Why It Works
- Child gold potatoes present the perfect quantity of starch and moisture for a creamy crust with bits of crunch alongside the sting of the tart.
- Parboiling the potatoes with salt and baking soda earlier than utilizing them to make the tart crust breaks down their floor to supply a starchy exterior to encourage browning.
- Pre-baking the potato crust in a scorching oven earlier than filling it with the vegetable combination ensures that the sides of the tart are golden brown and crispy.
- Slowly cooking the leeks creates a candy, savory, and complicated taste and velvety mushy texture.
In Northern Vermont, the place I stay, the previous couple of days the solar has come out, the temperatures have teased a critical warmup, and the snow is lastly melting. Meaning spring is correct across the nook, which feels virtually life-saving following an extended, chilly winter right here in New England. The flavors of spring occur to be a few of my favorites, and this smashed potato tart captures the brilliant, recent produce of the season with melt-in-your mouth tender leeks and asparagus, complemented by nutty fontina and tangy goat cheese. The shock ingredient on this quiche-like tart is the golden brown smashed potato crust, which takes the place of pastry dough—it’s tender on the within and delightfully crispy on the underside.
Constructing the Crisp Potato Crust
The problem with making this tart was getting the potato crust good. I examined a handful of various potatoes, pans, and even cooking strategies, however the perfect outcomes have been borrowed from one in all my favourite recipes, this top-rated Critical Eats recipe for crispy roast potatoes. No, the crust on this tart is nowhere close to as crispy because the spuds in Kenji’s recipe, however I borrowed the concept of par-cooking the potatoes in water with salt and baking soda earlier than smashing them for the crust. The alkaline water breaks down the floor of the potatoes, making a starch slurry, which helps the potatoes brown for a darker, crispier crust.
As soon as the potatoes are simply tender, they’re added to a really properly greased tart pan and smashed into a fair layer. (Whereas it is useful to have a tart pan with a detachable backside, you can too make the tart in a pie pan, if that is all you might have.) After the potatoes are smashed and fashioned right into a crust, you may add extra oil, which additional promotes browning and crisping.
One other method I make use of on this recipe to make sure the crispiest potato crust attainable is to par-bake the empty crust on the underside rack within the oven. Oven rack place when baking is usually neglected, however is a important participant in figuring out how a lot meals browns. With the underside of the crust as near the underside of the recent oven as attainable, the underside of the crust will brown extra shortly. After about 40 minutes, the potato crust turns a deep golden brown and develops a nice crunch.
The Filling
The filling for this tart has the perfect qualities of a quiche filling—it’s creamy, wealthy, and tremendous flavorful—with out being stodgy. The egg custard is wealthy and silky with out overshadowing the recent spring greens it’s paired with. I begin by sautéing leeks and asparagus with only a trace of garlic and thyme, so the flavors of the greens are nonetheless the celebrities.
Earlier than including the cooked greens into the tart, I layer shredded fontina over the par-cooked potato crust. I really like fontina’s nutty taste, and because it melts whereas baking, it’ll kind a barrier over the underside crust, stopping any moisture from the greens or egg combination from seeping into it, holding the crust as crisp as attainable. After the greens are unfold excessive, tangy crumbled goat cheese and many recent herbs are sprinkled on. Then the entire thing is topped with simply sufficient egg custard to bind the substances right into a cohesive, sliceable tart.
The tart is baked as soon as extra, with the oven temperature decreased barely, till the custard simply units (it ought to nonetheless jiggle barely within the middle). The completed tart must relaxation at room temperature for ten minutes earlier than you possibly can slice into it, so the egg filling can additional solidify and end cooking.
Serving Options
This tart is greatest served proper after its temporary relaxation time, when the potato crust is most crisp. Because the tart cools, the crust will inevitably lose a few of its crunchy enchantment, however it’ll nonetheless be scrumptious. For simpler slicing and a powerful presentation, I like to recommend operating a pointy paring knife alongside the sides of the pan earlier than eradicating it to make sure the potato crust doesn’t stick. Slide off the sides of the tart pan and you’re able to slice then serve.
Garnish with extra recent herbs and a dollop of bitter cream or crème fraîche and you’ve got an ideal springtime fundamental dish for brunch or lunch.
This Loaded Vegetable Tart Has the Crispiest Potato Crust
Prepare dinner Mode
(Preserve display awake)
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1 1/2 kilos (680 g) child gold or yellow potatoes, halved (or bigger medium-starch yellow potatoes, similar to Yukon Golds, reduce into 1 1/2-inch items
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8 cups (1.9 L) water
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5 1/2 teaspoons Diamond Crystal kosher salt, divided; for desk salt use half as a lot by quantity
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1 teaspoon baking soda
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3 tablespoons (45 ml) extra-virgin olive oil, divided
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2 tablespoons (28 g) unsalted butter, divided
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8 ounces leeks, thinly sliced and rinsed properly (about 2 cups sliced)
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8 ounces asparagus, trimmed and reduce into 1-inch items
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1 teaspoon recent thyme leaves
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1 garlic clove, minced or grated
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1/4 teaspoon freshly floor black pepper
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2 giant eggs
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1 ounce cream cheese, room temperature
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1/4 cup (60 ml) heavy cream
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4 ounces grated fontina cheese (about 1 cup grated)
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2 ounces crumbled goat cheese (about 1/2 cup crumbled)
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2 tablespoons chopped recent parsley, plus extra for garnish
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1 tablespoon chopped recent chives, plus extra for garnish
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Bitter cream or creme fraîche for serving (elective)
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Modify oven rack to backside place and preheat oven to 425℉ (220℃).
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In a big pot, add potatoes, water, 4 teaspoons salt, and baking soda, and warmth over excessive warmth till boiling. Add potatoes and prepare dinner, reducing warmth to take care of simmer, till potatoes are tender when pierced with a fork or knife, 12 to 16 minutes. Drain potatoes then return to pot and warmth over medium warmth, gently tossing sometimes, till potatoes are dry, about 1 minute. Take away from warmth and put aside for five minutes.
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Whereas potatoes cool, in a big skillet, warmth 1 tablespoon oil and 1 tablespoon butter over medium-high warmth till butter is melted and not foams, about 2 minutes. In a 9-inch tart pan with a detachable backside or springform pan, use a spatula to scrape melted butter and oil into pan and use a pastry brush to brush evenly on the underside and sides of pan (see notes). Add heat potatoes in a fair layer. Use the again of a greased measuring cup or backside of a mug to smash potatoes into a fair layer, being positive to press potatoes up the perimeters of tart pan; be sure that there are not any gaps within the potato layer (use your fingers if wanted). Switch tart pan to a baking sheet. Brush 1 tablespoon oil evenly over prime of potato crust and sprinkle with 1/2 teaspoon salt. Bake till golden brown and barely crispy, about 40 minutes.
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In the meantime, in now-empty giant skillet, warmth remaining 1 tablespoon oil and butter over medium warmth till butter is melted. Add leeks and prepare dinner, stirring sometimes and adjusting warmth as wanted to forestall scorching, till very mushy and simply beginning to brown, about 10 minutes.
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Push leeks to fringe of skillet and add asparagus, thyme, garlic, black pepper, and remaining 1/2 teaspoon salt to middle of skillet. Prepare dinner, sometimes stirring asparagus combination within the middle of skillet, till asparagus is simply tender, 2 to 4 minutes. Stir asparagus into leeks till all vegetable are properly mixed. Take away from warmth and put aside.
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In a medium bowl, whisk collectively eggs, cream cheese, and heavy cream till clean. Put aside till potatoes are completed cooking.
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When potato crust has completed cooking, take away from oven and scale back oven temperature to 400℉ (205℃). Sprinkle fontina cheese evenly over par-cooked potato crust. Unfold cooked leek combination evenly over fontina.
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Sprinkle goat cheese, parsley, and chives evenly over greens, then pour the egg combination on prime. Gently shake tart pan to make sure egg combination evenly covers greens. Bake till eggs are simply cooked by way of and set, 16 to twenty minutes (middle will nonetheless be barely mushy and jiggly). Switch tart pan to a wire rack and let cool for 10 minutes. Run a pointy knife alongside edges of tart pan to loosen potato crust away from pan. Rigorously take away the sting of the tart pan. Earlier than serving, sprinkle with parsley and chives. Serve heat or at room temperature with bitter cream or crème fraîche.
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Particular Gear
9-inch tart pan with detachable backside or springform pan, giant skillet, pastry brush, rimmed baking sheet
Notes
This recipe may be made in a 9-inch pie pan as an alternative of a tart pan. Merely comply with the recipe as written, however as an alternative of eradicating the tart from the pie dish after cooking, merely reduce slices out of the pie pan.
Make-Forward and Storage
I take pleasure in this recipe greatest served scorching or heat proper of the oven; nonetheless, it’s additionally good served at room temperature.
Leftovers may be saved in an hermetic container within the fridge for as much as 3 days. Reheat in tart pan set on a rimmed baking sheet in a 350℉ (175℃) oven till warmed by way of. Be aware that the potato crust is not going to be as crispy when reheated.