Best Jills Basic Potato Tart Recipes

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POTATO TART WITH BACON, GRUYERE, AND ROSEMARY



Potato Tart with Bacon, Gruyere, and Rosemary image

This heavenly Potato Tart layers thin slices of russet potatoes, bacon, gruyere, and rosemary in a flaky pie crust. It's a special recipe that's perfect for brunch!

Provided by Joanne Ozug

Categories     Brunch

Time 2h30m

Number Of Ingredients 7

1 prepared pie crust (pressed into a 10" tart shell)
12 oz package center cut bacon
4-5 large russet potatoes
1 cup grated gruyere cheese
2 tsp chopped fresh rosemary
1 tbsp extra virgin olive oil
salt and pepper

Steps:

  • Cook the bacon in a skillet over medium heat until it's nice and crispy (about 10 minutes). Drain the bacon strips on a paper towel, and pat the excess grease off. Crumble or chop your bacon up into small bits.
  • Preheat the oven to 375 degrees F.
  • Peel the potatoes, then slice them into 1/16″ thick rounds using a mandolin or a knife.
  • Line the potato slices up side by side in one even layer inside the unbaked tart shell. Season with salt and pepper, then sprinkle over 2 tbsp of bacon, 3 tbsp gruyere, and a pinch of rosemary.
  • Repeat 3 more times, until you have 4 layers of potatoes. Drizzle 1 tbsp of extra virgin olive oil on top, and if you are using a tart pan with a removable bottom, place the tart on a sheet pan so butter doesn't drip out from the bottom and burn in your oven.
  • Bake for 45 minutes. Enjoy!

Nutrition Facts : Calories 675 kcal, Carbohydrate 70 g, Protein 19 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 77 mg, Sodium 805 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CARAMELIZED ONION POTATO TART



Caramelized Onion Potato Tart image

Provided by Tyler Florence

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 large onion, sliced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large Russet potatoes, washed
2 to 3 tablespoons butter, broken into small pieces
Special equipment: parchment paper cut into large circle to fit saute pan

Steps:

  • Preheat oven to 350 degrees F.
  • Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
  • Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
  • Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
  • Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
  • Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
  • Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
  • Place the pan into the oven on the top rack and bake for about 45 minutes.
  • When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

POTATO AND CARAMELIZED ONION TART



Potato and Caramelized Onion Tart image

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1/2 box instant pie crust mix
2 tablespoons canola oil
2 large onions, thinly sliced
Salt and freshly ground black pepper
1 russet potato, sliced thinly
4 ounces cream cheese, softened
1 tablespoon Italian seasoning
1 tablespoon spicy brown mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the pie crust according to package instructions. Flatten into a disk and chill in the refrigerator while preparing the filling.
  • In a large saute pan over medium heat, heat the canola oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are dark golden brown, 10 to 15 minutes. Remove from the heat.
  • In the meantime, using the slicing blade attachment of a food processor, or with a box grater, slice half the potato into 1/8-inch-thick slices. Place in cold water to avoid browning. (Reserve the remaining half of potato for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
  • In a small bowl, stir together the cream cheese, Italian seasoning, mustard and season with salt and pepper.
  • Remove the pie crust from the fridge and roll into a 12-inch round about 1/4-inch thick. Place on a parchment-lined baking sheet. Spread the cream cheese mixture in an even layer over the pie crust, making sure to leave a 1-inch border around the edge.
  • Dry the potatoes thoroughly and place an even layer on top of the cream cheese, overlapping slightly to fit and keeping 1/2-inch from the edge of the cream cheese. Over the top of the potatoes place an even layer of caramelized onions. (Reserve 1/2 cup of the onions for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Fold over the edges of the crust to create a 1-inch-wide border around the tart filling.
  • Bake until the crust is golden and the potatoes are cooked through, 30 to 35 minutes. Allow to cool for 5 minutes before slicing.

JELL-O PATRIOTIC MINI FRUIT TARTS



JELL-O Patriotic Mini Fruit Tarts image

Get a taste of fruit tart heaven with these JELL-O Patriotic Mini Fruit Tarts! Make these JELL-O Patriotic Mini Fruit Tarts for your next party!

Provided by My Food and Family

Categories     Home

Time 52m

Yield 24 servings

Number Of Ingredients 6

1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup thawed COOL WHIP Whipped Topping
1 cup fresh raspberries
1/2 cup fresh blueberries

Steps:

  • Heat oven to 450ºF.
  • Spray 24 mini muffin pan cups lightly with cooking spray. Cut each pie crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
  • Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until pie crusts are cooled.
  • Cut off one bottom corner of filling bag; use to fill pie crusts. Top with berries just before serving.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 4.174 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

SWEET POTATO TART



Sweet Potato Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

4 1/2 cups flour
12 ounces cold diced butter
2 teaspoons salt
3/4 to 1 cup ice water
2 cups cooked sweet potatoes, peeled, boiled, drained, and mashed
4 eggs
1 cup light brown sugar
1 orange, juiced
1 cup heavy cream
2 ounces unsalted butter, melted and slightly cooled
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
2 cups heavy cream
1 tablespoon ground cinnamon
1 tablespoon sugar

Steps:

  • In a food processor, combine the flour, butter, and salt, and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough.
  • Do not knead, you are just slightly manipulating it. Form into a disc and wrap. Chill. Roll out on floured surface and place in greased 9-inch tart pan. Blind bake tart shell for 10 minutes in a 350 degree F oven.
  • In a mixing bowl, combine sweet potato puree, eggs, sugar, orange juice, heavy cream, butter, and spiced thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree F oven and bake for 25 minutes or until center is set. Let cool.
  • Whip cream, cinnamon, and sugar to desired consistency.

SAVORY POTATO TART



Savory Potato Tart image

We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.

Provided by David Tanis

Categories     dinner, lunch, pies and tarts, appetizer, main course, side dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

2 cups/250 grams all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
1/2 cup ice water
2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled
1 1/4 cups crème fraîche
1 tablespoon kosher salt
1/2 teaspoon black pepper
Pinch of grated nutmeg
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 egg yolk
1 tablespoon cream or crème fraîche

Steps:

  • Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
  • Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
  • Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
  • Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
  • Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram

SAUSAGE, SPINACH AND POTATO TART



Sausage, Spinach and Potato Tart image

Provided by Nancy Fuller

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
12 tablespoons butter (1 1/2 sticks), cold and sliced into chunks
1 large egg, lightly beaten
1 tablespoon cold water
1 small Yukon gold potato, finely diced
Kosher salt
1 tablespoon olive oil
8 ounces bulk mild or sweet Italian pork sausage
3 cups fresh baby spinach
Freshly ground black pepper
4 green onions, sliced
3 large eggs
1/2 cup milk
1 cup grated gruyere cheese

Steps:

  • For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
  • Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
  • For the filling: Preheat the oven to 400 degrees F.
  • While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
  • Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
  • Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
  • Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
  • Remove the pie weights and parchment paper and continue baking for 10 minutes more.
  • Turn the oven temperature down to 350 degrees F.
  • Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
  • Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

INDIVIDUAL POTATO-AND-ONION TARTES TATIN



Individual Potato-and-Onion Tartes Tatin image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 5-inch tartlets

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter, cold, cut into small pieces, plus more for pans
All-purpose flour, for dusting
1 (17 1/4-ounce) standard package store-bought puff pastry
4 medium yellow onions, peeled, cut into 1/4-inch-thick rounds
5 small new potatoes, peeled
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
Pinch of sugar

Steps:

  • Very generously butter six 5-inch round metal pie plates; set aside. On a lightly floured work surface, roll out puff pastry to a scant 1/4-inch thickness. Using a cutter or a small plate as a guide, cut dough into 4 1/2-inch rounds. Prick rounds all over with a fork. Transfer to a parchment-lined baking sheet; chill until firm, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
  • Lay two or three onion rounds on the bottom of each pie pan. Using a mandoline or sharp knife, slice potatoes into thin rounds, about a scant 1/4 inch thick. Place potato slices, slightly overlapping, over the onion in two layers of concentric circles (they should completely cover the onion). Sprinkle potatoes generously with salt and pepper. Place chilled puff pastry rounds on top of the potatoes in each pie plate. Bake until golden brown, about 20 minutes.
  • Immediately invert tartlets onto a platter. In a small saucepan, combine balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces to a syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper. Glaze tartlets with balsamic syrup and serve warm.

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