks, nutmeg and rosemary add depth of flavor. It's like Potato Gratin wrapped in a flaky homemade pie crust.
Serve a slice with Roasted Chicken, Lamb Lollipops, or a larger portion for lunch with a Brussels Sprouts Salad.
Ingredients
For the crust
- FLOUR: AP Flour (All Purpose Flour)
- GARLIC POWDER: for a savory pie crust
- PEPPER: freshly ground black pepper
- SALT: kosher salt or sea salt
- BUTTER: cold butter (salted butter, unsalted butter or margarine)
- ICE WATER: filtered water or tap water
For the filling
- RUSSET POTATOES: use a mandolin to thinly slice potatoes
- LEEKS: fresh leeks add depth of flavor
- HEAVY CREAM: whipping cream
- ROSEMARY: we use dried rosemary
- NUTMEG: ground nutmeg
- RED PEPPER: red bell pepper, diced
- PARMESAN CHEESE: freshly shredded parmesan cheese (Parmigiano Reggiano)
*see recipe card for quantities.
Instructions
- Make the Crust: see recipe below* or use pre-made pie crust.
- Preheat oven to 375°F.
- Prepare the Crust: Using a 10" tart pan with false bottom, roll out dough and press into pan and trim excess dough off edges.
- Slice Potatoes: Using a mandolin, slice potatoes very thin and soak in ice water for 5 minutes. Drain and allow to dry for 5 minutes.
- Arrange Potatoes and Leeks: arrange potatoes in pan using a shingle like pattern. Once you have a layer, sprinkle with half the rosemary and half the leeks.
- Repeat with potatoes, leeks and rosemary.
- Add Cream: combine cream and nutmeg and slowly pour over potatoes allowing it to settle down into the potatoes.
- Sprinkle with Cheese: Shred Parmesan cheese over top and sprinkle red peppers on top.
- Bake: Bake for 30-40 minutes until crust and top of tart is browned.
Featured review
❝ lovely recipe! i made it today with red potatoes and they turned out really well. i may also sprinkle in some parm in between layers to make it a little saltier as well. the pastry is phenomenal! can't wait to make it again. ❞
⭐️⭐️⭐️⭐️⭐️
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How to make homemade pie crust
- In a large bowl, combine flour,garlic powder, salt and pepper.
- Cut butter into small pieces and add to flour. Using hands slowly break up butter into flour while lightly squeezing through hands, combining with flour until dough resembles pea like pieces.
- Add 3-4 Tablespoons of ice water and mix until dough forms a large ball.
- Add water 1 tbsp. at a time if dough is too dry.
- Wrap dough in plastic and refrigerate for at least 30 minute (up to overnight).
Top tip
Use a Tart Pan with removable bottom for this recipe. It helps to make sure the tart is cooked all the way through and makes it easy to serve.
Variations
- Cheese: substitute freshly grated Gruyère cheese, cheddar cheese or Asiago cheese (or use a blend of cheeses for more depth of flavor).
- Potatoes: mix in layers of sweet potatoes with the potato layers for a sweeter tart. Or try our Sweet Potato Tart.
- Herbs: rosemary, thyme, and truffle salt all complement this recipe.
Storage
- Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
- To reheat: place in a 350°F oven for several minutes (until warmed through).
🥔 More Potato Recipes
- Creamy Mashed Potatoes: the ultimate mashed potatoes recipe with a key ingredient you never knew was missing
- Pierogi Pizza: creamy mashed potatoes, a blend of cheeses, and sautéed onions, all nestled in a crunchy crust
- Cheesy Scalloped Potatoes: four kinds of cheese, layered between thinly sliced potatoes make this recipe the ultimate comfort food.
- Mashed Potato Salad: this Creamy, addictive potato salad is a game changer that is the most requested at cookouts.
FAQ
We like russet potatoes for this recipe because they are starchy and more uniform in size than most potatoes. Yukon Gold Potatoes or Idaho potatoes also work.
Yes, you can prepare a potato tart ahead of time. Assemble the tart and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the tart and reheat it before serving.
Tarts become watery or soggy when they are undercooked. We recommend using tart pan with removable bottom and increasing the oven temp if necessary. You can also pre-bake the crust for 10 minutes prior to filling it for better results.
Yes. If you do not have a tart pan, use a thin aluminum or glass pie pan. You may have to increase the oven temperature to make sure the tart cooks all the way through.
Absolutely. We like to make this recipe with a pre-made store bought pie crust to save time.
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Savory Potato Tart recipe
Layers of thinly sliced russet potatoes, leeks, and rosemary make this savory potato tart a family favorite at our house.
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
For the crust:
- 1 ¾ C all purpose flour
- 1 teaspoon garlic powder
- ½ tsp pepper
- ½ tsp salt
- 1 stick of cold butter or margarine
- ice water
For the filling:
- 2 lb russet potatoes
- ½ C sliced leeks
- ½ C heavy cream
- 2 tsp rosemary
- 1 tsp nutmeg
- ¼ C diced red pepper
- ½ C shredded parmesan cheese.
Instructions
- In a large bowl, combine flour,garlic powder, salt and pepper.
- Cut butter into small pieces and add to flour. Using hands slowly break up butter into flour while lightly squeezing through hands, combining with flour until dough resembles pea like pieces.
- Add 3-4 Tablespoons of ice water and mix until dough forms a large ball.
- Add water 1 tbsp. at a time if dough is too dry.
- Wrap dough in plastic and refrigerate for at least 30 minute (up to overnight).
- Preheat oven to 375°F.
- Using a 10" tart pan with false bottom roll out dough and press into pan and trim excess dough off edges.
- Using a mandolin, slice potatoes very thin and soak in ice water for 5 minutes.
- Drain and allow to dry for 5 minutes.
- Arrange potatoes in pan using a shingle like pattern. Once you have a layer, sprinkle with half the rosemary and half the leeks.
- Repeat with potatoes, leeks and rosemary.
- Combine cream and nutmeg and slowly pour over potatoes allowing it to settle down into the potatoes.
- Shred Parmesan cheese over top and sprinkle red peppers on top.
- Bake for 30-40 minutes until crust and top of tart is browned.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Entree or Side dish
Nicoletta @sugarlovespices says
Oh yum, Keith! I am really craving a slice of this potato tart right now (it's lunch time, here 😉 )! It looks gorgeous and the flavors are absolutely working together to make this a comforting, delicious dish.
Jackie says
thanks so much Nicoletta! We are really proud of this one! Believe it or not, it tastes even better than it looks!!
Janet Labude says
Cream didn't thicken at all! Help baked for 40 mins. Smelled wonderful and probably would have tasted great but....didn't rate a five but all stars colored in and wouldn't let me fix.
Keith says
Oh no, I am so sorry it didn't turn out for you. I did have one occasion where it didn't thicken perfectly. What my deduction was that the potato was not as hearty and it contained too much water. I have made it 3-4 times and it only happened once. I hope you give it another try and it turns out better for you.
janine says
lovely recipe! i made it today with red potatoes and they turned out really well. the cream didn't reduce as much as i would've liked, but i figure that's due to the type of potatoes i used. i may also sprinkle in some parm in between layers to make it a little saltier as well. the pastry is phenomenal! can't wait to make it again.
Zoe says
I made this today, but made it Vegan - used an Olive Oil crust and Vegan cream/Italian cheese! Flavours still tasted wonderful. My partner loved it and had 2nds then 3rds! Thank you x
Keith says
Thanks so much, that is a great idea. We have tried a few vegan recipes and may take a chance on this one. Not real good at it. Thanks and glad you both enjoyed it.
Jessica Maybanks says
I didn’t have cream, so I just made a white sauce with some very mature cheddar and put it on top and it was absolutely totally delicious. I also skipped the chilling of the pastry because I was impatient and it seemed to work fine. It did roll it very thin though.
Jessica Maybanks says
What is the best way of storing this please?
Jackie says
Hi Jesica, we recommend storing the leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.
To reheat: place in a 350° F oven for several minutes (until warmed through).