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A rustic and elegant Potato Tart featuring a vibrant almond mint pea pesto base topped with honey and vinegar-coated potato strips arranged in a decorative pattern and baked until golden and tender.

Ingredients

Scale
  • 1 recipe of all-butter pie crust
  • 1 cup baby spinach
  • 1/4 cup fresh basil
  • 1/4 cup fresh mint
  • 1 cup English peas
  • 1/4 cup raw almonds (reserve 2 almonds for garnish)
  • 3 garlic cloves
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons lemon juice
  • 5 tablespoons extra-virgin olive oil (divided, 1/4 cup for pesto + 1 tablespoon for potato dressing)
  • Kosher salt (as needed)
  • Freshly ground black pepper (as needed)
  • 1 large potato (russet, Yukon Gold or similar)
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar

Instructions

  1. Prepare your all-butter pie crust recipe and chill it in the fridge for at least 1 hour before rolling out.
  2. On a lightly floured surface, roll the pie crust into a circle to fit a 9″ tart pan. Transfer the dough to the pan, press gently into edges, trim excess dough, and chill again until firm.
  3. Blanch the baby spinach, fresh basil, and fresh mint by boiling briefly. Drain and squeeze out excess water.
  4. In the same boiling water, cook the English peas for 3-4 minutes until tender, then transfer to an ice bath to cool and set color.
  5. In a food processor, combine blanched spinach, basil, mint, peas, raw almonds, garlic cloves, red pepper flakes, lemon juice, and 1/4 cup (4 tablespoons) olive oil. Season with kosher salt and freshly ground black pepper. Pulse until chunky pesto forms. If too thick, add 1-2 tablespoons ice water to loosen. Adjust seasoning to taste. Set aside or refrigerate until assembly.
  6. Cut the large potato lengthwise into quarters. Using a mandoline or sharp knife, slice quarters into long, thin strips about the width of your finger for easy bending.
  7. In a large bowl, whisk together honey, white wine vinegar, 1 tablespoon olive oil, kosher salt, and lots of freshly cracked black pepper.
  8. Toss potato strips in the honey-vinegar-olive oil dressing until fully coated. Let them sit to absorb flavors.
  9. Preheat oven to 375°F (190°C).
  10. Line the tart crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Par-bake the crust for 15 minutes until crisp but not fully baked.
  11. Remove tart crust from oven, discard parchment and weights.
  12. Spread a generous, even layer of the mint pea pesto over the bottom of the par-baked crust using all prepared pesto.
  13. Loop each potato strip into small spirals or lay flat. Arrange the potato strips in a checkerboard pattern evenly over the pesto layer.
  14. Sprinkle more freshly ground black pepper over the top.
  15. Bake the assembled tart at 375°F (190°C) for 40-50 minutes until potato loops are deeply golden and tender.
  16. Before serving, grate the reserved 2 almonds over the tart with a microplane, then scatter fresh basil and mint leaves on top.
  17. Slice warm and serve.

Notes

Par-baking the crust is essential to prevent soggy bottom and maintain crispness., Blanching the greens and peas brightens their color and flavor, but it can be skipped if short on time., Potato strips can be arranged flat or in loops per personal aesthetic preference., Store-bought pie crust can be used to save time and makes the tart vegan-friendly., Alternative vegetables like zucchini may work but affect cooking time and final texture., Ensure the tart is baked long enough to achieve a rich caramelized color on potatoes for best flavor.

Nutrition

Find it online: https://cozyovenkitchen.com/potato-tart-with-mint-pea-pesto/