Potato and Blue Cheese Tart

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 0,5 teaspoon Salt (Divided: 0.5 tsp for the dough, 0.5 tsp for seasoning the potatoes)
• 125 g Cold butter (Cut into small cubes for the dough)
• 15 ml Ice water (Approximately 1 tablespoon)
• 1 unit Red onion (Thinly sliced into strips)
• 2 tablespoons Olive oil (For sautéing the onion)
• 5 units Firm‑white potatoes (Peeled and sliced 3‑4 mm)
• 100 ml Water (100 ml for cooking the potatoes)
• 1 teaspoon Dried thyme
• 2 tablespoons Chives (Finely chopped)
• 50 g Auvergne blue cheese (Cut into cubes)
• 100 g Butter (For the cheese sauce)
• 3 units Eggs (Fresh)
• 100 ml Whole milk (100 ml, can be replaced with light cream)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, mix the flour and salt. Add the cold butter cubes and work with your fingertips until the mixture resembles sand. Gradually incorporate the ice water until a homogeneous ball forms.

   Time: PT10M

2. Dough rest

   Flatten the ball into a disc, wrap in cling film and place in the refrigerator for at least 30 minutes.

   Time: PT30M

3. Prepare the vegetables

   Peel the potatoes and cut into thin slices (3‑4 mm). Thinly slice the red onion into strips. Chop the chives.

   Time: PT10M

4. Cook the onions and potatoes

   Heat the olive oil in a skillet over medium heat. Add the onion and sauté until translucent (≈5 min). Add the potato slices, season with salt, and brown for a few minutes over high heat.

   Time: PT10M

5. Simmer the potatoes

   Pour in 100 ml water, cover the pan and cook over medium heat for 10 minutes until the potatoes are tender but still firm.

   Time: PT10M

6. Season

   Add the dried thyme, stir quickly and remove from heat. Set aside.

   Time: PT2M

7. Line the tin

   On a lightly floured surface, roll out the dough into a disc about 30 cm in diameter. Place it in a 28 cm tart tin, press the edges, trim the excess and prick the base with a fork.

   Time: PT5M

8. Blind bake

   Preheat the oven to 200°C. Bake the dough blind (without filling) for 10 minutes.

   Time: PT10M

   Temperature: 200°C

9. Prepare the blue cheese sauce

   In a small saucepan, melt 100 g butter over low heat. Add the blue cheese cubes and let melt gently. In a bowl, whisk the 3 eggs with 100 ml milk, then incorporate the butter‑cheese mixture.

   Time: PT8M

10. Assemble the tart

    Arrange the cooked potato slices on the pre‑baked crust. Sprinkle the chopped chives and blue cheese cubes. Pour the egg‑milk‑cheese mixture evenly over the top.

    Time: PT5M

11. Final bake

    Bake the filled tart at 200°C for 15 minutes, or until the surface is golden and the filling is set.

    Time: PT15M

    Temperature: 200°C

12. Rest and serve

    Let the tart rest for 5 minutes before unmolding and cutting into portions.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole‑wheat flour
• Instead of Salt: Sea salt
• Instead of Cold butter: Vegetable margarine
• Instead of Ice water: Very cold water
• Instead of Red onion: White onion
• Instead of Olive oil: Sunflower oil
• Instead of Firm‑white potatoes: Yukon Gold potatoes
• Instead of Water: Vegetable broth
• Instead of Dried thyme: Herbes de Provence
• Instead of Chives: Flat‑leaf parsley
• Instead of Auvergne blue cheese: Gorgonzola, Roquefort
• Instead of Butter: Margarine
• Instead of Eggs: Organic chicken eggs
• Instead of Whole milk: 20% cream

Equipment Needed

• Mixing bowl
• Rolling pin
• Cling film
• 28 cm tart tin
• Oven
• Skillet or sauté pan
• Small saucepan
• Whisk
• Silicone spatula
• Chef’s knife
• Cutting board
• Kitchen brush (optional)
• Fork or dough piercer (optional)

Critical Steps — Do Not Skip

• Dough rest in the refrigerator
• Blind baking of the tart base
• Simmering the potatoes until tender without excess water
• Preparing the blue cheese sauce without overcooking

Chef Tips from the Video

• Use a mandoline for ultra‑thin potato slices; this speeds up cooking.
• Sprinkle a little grated nutmeg into the cheese sauce for an extra aromatic note.
• Serve the tart warm with a vinaigrette green salad to balance the rich flavor of the blue cheese.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each slice in cling film then freeze up to 1 month.

Room temperature: Can remain at room temperature up to 2 hours after cooking.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated.
• The potatoes can be par‑boiled in boiling water then cooled before assembly.