Potato and gorgonzola tart



Recipe by
Luisa Orizio

A crunchy base, a soft filling and typical decorative lozenge pattern are distinguishing features of tarts. They can be sweet, like jam ones, ideal for breakfast and as a snack, or savory, like the one with ricotta cheese and zucchini, perfect with drinks or for dinner buffets. We love searching for tantalizing pairings and here we present you with this recipe for a potato and gorgonzola tart, a starter with an irresistible creamy filling, created for lovers of unique and distinctly flavored cheeses.


Ingredients for the shortcrust pastry (for a 9.5 inch (24 cm) mold)
Flour 00 3 cups (370 g)
Butter 1 stick (150 g) - (room temperature)
Grana Padano DOP cheese 3 oz (100 g)
Eggs 2 (110 g) - (around 2 medium ones)
Fine salt 1 pinch
For the filling
Gorgonzola cheese ⅔ cup (150 g)
Potatoes 1 lb (400 g)
Grana Padano DOP cheese 3 tbsp (20 g)
Fine salt to taste

How to prepare Potato and gorgonzola tart

To make the potato and gorgonzola tart, start by boiling the potatoes 1 until soft (this will take around 30-40 minutes). Prepare the shortcrust pastry in the meantime: place the pieces of butter at room temperature and the grated Grana Padano PDO cheese in a bowl 2. Knead rapidly by hand 3.

Now add the eggs 4, a pinch of salt and lastly, the flour 5. Knead by hand to incorporate all the ingredients 6.

Now place the dough on a pastry board lightly sprinkled with flour 7 and shape into a smooth and homogeneous piece 8. Wrap it in plastic wrap 9 and leave to rest in the refrigerator for 20 minutes.

In the meantime, peel the potatoes, place them in a bowl and mash them to make a puree 11; now flavor with the grated cheese 12

and the salt 13. Stir to amalgamate and leave to one side. Take the shortcrust dough and roll it out with a rolling pin on a pastry board lightly sprinkled with flour, until around 0.2 inches (0.5 cm) thick 14. Wrap the shortcrust dough around the rolling pin 15.

Unroll the dough onto a 9.5 inch (24 cm) diameter tray 16. Define the edge by running a knife along it and removing any excess dough. Pierce the bottom with the prongs of a fork 18.

Fill with the potatoes 19 and the gorgonzola cheese 20. Roll out the left over shortcrust dough and cut into strips that are around 0.2 inches (0.5 cm) wide 21.

Arrange the pastry strips on the tart so that they overlap, to create a lozenge pattern 22. Cut away any excess dough. Use the remaining shortcrust dough to form a strip the same length as the circumference of the mold 23. Position it along the edge and press down with the prongs of a fork to make sure it adheres to the tart, while also creating a decorative pattern 24.

The tart is ready to be baked 25. Bake in a ventilated oven preheated to 355°F (180°C) for 45 minutes. Once baked, remove the potato and gorgonzola tart from the oven 26 and serve warm 27.


You can store the potato and gorgonzola tart in the refrigerator, in a sealed container, for 2-3 days at most. It can be frozen once baked.


Flavor the shortcrust pastry with thyme, rosemary or whatever herbs you prefer!