1 1/2 cups all-purpose flour
1/4 tsp red chile powder
1/2 tsp ground cumin
1/4 tsp salt
1 stick cold butter
2 Tbs cold water, plus more as needed
4 medium Yukon gold potatoes
1 teaspoon salt
3 tablespoons olive oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground fenugreek seeds
1/4 teaspoon red chile powder
1/4 teaspoon turmeric
1/4 teaspoon ground black pepper
1 pinch asafetida
1 yellow onion, chopped
1 1/4 teaspoons salt
2 Thai chiles, minced, seeds removed
2 garlic cloves, minced
1/2-inch piece ginger, minced
8 curry leaves, chopped
1 egg yolk
1 cup plain Greek yogurt
Special equipment:
Food processor
Baking parchment
Rolling pin
11-inch fluted tart pan with removable bottom

MAlabar Potato Tart  [Indian fusion Recipe]

 Tarts or pies have been around since the Middle Ages in Europe where meat was layered in a simple, unleavened crust and baked. In Indian cuisine the closest thing to a pie is the samosa which is ground meat or potato filled in pastry before being fried. What better way to bring the spices of Western India to an ancient tradition of cooking a large amount of food in an open pastry?

4. Whip the egg yolk with a small whisk. Whisk in 2 teaspoons of water

5. Paint the top of the tart with the egg yolk-water mixture.

6. Place the tart on a sheet pan and bake for 10 minutes. Reduce the heat to 350°F and bake for 1 hour, or until the crust turns golden brown and the potatoes can be easily pierced with a knife.

7. Let the tart cool a bit before handling. Place the tart pan over a small bowl so the bottom of the pan sits on the bowl and the tart pan falls away. Carefully transfer the tart to a large plate. Cut into 12 slices and place on individual plates. Place a generous spoonful of yogurt on each slice.


- The tart can be served hot or at room temperature. It reheats well.


1. Fill a large pot with water and it bring to a boil.

2. Cut the potatoes into 1/4-inch thick slices. Blanch them in a pot of boiling water with 1 teaspoon of salt for 2 minutes then drain. Arrange them on a clean kitchen towel. Pat both sides to dry. Let cool.



1 Cut the butter into small pieces. Place the flour, salt and butter in a food processor. Pulse until it looks like sand.

2. Add 2 tablespoons water. Pulse again until the dough starts to form. Add a little more water if it is too dry.

3. Cover the dough completely in plastic wrap then refrigerate for a minimum of 1 hour.

4. Place the dough on a piece of baking parchment to facilitate transfer to the tart pan. Roll it out to a 1/4-inch thick circle. Place it in the tart pan. Press the dough into the corners without stretching it. Cut off any excess dough that hangs over the edge. Refrigerate for 30 minutes until ready to fill.

4. When the spiced onion mixture is cool, transfer to a food processor. Process until it becomes a slightly chunky paste. Add a tablespoon of water, if needed, to make the paste smoother. 

3. Heat the oil in the skillet over medium heat. Add the mustard seeds. When they begin to pop, reduce the heat to medium-low and add the remaining spices, excluding the salt. After 30 seconds add the onion. Fry the onion for 5 minutes then add the salt. Mix and continue to fry for another 5 minutes. Add the chiles, garlic, ginger and curry leaves. Fry for another 5 minutes until the onions are tender. Remove and let cool. 


1. Preheat oven to 425°F.

2. Using one third of the potatoes, create a layer on the bottom of the tart crust, overlapping them slightly. Spoon half of the spiced onion paste over the potatoes and spread as evenly as possible over the layer.

3. Repeat with the another layer of potatoes and the remaining spiced onion paste. Finish with a layer of the remaining potatoes.