This tangy, savory honey mustard potato tart makes the perfect, crowd-pleasing appetizer for your next holiday party.
- 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
- 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
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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.
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Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
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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.
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Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
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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.
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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.
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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.
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Place the potato slices over the cheese in diagonal lines, just barely overlapping and brush the potato slices with cream.
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Dot with the butter and sprinkle with salt and remaining chives.
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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.
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Let cool slightly and cut into squares to serve. Serve warm or at room temperature.
- 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.