Potato-and-Radicchio Tart Recipe (2024)

Ratings

4

out of 5

304

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Walter

I suppose making a tart with the leftovers is a decent idea but if you don't eat the whole tart you have more leftovers. If you just dump the leftovers into the perpetual soup on the back of the stove it's just a never-ending adventure in flavor that is never a real leftover. And it's a heck of a lot easier.

JJ

1) mashed potatoes and cauliflower over caramelized onion; then after baking cover with parsley, lemon zest and thin pieces of ham. 2) Leeks over mascarpone and lemon zest. 3) potatoes, ricotta and preserved lemon.

Mel Harte

Why use a dough with sugar? You can make a cream cheese puff pastry dough... there's even a ricotta puff dough recipe... then flavor the dough with dill and granulated garlic... with the right ingredients on top, you won't have leftovers ;-)

SG-SF

I find myself dividing this kind of dough and just making a tart big enough for the leftover bits and # of eaters, or individual hand pies that can then go into a lunch box if they dont get finished at that meal.

G&J

We made this tonight--tasty and very filling. I halved the dough recipe, made it a day in advance, and it turned out fine. Followed the recipe to a tee except used mozzarella rather than provolone for salt issues.The changes I would make (if any)--1-add a sprinkling of finely diced rosemary to potato mixture.2-the whole radicchio leaves were cumbersome and got in my way. I'd shred them and toss with olive oil vinegar mixture and sprinkle them on top.3--needs a tad more vinegar.

Leah Eskin

Hello Pam: So glad to know you enjoyed my turnip tart, published in the Chicago Tribune. You can find the recipe at LeahEskin.com or here: http://www.leaheskin.com/trying-column-as-a-blog/2019/3/6/lingua-francaAs you'll see, my tart shell was inspired by David Tanis in the New York Times. So ... we're all connected! Happy baking,Leah

Pam

This dish easily serves 6 as a main course, with a salad. Also, the best savory flaky pastry crust of all time is one I discovered making something similar from the Chicago Tribune. http://www.chicagotribune.com/dining/recipes/sc-food-1031-eskin-turnips-...I've never had a crust that reheats so well. It's astonishing for days.

June

Go ahead. Make your own masterpiece! I substituted half the potato with cauliflower and a handful of green peas. After the tart was baked, it was too pretty to cover up with radiccio.Instead, I shredded the radiccio, adding the vinegar, etc., some sliced Persian cukes and mounded that on a platter, and encircled that with wedges of the tart. As beautiful as it was delicious. Thank you!

LLN

Be careful Walter. Dumping leftovers into a perpetual soup on the back of the stove puts you at risk of food poisoning.

Diane

Hi Pam, I'm unable to find the recipe you've offered from the Chicago Tribune. The url is cut off. I searched the Trib's recipe section for pate brisee and came up with a number of hits, but nothing with the words eskin and turnips as well. Can you post this again? Thanks!

Richard

Wow, I just checked the nutritional information: 1256 calories per serving (which isn't clearly specified--is it one tart?). And the sodium per serving is 1983 mg--more than my DAILY allotment. (And regarding the calories and sodium, the final instructions are: Consider topping with a couple of fried eggs.)

Linda

Delicious and so filling! You can play with this recipe which I am prone to do anyway. I actually used fresh from my garden arugula that was very peppery and was perfect for this meal

mae

This was beyond delicious. Next time I'll make it when there's more than just me and my husband of 30 years. Because with those calories we might not make it to 31!! I guess with pate brisee, you could put anything on it and it would be good, but loved the layering of ricotta, provolone and potatoes. What's not to like?

Leigh

I did the calcs and it looks like the calories are for half the tart. I would think you could serve 4 with this and make the numbers a little more reasonable!

suzanne

This was utterly delicious. I made it according to the recipe - crust, too - and will do so again. I did toss the radicchio on top while the tart was still hot so it wilted a bit and was very happy with the result. Thank you, Tejal, for two go-to recipes!

Ekuza

Such a great basic recipe to jump off from. I’ve use feta and whole milk yogurt in place of ricotta. I’ve used squash instead of potatoes. I’ve roasted the radicchio, or pan fried with balsamic before adding, or subbed fresh arugula. It’s always been delish! The tart dough recipe is just right. I also use chunks of fontina or gruyere or cheddar instead of provolone. They all work well.

AlexM

How about using puff pastry instead of the tart dough. Would that work?

Bellaverdi

Glad I’m not the only one looking for shortcuts. I, too, used frozen puff (Pepperidge Farm). Radicchio not available, so to go with that flavor profile, I used two small sliced Belgian endive and about 1/2 cup Italian parsley. These I added, with Parmesan, for last 5 minutes of baking. Oh so good!! Served with left over sliced pork. A definite do-over.

Me

This recipe legit saved dinner. Delicious! Took others' recommendation to chop the radicchio and it was divine.

Cara

We’ve made this a few times now and it’s super delicious!! I really enjoy the adaptability this can handle - the first time we used cream cheese instead of ricotta, Swiss instead of provolone, etc. tonight we made with the listed cheeses but subbed in regular potatoes, onions, and kalamata olives instead of radicchio. It feels less heavy than pizza or a savory galette somehow and I love that I can just throw whatever I have in my fridge on it and have an amazing dinner an hour later!

emilyg

Big hit with surprised guests (“a tart with potatoes?”). I followed others’ advice and shredded the radicchio to improve the serving experience. I added in some very roughly chopped fresh and peppery flat leaf parsley, almost a 1/1 mix, which gave it even more zing.Had to send the recipe link to two people afterwards. Will definitely make again.

ostrich

Just made this because I love savory tarts, potatoes, and cheese - what's not to like? But the result was like raclette on crust, and honestly, raclette doesn't need a crust. Perhaps I shouldn't have been surprised or disappointed, but the reviews had me expecting a more interesting flavor profile. It wasn't bad, just bland. I've made other savory tarts that took less time and used cheaper ingredients for a much more delightful, and interesting, result. Will not make again.

Bob

Just made this according to the recipe, except that I used a frozen puff pastry out of laziness. Exquisite!

Deborah

I subbed feta for provolone. Also, dressed my radicchio with pumpkin seed oil, evoo, balsamic, garlic, s&p, and added it to the tart about 10 minutes before baking was finished so it wilted a bit. I served it warm for dinner with a salad. Really wonderful, thanks!

tinykitchen

I didn’t know what to expect from this recipe but it really impressed me. The creamy rich flavor of the potatoes and ricotta contrasted with the radicchio’s bitterness and the acidity in the vinegar and zest. I used the Mediterranean whole wheat crust from NYT which has a little oil. Middle too thin to take weight of potatoes. Baked on parchment on pizza stone. Skipped egg wash and provolone. Would also be nice with a smoked cheese but not sure how that would go with radicchio.

Pam

This dish easily serves 6 as a main course, with a salad. Also, the best savory flaky pastry crust of all time is one I discovered making something similar from the Chicago Tribune. http://www.chicagotribune.com/dining/recipes/sc-food-1031-eskin-turnips-...I've never had a crust that reheats so well. It's astonishing for days.

Diane

Hi Pam, I'm unable to find the recipe you've offered from the Chicago Tribune. The url is cut off. I searched the Trib's recipe section for pate brisee and came up with a number of hits, but nothing with the words eskin and turnips as well. Can you post this again? Thanks!

ann

Please post this pastry recipe!

Leah Eskin

Hello Pam: So glad to know you enjoyed my turnip tart, published in the Chicago Tribune. You can find the recipe at LeahEskin.com or here: http://www.leaheskin.com/trying-column-as-a-blog/2019/3/6/lingua-francaAs you'll see, my tart shell was inspired by David Tanis in the New York Times. So ... we're all connected! Happy baking,Leah

Esti Micenmacher

Excellent recipe. I had to swap purple endive for the radicchio, but it was still beautiful and very good. Everyone loved it. I believe each ingredient matters, as there only a few.

suzanne

This was utterly delicious. I made it according to the recipe - crust, too - and will do so again. I did toss the radicchio on top while the tart was still hot so it wilted a bit and was very happy with the result. Thank you, Tejal, for two go-to recipes!

Juli S

Made this while vacationing in upstate NY. No radicchio available, but did find this lovely broccoli rabe. I substituted 100 grams of whole wheat pastry flour for AP and it worked great. Love that the recipe made enough for two. Definitely a repeater

John Pitts

I added some sliced and sautéed hot Italian sausage. It made an interesting counterpoint to the flavor of the lemon zest. The crust is a hands down winner.

Private notes are only visible to you.

Potato-and-Radicchio Tart Recipe (2024)

References

Top Articles
Latest Posts
Article information

Author: Carmelo Roob

Last Updated:

Views: 6153

Rating: 4.4 / 5 (65 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Carmelo Roob

Birthday: 1995-01-09

Address: Apt. 915 481 Sipes Cliff, New Gonzalobury, CO 80176

Phone: +6773780339780

Job: Sales Executive

Hobby: Gaming, Jogging, Rugby, Video gaming, Handball, Ice skating, Web surfing

Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.