Potato, Egg, Kale & Manchego Tart

February 12, 2016
5 Ratings
Photo by Bobbi Lin
  • Makes one 11-inch tart
Author Notes

With the simplest tart crust ever (a non-sweetened version of Amanda Hesser's olive oil press in crust), this tart is a multitasker: Great warm for breakfast, and excellent for lunch or dinner with some lightly dressed greens. —Erin Jeanne McDowell

What You'll Need
  • For Amanda Hesser's olive oil tart crust:
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 teaspoon salt
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • 2 tablespoons milk
  • For the tart:
  • 3 medium red potatoes
  • 1 leek, thinly sliced
  • 1 bunch lacinato kale, roughly torn
  • 4 eggs
  • 1/2 cup milk
  • 1 tablespoon fresh chopped rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups grated Manchego cheese
  1. Make the tart crust: In a mixing bowl, stir together 1 1/2 cups flour and 1/2 teaspoon salt. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils and milk. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not overwork it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed) and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough. (Note: You can also start at the sides first, press down towards the center, then fill in the center in an even layer.)
  2. Chill the tart shell in the refrigerator while you prepare the filling. In a medium pot, cover the potatoes with water and bring to a boil. Cook just until a fork pierces the potatoes (they won’t be fully cooked), 10 to 12 minutes. Drain and cool slightly. Slice the cooled potatoes into 1/4 inch-thick slices.
  3. Preheat the oven to 400° F. Arrange the potatoes, leeks, and kale in the tart crust. In a medium bowl, whisk the eggs, milk, rosemary, salt, and pepper to combine. Pour the egg mixture over the vegetables. Sprinkle the cheese in an even layer over the surface of the tart.
  4. Bake until the crust is crisp, and the egg is fully set, 30 to 35 minutes. The tart can be served warm or at room temperature. Cool at least 15 minutes before slicing and serving.

See what other Food52ers are saying.

  • Johanna
  • Tracie
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

2 Reviews

Johanna March 15, 2023
Would be helpful to know what size potatoes. I used 3 red potatoes. It really filled up with one potato. I used half on the bottom and half on top. "A bunch of lacinato kale." How much? I had a bunch and used 1/3 of it. Manchego sat on top and became crispy. Would have been nice to have it mixed in. Leeks did not cook up much. Needs some tweaking.
Tracie March 1, 2016
I didn't have a tart pan so I made this in a Pyrex pie dish. I'm not sure if it was the pie dish but my crust did not stay together and there was so much kale that just didn't fit in the dish. The flavors were good in the end but if I made this again I would do some tweaking.