Dubliner Cheesy Potato Tart

Dubliner Cheesy Potato Tart

Travel all the way to Ireland without ever leaving home with the taste of this Dubliner Cheesy Potato Tart. 

Irish tart with cheese and potato

Every year for St. Patrick’s day I make corned beef and cabbage. It’s something I’ve been doing since my husband and I first got married more than 30 years ago, and it’s something my mom did every year while I was growing up. Making corned beef and cabbage was alone the extent of how we celebrated St. Patrick’s Day over the years. Yeah, we got pretty wild and crazy around here, but over the past few years things got amped up a bit.

Irish cheese and potato tart.

Since I first started my food blog (well over six years ago), I’ve branched out when it comes Irish recipes. Because, let’s face it, if I were bringing you the same old recipe for corned beef and cabbage year after year it would probably be pretty boring by now, right?

That said, today must be your lucky day, because I’m bringing you my recipe for Dubliner Cheesy Potato Tart, and boy is it delicious!

St. Patrick's Day cheese and potato tart.

Making this tart was the first time I’ve ever worked (or tasted) Dubliner cheese so I didn’t quite know what to expect. Dubliner cheese is an aged cow’s milk cheese, and can be purchased in the specialty/International cheese area of most grocery stores. It will come encased in a wax coating which needs to be removed before preparation, or eating. Dubliner cheese has a strong, nutty, and sharp flavor. For example: If you imagine Swiss and an aged sharp cheddar coming together and marrying to become one, that’s how I would describe Dubliner cheese’s diverse yet enticing flavor.

I’m not going to fool you here. Making this Irish cheese and potato tart does take a bit of time, and a bit of effort from start to finish. It’s not hard to do, but fitting the crust into the tart shell does take a small bit of finesse. That said, if you’d like to skip making your own pie crust and use the store-bought frozen pie dough, and if you’d like to make this in a pie pan rather than a tart shell… by all means, go for it. I’ll never tell!  Just roll out one circle of thawed store-bought pie dough (to 2″ larger than the pan you’re using), and follow my recipe where it picks up after placing the dough in the pan. From there everything else goes according to the recipe.

I’ve made you a video to aid you in the making of this recipe. I hope it helps to answer any questions you may have regarding the preparation of this tart.  I do hope you’ll enjoy the snappy Irish jig that I’ve paired with the pictures, and I double dog dare you not to tap your toes while you watch 🙂 Please subscribe to my Youtube  Kudos Kitchen channel HERE.

Dubliner Cheese and Potato Tart
 
Cook time
Total time
 
Nutty and tangy Dubliner cheese tops this tart that's loaded with potatoes and bacon.
Author:
Makes: 1
Ingredients
For the Crust
  • ¾ cups all-purpose flour (plus additional for rolling)
  • ½ teaspoon salt
  • 6 tablespoons Kerrygold Irish butter, cut into small pieces, divided
  • 3 tablespoons ice water
For the filling
  • ½ pound bacon, cut into 1" pieces
  • 2 medium Idaho potatoes, microwaved and cooled
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 eggs, beaten
  • 1 cup milk
  • 1 heaping tablespoon wholegrain mustard
  • 7 ounces Dubliner cheese, crumbled
Tools
  • food processor or pastry blender
  • plastic wrap
  • 9" tart pan or pie pan
  • large skillet
  • baking spray
  • rolling pin
  • pie weights (optional)
  • parchment paper (optional)
  • baking sheet
  • small bowl
Instructions
To make the crust
  1. In the food processor, pulse the all-purpose flour and salt to combine.
  2. Add the cold butter cubes and continue pulsing until coarse crumbs form.
  3. Add the ice cold water and continue pulsing until a dough ball forms.
  4. Flatten the dough ball into a disc and wrap in plastic wrap. Chill at least 30 minutes.
  5. When the dough has chilled, roll it out onto a lightly floured surface until it's approximately 2" larger in circumference than the tart pan.
  6. Lightly roll the dough around the rolling pin and carefully transfer it to a tart pan that has been liberally sprayed with baking spray.
  7. Gently unroll the dough from the rolling pin over the tart pan.
  8. Carefully press the dough into the corners of the pan, and up the sides.
  9. Use light pressure to press the rolling pin over the top of the tart pan to trim off the excess dough.
  10. Place the tart pan on a parchment paper (optional) baking sheet and chill for approximately 20 minutes.
  11. Once chilled, dock the bottom of the pie crust with the tines of a fork, or line the inside of the tart dough with parchment paper and pie weights (this will prevent the crust from bubbling).
  12. Bake in a preheated 400 degree oven for 10 minutes. Remove the pie weights (if using) and continue baking for an additional 5-7 minutes.
To make the filling
  1. Pierce and microwave the potatoes until cooked through. Set the cooked potatoes aside to cool.
  2. In a large skillet, cook the cut bacon until nearly crisp. Drain the fat if desired.
  3. Cut the cooled potatoes into chunks and add them, along with the chopped onion and 1 tablespoon butter, into the skillet with the bacon.
  4. Continue cooking, stirring occasionally, over medium heat until the onions are translucent (approximately 5 minutes).
  5. Season the potato/bacon mixture with salt and pepper to taste.
To fill the tart
  1. Add the potato and bacon mixture evenly into the par-baked tart shell.
  2. In a small bowl, whisk together the eggs, milk, mustard, ½ teaspoon salt and ¼ teaspoon pepper.
  3. Pour the egg mixture evenly into the tart pan and top the entire tart evenly with the crumbled Dubliner cheese.
  4. Bake the tart in a preheated 375 degree oven for 50-60 minutes until filling is set and firm to the touch.
  5. Cool on a cooling rack for 15 minutes and then remove the outer ring from the tart pan (if using), and allow the tart to cool for an additional 10 minutes before cutting into wedges and serving.
Notes
A large bowl and a pastry blender (or two forks) can be used in place of a food processor to prepare the tart dough.
A pie plate can be used in place of a tart pan if desired.
Store-bought frozen pie dough can be used in place of the homemade tart dough if needed.
Nutrition Information
Calories: 81269 Fat: 3884g Saturated fat: 1006g Unsaturated fat: 2652g Trans fat: 3g Carbohydrates: 11151g Sugar: 20g Sodium: 67171mg Fiber: 10g Protein: 836g Cholesterol: 1052mg
 Lads and lassies, this one’s for you! See? I told you it was your lucky day!

Travel to Ireland without ever leaving home with this Dubliner Cheese and Potato Tart.

Hopefully I’ve whet your Irish whistle for even more St. Patrick’s Day inspired recipes. If so, please enjoy some of the other Irish inspired recipes I’ve shared in the past. Such as…

Traditional Irish Shortbread:

Irish Shortbread Cookies

Original Irish Coffee:

Irish Coffee

Stuffed Corned Beef Boxty:

Irish Corned Beef Boxty

Irish Sourdough Rye Bread:

Sourdough Rye Bread with Dill

Thanks so much for checking out today’s recipe. If you have any questions or comments, I’d love to know what they are so, please don’t be shy about leaving them for me. I promise I’ll get back to you with the answers to your questions just as soon as I can.

In the meantime, this Julia Child quote inspired apron is one of the favorite items that I’ve ever painted. It embodies how I feel about cooking, and I’ll bet you do too. If you’re interested in purchasing your own (available in black or white), please click HERE.

Hand Painted Julia Child Apron

If there is ever anything I can paint for you, from fabrics (aprons and tea towels) to glassware items, please don’t hesitate to contact me by clicking on the little envelope icon located at the top of my site, or by visiting my shop on Etsy  or Wazala. Custom and personalized items are always welcomed, and always encouraged. I will also happily paint and design from any photo or description you send my way. All fabrics are completely machine washable, and all glassware items are dishwasher and microwave safe, as well as being completely non-toxic.

Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!

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26 Comments

  1. I’m the same way; since I started blogging I try to switch things up to keep blog content fresh. This recipe looks like a real keeper! Dubliner happens to be one of my very favorite cheeses – I love the nutty flavor!

  2. This tart would have to serve only one – ME! I looove everything about this. Especially the cheese! 😀

    But, I’d be lying if I said that I didn’t want to see another corned beef/cabbage recipe. I love those two so, so much! 🙂

    • HaHa. I love corned beef and cabbage too, Katerina. When our oldest son was a child, he once said that the corned beef was the best chicken he’d ever had. I think of that every year when I make it.

  3. Such a classic. Love Irish pies!!

  4. I am going to pretend I’m Irish and enjoy this beauty for dinner!

  5. This looks absolutely luscious, I love it! Potatoes, bacon, cheese…the perfect comfort food!

  6. This sounds so good, I love Dubliner cheese!

  7. It’s like an Irish Frittata! We love Dubliner cheese! We buy it at Costco and just snack on it. Sometimes it goes into cheesy cauliflower mash, but it’s usually a just mid-day snack. This sounds like the perfect weekend late lunch!

  8. Oh, man! Dubliner cheese is one of my all time favorite cheeses. That crumbly yet creamy texture is the stuff dreams are made of. I bet this tart is equally dreamy.

  9. You had me at cheese and potato!

  10. I’m always up for trying different Irish fare! This tart looks fantastic! And bacon? Say no more!

  11. Gimmie that tart! I am a Dubliner girl through and through and po-ta-toes are one of my favorite foods…Love this!

  12. I LOOOOVE Dubliner cheese, and of course I love potatoes…I bet you can guess where I’m going with this. Yum!

  13. This is exactly how I’m going to “travel to Ireland” this weekend! We normally make corned beef and cabbage too but I”m thinking that I need to try this potato tart too!

  14. Here’s an idea I first came up with when camping and my girls wanted to make quiche over a campfire: Use grated potato for the crust.
    That would work so well with this recipe!!
    Grate the potato, add some butter, S&P, and maybe some fine minced onions, pre-bake and there you go!

    PS- the campfire quiche came out great!

    • Brilliant idea with the grated potato crust! I’m going to have to try that one day soon. Actually, your suggestion has made be brainstorm a new recipe idea using corned beef and cabbage. Thanks, Tess 🙂

  15. Renee, I love your video!! I have yet to get into the video making business. Your video is super cute and helpful! I have lived in Dublin for a year and have never come across this goodness – Dubliner Cheese and Potato Tart! Yum! Makes my mouth water. It’s so comforting to have a tradition, isn’t it? Something to look forward to every year!

  16. This looks fabulous! What a great treat for St. Pat’s.

  17. This Irish girl needs to make this right this very minute. It looks positively scrumptious. Nothing beats comfort food this time of year.

  18. This is a lovely holiday dish.