Savory Tart with Potatoes, Feta, Onions and Thyme

Name: Savory Tart with Potatoes, Feta, Onions, and Thyme
Prep time: 60 min
Cook time: 25 min
Ingredients: For the crust:; 2 ½ cups all purpose flour (plus extra for rolling); 1 teaspoon salt; 2 Tablespoons sugar; ¾ cup a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes; ½ cup of all-vegetable shortening (8 Tbsp.); 6-8 Tablespoons ice water; For the filling:; 1 Tablespoon extra-virgin oil; 2 ½ pounds onion (sliced); 4 small potatoes peeled and sliced into 1/4 inch pieces; 2 Tablespoons chopped fresh thyme; ¾ teaspoon salt; ¼ teaspoon black pepper; 14.1 ounce crumbled feta cheese; ½ cup grated Asiago (or Parmigiano Reggiano); 1 large egg (lightly beaten); ½ package refrigerated pie dough

March 23, 2011 by Savoring Italy

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Here is a delicious recipe for a Savory Tart with Potatoes, Feta, Onions, and Thyme. It is a no-fuss homemade tart recipe with a totally vegetarian filling. It makes a perfect lunch or light dinner served with a side salad or your favorite roasted vegetables. Ideal for entertaining, it can be made ahead, and it’s really nice served warm or even cold.

You may think that making a tart is fussy and takes a lot of work. But this is one of those no-fuss, rustic tarts. There isn’t any particular way that the crust must definitely look.

The crust is totally homemade and your family or friends will think you worked hours to make this delightful tart.

Savory tarts are always delicious, served warm or cold, and can be made very easily in advance. Which makes them really great to bring to a get together.

This is THE savory tart dough recipe you will want to add to your recipe repertoire. Once you see how truly easy this recipe is, you’ll be making it any time you will be entertaining anyone. Only you need to know how simple it is to make!

I recently made a tea party with the kids. I made Scottish scones and I also made a savory tart. I figured if there was going to be a tea party, we should have a little sweet and savory!

They are a delightful lemon based scone. That tea set is from my childhood! It was made in Japan and my mother saved it for me to pass on to my children. My daughter just recently found it hidden in her room and has been having tea parties with her brother.

It’s amazing to see something that brought me such joy now bringing happiness to my children. We sat outside in the garden and enjoyed our tart and scones. We had real tea and we laughed and told stories. It was a lovely afternoon.

On to the savory tart!! It’s delicious! I used my one pie crust recipe. I have become very comfortable in making my own pie crusts and have not bought a refrigerated pie crust in a long time. I also happen to know that the refrigerated pie crusts are a perfect substitute for a homemade pie crust!

What is a torta salata?

A torta salata in Italian means savory tart.

What ingredients are in a Savory Tart with Potatoes, Feta, Onions, and Thyme?

Here is all you need to make this delicious tart

olive oil
onion
potatoes
fresh thyme
salt
freshly ground black pepper
crumbled feta cheese
Asiago (or Parmigiano Reggiano)
egg
refrigerated pie dough (I made my own dough. Please don’t hesitate trying this recipe with a store bought crust. Those crusts are also just fine!)

for the crust

all purpose flour, plus extra for rolling
salt
unsalted butter
all-vegetable shortening
ice water

How to make this savory tart

Here is what you need to do to make the savory crust recipe:

Combine flour and salt in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.

Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks.

Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day, make sure you refrigerate for at least an hour. It can stay for up to 2 day in the refrigerator.

When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.

Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough.

Roll dough out on a floured surface till dough is about 1/8″ thick

When the has reached the right size, gently fold it over your rolling pin and transfer to the parchment paper lined baking pan.

Make the Savory Tart:

Preheat oven to 425 F.

Heat oil in a skillet over medium-high heat. Add onion, potatoes, thyme, salt and pepper; cook approximately 20 minutes.

Sprinkle the feta and other cheese in the center, leaving a 1 1/2 inch border; to a leave a 1 1/2 inch border around the edge.

Spoon on the potato/onion filling on top of the feta and other cheese in center.

Fold the border around the filling and make cute pleats. Leave the center open. Drizzle a tablespoon of olive oil on the top and sprinkle with a little salt and pepper. Brush the pleated dough with the beaten egg.

Bake at 425 F for 25 minutes or until golden brown. Cool for about 10 minutes.
If you need a different dinner idea, this savory tart is wonderful served with a mixed salad and maybe even a very nicely chilled glass of white wine.

My in-laws have just arrived from Italy and we have been busy baking and cooking! My mother-in-law packed a suitcase filled with Italian products: pasta, cookies, cheeses, Limoncello, her own olive oil, olives…my jaw dropped! She wanted to bring us a piece of home and we are truly blessed!

Expect to see a future guest post with Teresa. She moves so quickly in the kitchen! I hope to get some good photos of one of her incredible creations!

We’re going to be taking some nice walks on the beach like we did yesterday with Nonna Teresa. This is paradise after coming from months of snow in Northern Italy!

THANK YOU for stopping by! Hope your week is wonderful! I always appreciate your support and comments!

Some other savory tart recipes to enjoy:

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