Sage & Walnut Tart with Irish Farmhouse Cheese

December 28, 2011
3 Ratings
  • Serves 6-8 people
Author Notes

Growing up in Cork, Southern Ireland, farmhouse cheeses were a staple in my home. Coolea cheese from Macroom, Co Cork was the inspiration for this recipe. The crust is made with Kerrygold Unsalted Irish Butter. Between the cheese and the butter...you are sure to sample a taste of Ireland...My Real Ireland ! —Rachel Gaffney

What You'll Need
  • Pastry
  • 1 cup All Purpose Flour
  • 1/4 teaspoon salt
  • 6 tablespoons Kerrygold Unsalted Butter (cubed & chilled)
  • 1 tablespoon freshly chopped sage
  • 1 cup Chilled Water (only use a little)
  • Filling
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup fresh vegetable stock
  • 4 medium sized potatoes , peeled and halved.
  • 1 turnip , peeled & thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup Coolea Cheese, peeled with a peeler
  • 1/4 cup chopped walnuts
  • freshly milled black pepper
  • kosher salt
  • few leaves of fresh sage (3-4)
  1. Pre Heat Oven to 425 degrees F. Lightly grease a 9" round pie plate with the foil wrapper from the Kerrygold Butter. Dust with flour . In a food processor, add flour, salt and butter. Pulse until mixture looks like a coarse meal. Gradually add chilled water, a teaspoon at a time. Pulse until dough comes away from the sides of the bowl. Wrap the dough in plastic and refrigerate until ready to use.
  2. Add the turnip and potatoes to water in a medium sized saucepan. Turn heat to high and cook until water starts to boil. Drain them immediately and set them aside. When they are cooled, slice into 1/8" slices. Mix stock and cream together in a small saucepan. Infuse with a few leaves of fresh sage. When warm, remove sage and discard.
  3. Take your pastry out of the oven at least 5 minutes before using. Roll onto floured surface , then place onto prepared pie plate. Alternate layers of red onion , potato and turnip. Pour cream mixture over, sprinkle with walnuts and top with Coolea Cheese. Bake in oven for 30 minutes.
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  • Chelsea Koziatek
    Chelsea Koziatek
  • Oishi
  • Rachel Gaffney
    Rachel Gaffney
  • lapadia

4 Reviews

Chelsea K. September 10, 2017
Same problem as Oishi - I had to bake for a very long time before the liquid was thickened enough to serve. I also needed to turn the oven down so that it wouldn't burn while it was cooking for the extra time. There really needs to be salt in this recipe - I would suggest boiling the potatoes (which you really only need 3) and parsnip in well-salted water as well as season the cream sauce with salt.
Oishi March 18, 2014
I had a real hard time with this recipe. The flavors were good, but even after being in the oven an hour scarcely any of the liquid had been absorbed. Any thoughts?
Rachel G. January 8, 2012
you are welcome....Thanks for commenting !
lapadia January 7, 2012
This sounds delicious, thanks for sharing it!!