Travel all the way to Ireland without ever leaving home with the flavor of this Irish Cheese and Potato Tart. It will soon become an annual tradition.
While this cheesy Irish side dish may take a bit of time and effort to prepare, I think you’ll agree that the superb flavor is worth every moment spent!
Jump to Recipe**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making today’s Irish cheese and potato tart is available at the end of this post. OR you can hit the “jump to recipe” tab above to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Pie dough (homemade or store-bought) (flour, butter, salt)
- Dubliner cheese (or sharp cheddar)
- Butter
- Idaho Potatoes
- Bacon
- Onion
- Garlic
- Eggs
- Milk
- Wholegrain mustard
- Salt and Pepper
Kitchen tools and equipment needed:
- food processor or pastry blender
- plastic wrap
- 9″ tart pan or pie pan
- large skillet
- measuring cups and spoons
- wooden spoon or spatula
- cooking spray
- whisk
- rolling pin
- pie weights (optional)
- parchment paper (optional)
- baking sheet
- cooling rack
- small bowl
Time to shake things up a bit!
Every year for St. Patrick’s day I used to make corned beef and cabbage.
It’s something I’d been doing since my husband and I first got married, and it’s something my mom did every year while I was growing up.
Sometime’s I made it on the stovetop and sometimes I make it in the slow-cooker.
That said, thankfully I’ve branched out when it comes to Irish recipes.
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!
What is Dubliner cheese and what does it taste like?
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 that 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 to become one, that’s how I would describe Dubliner cheese.
How long does this Irish potato tart take to make from start to finish?
I’m not going to fool you here, making this Irish cheese and potato tart does take a bit of time, and effort from start to finish.
It will take approximately 90 minutes (if making your own pie dough).
None of it is hard to do, but there are quite a few steps involved with this recipe and fitting the crust into the tart shell does take a small bit of finesse…but you can do this!
Can store-bought pie dough be used in place of homemade?
Yes. Always!
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!
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.
How to make a Dubliner cheese and potato tart:
- Instructions for making homemade tart dough OR feel free to skip this step and use store-bought pie dough instead.
- Cut the chilled butter into 1″ cubes.
- In a food processor, pulse the flour and chilled butter together to form coarse crumbs.
- Add ice water to the mixture and pulse again just until the mixture forms a ball. Do not overwork the dough.
- Press the pie dough out into a disc and wrap with plastic wrap.
- Chill the dough in the refrigerator for at least 30 minutes.
- Once chilled for 30 minutes, remove the dough from the refrigerator and roll it out to 2″ larger than the circumference of the tart pan.
- Roll the dough loosely onto the rolling pin and transfer it to the tart pan.
- Carefully unroll the dough from the rolling pin and gently press the dough into the edges of the tart pan that has been prepared with cooking spray.
- Remove the excess dough from the pan by pressing the rolling pin over the top of the pan. Discard the scraps or save them for another use.
- Refrigerate the dough inside the tart pan once again until chilled (approximately 15 minutes.
- Remove the chilled dough and pan from the refrigerator, prick the bottom of the crust with a fork, and add parchment paper and pie weights (rice is shown) and bake in a preheated (400 degree) oven for 10 minutes.
- Remove the pie weights and continue baking an additional the crust for 5-7 more minutes.
- Remove from the oven and cool.
- In a large skillet, brown the bacon.
- Chop up two Idaho potatoes that have been pre-cooked (skin may be removed if that is your preference) and add them to the skillet along with the potatoes.
- Add butter to the skillet along with salt and pepper.
- Add the bacon and potato mixture evenly into the pre-baked tart shell.
- In a medium bowl, whisk the eggs, milk, wholegrain mustard, salt, and pepper.
- Break up the cheese into crumbles.
- Pour the egg mixture over the bacon and potato mixture and top evenly with the Dubliner cheese crumbles.
- Bake in a 375-degree oven for 50-60 minutes or until the center of the tart is set and firm to the touch.
- Allow the tart to cool for 10 minutes on a cooling rack and then slip off the outer rim of the tart pan by placing a small bowl under the entire pan and let the outer rim slip away.
- Cut into wedges to serve.
- Serve hot, warm, or at room temperature.
Want more Irish inspired recipes?
Traditional Irish Shortbread (pictured below) from (yours truly (Kudos Kitchen)
Irish Potato Candy from Homemade Hooplah
Boozy Irish Brownies from Vintage Kitty
Original Irish Coffee (pictured below) from (yours truly) Kudos Kitchen
St. Patrick’s Day Recipe Roundup from All Your Favorite Food Bloggers
Stuffed Corned Beef Boxty (pictured below) from (yours truly) Kudos Kitchen
Guinness Beef and Onion Pot Pie from My Kitchen Love
Irish Sourdough Rye Bread (pictured below)
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Irish inspired recipe.
- 3/4 cups all-purpose flour plus additional for rolling
- ½ teaspoon salt
- 6 tablespoons Irish butter (preferred) cut into small pieces, divided
- 3 tablespoons ice water
- 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 tablespoon wholegrain mustard
- 7 ounces Dubliner cheese crumbled
- 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
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In the food processor, pulse the all-purpose flour and salt to combine.
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Add the cold butter cubes and continue pulsing until coarse crumbs form.
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Add the ice cold water and continue pulsing until a dough ball forms.
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Flatten the dough ball into a disc and wrap in plastic wrap. Chill at least 30 minutes.
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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.
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Lightly roll the dough around the rolling pin and carefully transfer it to a tart pan that has been liberally sprayed with baking spray.
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Gently unroll the dough from the rolling pin over the tart pan.
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Carefully press the dough into the corners of the pan, and up the sides.
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Use light pressure to press the rolling pin over the top of the tart pan to trim off the excess dough.
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Place the tart pan on a parchment paper (optional) baking sheet and chill for approximately 20 minutes.
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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).
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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.
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Pierce and microwave the potatoes until cooked through. Set the cooked potatoes aside to cool.
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In a large skillet, cook the cut bacon until nearly crisp. Drain the fat if desired.
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Cut the cooled potatoes into chunks and add them, along with the chopped onion and 1 tablespoon butter, into the skillet with the bacon.
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Continue cooking, stirring occasionally, over medium heat until the onions are translucent (approximately 5 minutes).
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Season the potato/bacon mixture with salt and pepper to taste.
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Add the potato and bacon mixture evenly into the par-baked tart shell.
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In a small bowl, whisk together the eggs, milk, mustard, ½ teaspoon salt and ¼ teaspoon pepper.
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Pour the egg mixture evenly into the tart pan and top the entire tart evenly with the crumbled Dubliner cheese.
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Bake the tart in a preheated 375 degree oven for 50-60 minutes until filling is set and firm to the touch.
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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.
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 desired.
I sincerely hope you’ve enjoyed this Irish inspired recipe for cheesy potato tart as much as I’ve enjoyed bringing it to you!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
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What a treat!
I agree!
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!
Thank you, Faith. Now I’ll be finding other ways to sneak Dubliner cheese into other dishes. It’s so good!
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.
Such a classic. Love Irish pies!!
Glad you like the recipe. When Irish pies are smiling 🙂
I am going to pretend I’m Irish and enjoy this beauty for dinner!
Everyone’s Irish this time of year, Stephanie 🙂
This looks absolutely luscious, I love it! Potatoes, bacon, cheese…the perfect comfort food!
Right? How can you go wrong with a combination like that? Thanks, Kimberly!
This sounds so good, I love Dubliner cheese!
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!
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.
You had me at cheese and potato!
I’m always up for trying different Irish fare! This tart looks fantastic! And bacon? Say no more!
Gimmie that tart! I am a Dubliner girl through and through and po-ta-toes are one of my favorite foods…Love this!
I LOOOOVE Dubliner cheese, and of course I love potatoes…I bet you can guess where I’m going with this. Yum!
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!
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 🙂
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!
This looks fabulous! What a great treat for St. Pat’s.
This Irish girl needs to make this right this very minute. It looks positively scrumptious. Nothing beats comfort food this time of year.
This is a lovely holiday dish.
Yummy! My family loves this recipe and I love making it!
My family would go crazy for this. Can’t wait to try this!