When Recipe Developer Mehreen Karim wants to wow her family with food she makes potato puff pastry tarts. This recipe is inspired by her mom's shingara, a spicy potato-filled, Bengali samosa that's often served with tangy mint and coriander chutney. Mehreen says the "recipe transforms the components of my mom's shingara into a brunch-able, puff pastry, tart." This rich tart and vibrant chutney brings the best sides out of your Spicewalla spices by blooming turmeric, cumin, and coriander before they get baked into layers of crispy potatoes.
Turmericky Potato Tart with Green Chutney
4-5 baby red or wax potatoes
1 pre-made sheet of puff pastry, thawed
1 clove garlic, finely minced
1 tsp ginger paste, (or one knob of ginger, minced)
1 tsp fennel seeds
¼ tsp red chili flakes, or to taste
1 tsp salt, pepper to taste
½ cup parmesan cheese, shredded
½ cup mint leaves
½ cup cilantro
¼ cup golden raisins
1 Tbsp brown sugar
1 Tbsp lemon juice
¼ cup sour cream
½ tsp cumin
1 small garlic clove
½ tsp red chili flakes
1 tsp salt
- Bring your pre-made puff pastry out to thaw while you prepare the potatoes. Preheat your oven to 400 degrees F.
- Thinly slice your potatoes into ⅛ inch thick rings or as thin as you can. You can use a mandolin for this step or try your best with a knife.
- Place the sliced potatoes in a bowl of cold water to reduce their starchiness and prevent them from browning. Drain water and pat potatoes dry after 5 minutes.
- In a large skillet, put 3 Tbsp of neutral oil on medium-low heat. Add the garlic, ginger, and all the spices, allowing them to bloom in the hot oil. Once the spices are fragrant and combined, about 3 minutes, add the potato slices.
- Carefully toss the potatoes in the spices and oil over medium heat. Add 1 Tbsp of water if you notice the spice mixture is not evenly coating the potatoes. After 5 minutes, taste a potato slice for seasoning and add salt or any other spice to taste. Continue tossing the potatoes over medium heat until they are just cooked through but not mushy or break. Set potatoes aside, off the heat.
- Roll your thawed sheet of puff pastry out until it’s about 9 x 13 inches and carefully place it onto a baking sheet. Score a one inch border around the puff pastry with a butter knife (this will become the crust). With a fork, prick holes within the scored borders of the puff pastry—this will prevent the base from getting soggy while baking.
- Parbake the puff pastry: place in the preheated oven and bake for 12-14 minutes, or until lightly golden and puffed. Parbaking will ensure the crust is baked through before the topping covers the puff pastry.
- Whisk one egg in a small bowl and pour half of the whisked egg into the potato mixture (you’ll use the remaining egg mixture later). Add the cheese into the potatoes and fold carefully until mostly combined.
- Arrange the potato mixture onto the parbaked puff pastry. Brush the delineated borders with the remaining egg mixture. Place the tart into the oven and bring the oven temperature down to 350 degrees. Bake for another 15 minutes or until potatoes are golden brown.
- While the tart bakes, place all the chutney ingredients in a food processor and blend until smooth.
- Serve the tart with generous dollops of the chutney and enjoy!