Honey Mustard Potato Tart

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This tangy, savory honey mustard potato tart makes the perfect, crowd-pleasing appetizer for your next holiday party.

Today’s post is sponsored by Maille. Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…

Entertaining for the holidays? This honey mustard potato tart is the ideal appetizer. Why?

• The dough can be made well in advance and frozen.
• The tart can be cut into small squares and feeds several people.
• It can be served straight from the oven or at room temperature.
• It makes a pretty presentation, perfect for your holiday table!

My french onion tart is one of my most popular recipes, especially around the holidays. It gets rave reviews and it’s always the first thing to go when I throw a party.

I used that recipe as inspiration for today’s potato tart. Same flaky crust, but I’ve topped it with honey mustard, cheddar cheese, and thinly sliced potatoes that get gorgeously golden and caramelized as they bake.

Maille Honey Dijon Mustard is my ace in the hole for this recipe. It gives the potato tart a tangy, bold flavor. Just a few tablespoons of this honey mustard is all it takes to give this tart depth and zing. You can serve it alongside the baked tart if you want a little extra for dipping.

Let’s make a Honey Mustard Potato Tart

1. Roll out the dough into a 10 x 14 inch rectangle.
2. Trim the edges.
3. Spread the honey mustard over the dough, extending to the edges.
4. Sprinkle diced onion and chives over the mustard.

5. Sprinkle with cheese.
6. Arrange the potato slices in diagonal lines over the pastry.
7. Brush the potato slices with cream, sprinkle with salt and chives and dot with butter.
8. Bake until golden brown. Slice and serve.

Tips for success

• The dough comes together in minutes in your food processor and can be made well in advance and frozen until you’re ready to use it.
• A mandolin is the ideal tool to get very thin and uniform potato slices.
• Arrange the potato slices in diagonal, slightly overlapping rows for a pretty presentation.
• If the edges of the tart get too brown as it bakes, cover them with foil.
• The tart can be sliced into squares, strips, or wedges, but no matter how you slice it (yes I went there), it’s just plain delicious.
• Tart can be served right out of the oven or at room temperature, which makes it ideal for parties.

More Holiday Favorites

• French Onion Tart
• Sausage Rolls
• Christmas Wreath Caprese Salad
• Cranberry Chutney and Brie Crostini
• Lemon Thyme Caramel Corn

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Honey Mustard Potato Tart

Prep Time

30 mins

Cook Time

40 mins

Resting Time

1 hr

Total Time

1 hr 10 mins

 

This tangy, savory honey mustard potato tart makes the perfect, crowd-pleasing appetizer for your next holiday party.

Course: Appetizer

Cuisine: American

Keyword: potato tart

Servings: 8 servings

Calories: 249 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Pastry

• 2 cups AP flour
• 1/2 tsp kosher salt
• 1 Tbsp sugar
• 12 Tbsp cold unsalted butter, diced (1 1/2 sticks)
• 1/2 cup ice water

Honey Mustatrd Potato Tart

• 3 Tbsp Maille Honey Dijon Mustard
• 2 Tbsp fresh chives, minced (divided)
• 2/3 cup onion, finely chopped
• 1 1/2 cups sharp cheddar cheese (6 oz)
• 1 lb yellow potatoes (about 3 medium potatos)
• 2 Tbsp heavy cream
• 2 Tbsp unsalted butter, diced
• 1 tsp kosher salt

Instructions

Pastry

1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.

2. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
3. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Make the tart

1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.

2. Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you slice the potatoes.

3. Peel the potatoes and slice very thinly, about 1/8 inch. A mandolin is an ideal tool to slice the potatoes in thin, uniform slices.

4. Spread the rolled pastry with the mustard, right to the edges. Sprinkle with the onion and chives, then top with the cheese, again, right to the edges.

5. Place the potato slices over the cheese in diagonal lines, just barely overlapping and brush the potato slices with cream.

6. Dot with the butter and sprinkle with salt and remaining chives.

7. Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.
8. Let cool slightly and cut into squares to serve. Serve warm or at room temperature.

Recipe Notes

• The dough comes together in minutes in your food processor and can be made well in advance and frozen until you’re ready to use it.
• A mandolin is the ideal tool to get very thin and uniform potato slices.
• Arrange the potato slices in diagonal, slightly overlapping rows for a pretty presentation.
• If the edges of the tart get too brown as it bakes, cover them with foil.
• The tart can be sliced into squares, strips, or wedges, but no matter how you slice it (yes I went there), it’s just plain delicious.
• Tart can be served right out of the oven or at room temperature, which makes it ideal for parties.

Nutrition Facts

Honey Mustard Potato Tart

Amount Per Serving

Calories 249 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 35mg12%

Sodium 571mg25%

Potassium 74mg2%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 2g2%

Protein 9g18%

Vitamin A 388IU8%

Vitamin C 1mg1%

Calcium 163mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.