Friday, November 17, 2017

Fried Potato Gouda Sage Tart

Here's a beautiful savory sage scented tart stuffed with pan-fried potatoes and laced with melted gouda cheese for your fall baking pleasure. 

You're welcome.

This savory tart is a meal in itself. That's what I love about savory tarts. A slice and a small side salad and you're good to go. 

This recipe is a perfect Fall brunch option.  It is also a great side dish option for your upcoming Thanksgiving feast. 

The flavor secret to this tart is to fry the fresh sage leaves in olive oil, remove them and then use the sage-scented olive oil to fry the potatoes.

The layers of potatoes and pop of green from the sage make this an eye catcher as well. It brings the pretty to the table as well as the flavor. 

If you prefer, substitute shredded swiss instead of gouda. 

Fried Potato Gouda Sage Tart
Prep Time: 30 minutes
Chill Time: 30 minutes
Bake time: 40 minutes
Yield: 12 pieces
  • 1+1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter
  • 3-4 tablespoon ice water
  • 2lbs yellow potatoes
  • 4 tablespoons olive oil
  • 1/2 cup fresh sage leaves
  • 1 cup sour cream
  • 1 cup shredded gouda cheese
  • Kosher salt and freshly ground pepper to taste


  • Whisk together the flour and salt and pour into a food processor.
  • cut the butter into pieces. Add the butter to the processor and pulse until the mixture resembles pea-sized lumps.
  • Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
  • Wrap the dough in plastic cling film and refrigerate for 30 minutes.
  • Wash the potatoes, peel them and cut them into thin slices.
  • Place a layer of paper towels next to the stove. 
  • Heat the olive oil in a large skillet. add the fresh chopped sage and fry. When the sage starts to turn brown, transfer the leaves from the pan to the paper towels. 
  • Add the potato slices to the oil and fry for about 10 minutes until they soften.
  • Season the potatoes with kosher salt and freshly ground black pepper.
  • Remove the potatoes from the heat when they have softened but are still firm.
  • Preheat the oven to 400 degrees F.
  • Grease and flour a 10" tart pan.
  • Roll out the pie dough into a circle on a floured work surface.
  • Transfer to the pan and crimp the edges. 
  • Place a layer of parchment paper inside the pan on top of the dough. Place pie weights on top of the pan.
  • Place the pan in the oven and blind bake the crust for 20 minutes. 
  • Place half of the potatoes in a bowl. Toss with the sour cream and gouda cheese. Chop half of the fried sage into pieces and add to the mixture.
  • Season again with kosher salt and freshly ground black pepper to taste.
  • Transfer the potato mixture to the pan (remove the parchment paper).  Lay the remaining potato slices on top.
  • Place in the oven and bake for 20 minutes, until the crust is golden brown. 
  • Remove from oven, let cool for 15 minutes. Garnish with the remaining fried sage. Slice and serve.

Like savory tarts? Try these recipes:

(From top left clockwise)

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