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Potato Tart with Mustard, Leeks and Mushrooms

Potato pastry is a wonderful way of using up leftover mashed potato, and this savoury tart is delicious hot or cold.

By bbcfood · From Open Recipes · 15 ingredients
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Why it works: Potato and leek share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 30 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 4
Prep1 hr
Cook1 hr

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Rub the chilled butter into the flour with a pinch of salt and pepper until it resembles breadcrumbs. Add the mashed potato and English mustard and work in until evenly combined.

  2. Add the iced water a little at a time, only if needed, until the dough just comes together. Wrap and chill for 30 minutes.

  3. Heat the oven to 190°C (375°F). Roll the pastry out and line a 20cm (8in) loose-bottomed tart tin. Prick the base with a fork and chill for 10 minutes.

  4. Bake the pastry case for 15 minutes until pale golden and dry. Lower the oven setting only if the edges brown too quickly.

  5. Meanwhile, trim and thinly slice the leeks and wash them well. Heat the olive oil in a frying pan and cook the leeks with the crushed chillies over a medium heat for 10 minutes until soft.

  6. Slice the mushrooms, add them to the pan and cook for 5 minutes until softened and any liquid has evaporated. Season well with salt and pepper and remove from the heat.

  7. In a bowl, beat the mascarpone with the wholegrain or Dijon mustard and season lightly. Stir in the leek and mushroom mixture, then crumble in the blue cheese.

  8. Spread the filling evenly into the pastry case. Bake for 25 to 30 minutes until golden and set in the centre. Rest for 10 minutes before slicing.

  9. Toss the green salad leaves with a little olive oil and a pinch of salt and pepper just before serving alongside the tart.

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Potato + leektop 4% of all pairs
    Aroma overlapstrong
    Mentioned together30 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Butter + mushroomtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Potato + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together5,688 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Olive + mushroomtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,057 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  5. Mustard + potatotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,339 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the chestnut

How well each one fits the dish's main ingredients (flour, pepper, mustard, butter, potato, olive, leek):

  1. Beansbetter flavor fit
  2. Lentilsbetter flavor fit
  3. Chickpeabetter flavor fit
  4. Chestnutthe original

Fit is the average pairing score against flour, pepper, mustard, butter, potato, olive, leek. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).