Lately, potatoes have been on the menu a lot and so have tarts. Mostly, sweet dessert tarts like this but once in a while I need to change things up. It was time to try my hand at a savory version. In addition to potatoes and kale, I also had a wedge of Petit Basque cheese in the fridge that was a welcome addition to the flavors going on here. There are a few steps here, but good news is part of this can be done the day before because who wants to spend their entire day slaving away in the kitchen? Get the tart dough and kale mixture done the day or night before. Come to think of it, you could even boil the potatoes in advance too. Then, the next day, throw it all together and bake off right before lunch. Here’s to some delicious weekend cooking. Cheers!
Recipe adapted slightly from Bon Appetit
2 cups all purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
2 tablespoons (or more) cold water
Blend flour and salt in processor. Add butter; using on/off turns, cut in butter until coarse meal forms. Add egg and 2 tablespoons cold water. Blend until moist clumps form, adding more cold water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 375°F. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut out 5-inch rounds, gathering scraps and rerolling dough as needed to make 6 rounds total. Transfer rounds to six 4 1/2-inch-diameter tart pans with 3/4-inch-high sides and removable bottoms. Press dough onto bottom and up sides of each pan, extending 1/8 inch above tart pan edge. Bake crusts until golden brown, pressing down with back of fork if bubbles form, about 22 minutes. Cool.
1 bunch purple kale, stemmed and sliced into 1/4″ ribbons
1/2 small onion, diced
1 garlic clove, minced
15 kalamata or black olives, seeded and rough chopped
1/4 tsp salt
olive oil, enough to thinly coat the bottom of a pan
In a large saute pan, heat olive oil on medium heat. When pan is warm, lower heat to low setting. Add the onion and garlic and cook on low with the lid on for 5 minutes until onions turn translucent and soft. Do not let them brown. Add the kale and salt. Stir to coat kale leaves and replace the lid. Continue cooking on low for another 5-7 minutes until kale has wilted. Remove from heat and stir in the olives. Set aside to cool.
Potatoes and Custard Filling:
8 ounces fingerling or baby Dutch yellow potatoes
2 large egg yolks
2/3 cups whipping cream
1/4 teaspoon salt
Pinch of ground black pepper
Pinch of ground nutmeg
6 ounces Petit Basque cheese, cut into 6 slices
Meanwhile, place potatoes in small saucepan. Add enough water to cover by 1 inch. Boil until potatoes are tender when pierced with knife, about 10 minutes. Drain; cool. Cut potatoes crosswise into 1/4-inch-thick rounds.
Preheat oven to 325°F. Whisk yolks, cream, salt, pepper, and nutmeg in small bowl to blend. Divide onions among crusts, spreading evenly. Arrange potato slices in single layer over onions. Divide egg mixture among pies.
Bake pies until edge of filling is set, about 7 minutes. Top each pie with 1 slice cheese. Bake until cheese melts, about 4 minutes. Cool slightly. Remove sides from tart pans and serve pies warm or at room temperature.