Comments on: blue cheese and red potato tart

By: Bill

Bill — Tue, 31 Jan 2012 23:49:55 +0000

Abby, I just made this today and same thing with the dough. I think it’s just a bad recipe for dough or something was left out. Mine was barely holding together. I just added water and it seemed to be ok.

By: Abby

Abby — Tue, 31 Jan 2012 14:46:20 +0000

I made this over the weekend and it’s amazing!!! My only frustration was the tart crust, I made it twice and twice it went in the trash. Was I doing something wrong?? I added no water to the first batch because there was no water in the recipe. Kneaded it for about 3-4 minutes … nothing, tried to roll it and it just fell apart. Made it again with some water and kneaded it… same thing, just looked way to dry and cracked the whole time I rolled it. Alas… I reverted to an old standby from a Williams-Sonoma baking book which is sweet. The tart was amazing with the blue cheese and potatoes. My guests and my husband loved it! I will make it again and try to make my tart shell recipe more savory. What could have gone wrong with the other… :(

By: Kat

Kat — Mon, 07 Nov 2011 19:14:52 +0000

Just made this with my best friend and her sister last weekend! Fabulous! We used rosemary on top, and served with braised brussel sprouts (when it’s girls’ night, you eat what you like). I will definitely make it for my hubby!

By: JasonFLA

JasonFLA — Sun, 11 Sep 2011 02:45:08 +0000

We made this tonight for the first time tonight. Sounded delicious. Unfortunately lacks a lot of flavor. Nice idea, but the blandness of the potatoes is not overcome by the sharpness of the blue cheese. Needs some more depth and some more salt! I’d be willing to try it again, but trying to think of a tasty ingredient that adds flavor without changing the original dish. Like I said….more salt for sure, but I’m thinking instead of heavy cream, which brings nothing to this dish, perhaps cream of cheese soup? or something in that vein.

By: Andy S

Andy S — Wed, 20 Jul 2011 15:28:13 +0000

Looks yummy…how about adding some caraelized onions to the spuds prior to baking?

By: deb

deb — Sun, 06 Mar 2011 04:10:14 +0000

It either means that your crust had a leak in it or that the filling ended up bubbling over the top of your crust (if it had shrunk a lot, it could have happened).

By: Ariel

Ariel — Sat, 05 Mar 2011 23:29:40 +0000

All my cream filling leaked out the bottom of my tart pan–does this mean I have a defective pan? This is the first time I’ve used it.

By: Bryn

Bryn — Sat, 05 Feb 2011 01:29:36 +0000

I started to make the crust tonight for the tart and had a hard time getting it together so I used a little water. I’m hoping it all comes out okay. Any thoughts on how to get the dough together without using water?

By: Gracie B.

Gracie B. — Mon, 17 Jan 2011 04:10:33 +0000

The boyfriend hates blue cheese. So I make sure to practically gorge on it (as much as one could) when he’s not around. I consider it a great way to make up for him going to his mom’s house for dinner. That said, I’ve made this twice. The first time I held back and didn’t use much salt. This definitely needs a heavier hand with the salt. But it is delicious. And yes, Pearl, it makes great leftovers.

By: Pearl

Pearl — Wed, 22 Dec 2010 15:40:16 +0000

I was wondering; would this handle being made two days ahead? I figure if you had any leftovers you could shed some light on this question… though looking at it I can’t imagine you would!