Smashed Potato Tart with Leeks, Asparagus, and Goat Cheese
Crispy crust meets creamy custard and vibrant veggies in a striking brunch centerpiece.
This recipe transforms humble potatoes into a uniquely crisp tart crust, which is topped with a vibrant filling of leeks, asparagus, and goat cheese, all bound together in a creamy custard. Inspired by the comforting flavors of spring, this tart is both rustic and elegant, making it a stand-out choice for brunch, a vegetarian dinner, or any gathering that calls for bold flavors and satisfying texture.
Why You’ll Love This Smashed Potato Tart
- Inventive Crust: Instead of traditional pastry, the crust is made from smashed potatoes baked until golden and crispy, providing a gluten-free alternative with hearty flavor and texture.
- Seasonal, Fresh Flavor: Leeks and asparagus bring a gentle sweetness and freshness, celebrating the best of spring vegetables.
- Rich Yet Tangy Filling: Creamy, tangy goat cheese and a luscious egg custard elevate simple vegetables into a savory delight.
- Versatile & Showstopping: Serves well hot, warm, or at room temperature and looks stunning on the table.
Table of Contents
- Ingredients
- Essential Steps
- Step-by-Step Instructions
- Tips & Tricks for Potato Tart Success
- Variations and Substitutions
- Serving Suggestions
- Frequently Asked Questions (FAQs)
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Yukon Gold potatoes | 2 pounds (900g) | Other waxy potatoes can be used |
| Extra-virgin olive oil | 4 tablespoons | Divided; for crust & sautéing |
| Kosher salt | To taste | |
| Black pepper | To taste | Freshly ground preferred |
| Leeks | 2 large (trimmed, cleaned, thinly sliced) | White and light green parts |
| Asparagus | 1 bunch (about 1 pound; cut into 1-inch pieces) | |
| Eggs | 4 large | |
| Heavy cream | 1 cup (240ml) | |
| Fresh goat cheese | 5 ounces (140g) | Crumble for even distribution |
| Fresh herbs (optional) | 1/4 cup (chives, parsley, dill, or tarragon) | Finely chopped; for garnish |
Essential Steps
- Boil and Smash the Potatoes: Cook potatoes until tender, then gently smash to create ragged texture—crucial for crispy edges.
- Form and Pre-Bake the Crust: Press oiled and seasoned potatoes into a tart or springform pan, then bake for maximum crispiness.
- Prepare Vegetable Filling: Sauté leeks and asparagus until just tender. Season generously for flavor.
- Assemble and Bake: Spread sautéed vegetables into crust, top with goat cheese, pour over custard, then bake until just set.
- Cool and Slice: Allow to cool before slicing to ensure clean wedges that hold their shape.
Step-by-Step Instructions
1. Preheat and Prepare Equipment
Preheat your oven to 425°F (220°C). Line the bottom of a 9-inch springform or tart pan with parchment for easy removal.
2. Boil and Smash the Potatoes
- Place whole, unpeeled Yukon Gold potatoes in a large pot; cover with cold water and a generous pinch of salt. Bring to a boil and simmer until potatoes are very tender, about 15–20 minutes.
- Drain well, then transfer to a large sheet tray or bowl. Let them cool just enough to handle; skins should slip off easily.
- Using a potato masher, fork, or your hands, gently smash the potatoes. Avoid mashing completely—ragged chunks provide texture and structural integrity for the crust.
3. Make the Potato Crust
- Transfer the smashed potatoes to a bowl. Toss with half the olive oil, and a generous amount of salt and pepper.
- Press the seasoned potatoes in an even layer along the bottom and up the sides of your prepared pan. Use the flat bottom of a measuring cup to pack and flatten.
- Brush or drizzle remaining oil over the surface. Bake crust for 30–40 minutes, or until distinctly browned along the edges and crisp to the touch. Let cool.
4. Sauté Leeks and Asparagus
- While the crust bakes, heat remaining olive oil in a skillet over medium heat. Add sliced leeks; sauté until fragrant, soft, and lightly golden, about 5 minutes.
- Add asparagus pieces, season with salt and pepper, and cook until just bright green and tender, another 3–4 minutes.
- Set vegetables aside to cool slightly.
5. Assemble the Tart
- Lower oven temperature to 375°F (190°C).
- Arrange the leek and asparagus filling evenly over the cooled potato crust.
- Scatter crumbled goat cheese across the vegetables for tang and creaminess.
- Whisk eggs, cream, a pinch of salt, and pepper in a bowl until smooth. Pour carefully into the crust, letting it settle around the filling.
What others are reading
6. Bake to Perfection
- Bake tart until custard is just set—center should still have a slight wobble—25–35 minutes.
- Allow to cool at least 15 minutes before unmolding and slicing. Garnish with herbs if desired.
Tips & Tricks for Potato Tart Success
- Maximize Crispiness: Bake crust until deeply golden on edges—the irregular, smashed bits crisp up best.
- Prevent Sogginess: Cool crust and vegetables before assembly to keep the base crispy.
- Custard Confidence: Do not overbake; a little jiggle in the center means it will be creamy once cooled.
- Customize Filling: Swap in peas, spinach, or other tender spring greens as desired. Try different cheeses like feta or ricotta for a new twist.
Variations and Substitutions
- Vegan/Dairy-Free: Substitute plant-based cream and cheese alternatives. Use a flax egg custard base.
- Make It Meaty: Add crisped pancetta, bacon, or smoked salmon for additional heartiness.
- Other Cheeses: Try blue cheese, Parmesan, or sharp cheddar in place of or alongside the goat cheese.
- Change Up Vegetables: Broccoli, peas, or caramelized onions make excellent fillings when asparagus is out of season.
Serving Suggestions
- Perfect for a spring or summer brunch, paired with a crisp salad of mixed greens and vinaigrette.
- Serve as a vegetarian main course, or as a starter for a larger dinner spread.
- Excellent picnic fare—travels well and can be served at room temperature.
- Garnish slices with extra herbs, a dollop of crème fraîche, or pickled onions for extra vibrancy.
Frequently Asked Questions (FAQs)
Q: Can I prepare the tart in advance?
A: Yes. The crust and vegetables can be prepared separately up to one day ahead. Assemble and bake just before serving, or bake fully and gently reheat slices in a warm oven.
Q: What is the best way to get the tart out of the pan?
A: Use a springform pan lined with parchment for easiest release. Allow the tart to cool completely before unmolding for clean slices.
Q: Is this tart gluten-free?
A: Yes—using smashed potatoes for the crust means this tart is naturally gluten-free, provided all your other ingredients (especially cheese) are certified gluten-free if needed.
Q: Can I freeze the smashed potato tart?
A: For best texture, freezing is not recommended as the crust may lose its crispness. Leftovers keep well in the fridge for up to 3 days.
Q: How can I make mini tarts or use other pan shapes?
A: Line and assemble as with the standard size, adjusting baking time downward for smaller pans or muffin cups. Monitor carefully as cooking times may vary.
Nutrition Information
Estimated per serving (1 of 8 slices):
- Calories: 280
- Protein: 9g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 3g
- Saturated Fat: 5g
- Sodium: 370mg
*Nutrition values are approximate and will vary based on ingredient brands and substitutions.
Final Thoughts
A smashed potato tart with fresh leeks, asparagus, and tangy goat cheese is a creative, crowd-pleasing way to honor seasonal vegetables and the comforting base of potatoes. Its crisp crust and creamy, flavorful filling make it a perfect canvas for improvisation and celebration.
References
- https://www.threads.com/@seriouseats/post/DIe0ZXPOaSF/this-smashed-potato-tart-is-filled-with-tender-leeks-asparagus-and-tangy-goat-ch?hl=en
- https://www.threads.com/@seriouseats/post/DIZPS1RusKw/this-smashed-potato-tart-is-filled-with-tender-leeks-asparagus-and-tangy-goat-ch
- https://www.eatyourbooks.com/library/recipes/3400828/smashed-potato-tart
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