When one visits or moves to Sweden one quickly learns the importance of the Swedish fresh (new) potato or färskpotatis. We usually begin to see them arrive in our markets in mid-May at a price unheard of by those who don’t have that “Swedish potato obsession”. Now, I say “obsession” in the most endearing way. After traveling to Sweden for seventeen years and having lived in Sweden now for three years, I’m beginning to understand. No, actually, I’m also becoming obsessed.
Now, with the obsession, comes some great recipes and a great food culture. These little dirt covered jewels are tasty and I believe symbolize the heart of Swedish cuisine. Me, I love potatoes, boiled, mashed, baked any way you can think of. But think about this, Rustik Potatistart med Purjolök, a rustic fresh potato torte with leeks. All I can say is, yummy! Not, into potatoes? Not to worry, we’ll give you some options on how to make the torte “potato free“. So, read on down and learn a bit about the Swedish fresh potato culture as well as step-by-step walk through on how to put together a lovely rustic torte.
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Having been raised on the Texas Gulf Coast (USA), rice was the main starch. There was a potato here and there, but not often. Perhaps, that’s why I love taters and everything potato like. Yep, this writer is a bona-fide carb addict… On the other hand, Eva our Swedish editor and my lovely wife, was raised eating potatoes (like all Swedes are) at almost every evening meal of her young life. Perhaps that’s why she’s a tad bit off on spuds. But, not färskpotatis, as they have a tradition and a cultural significance here in Sweden, especially in Skåne.
Swedish Fresh Potato Obsession
A Swedish fresh potato comes to the market with a bit of slightly moist dirt and the peeling away of the first layer of skin. Very delicate and wonderful to smell. Yes smell! If you ever have a chance to pick-up a handful of just harvested färska potatisar (fresh potatoes) and smell them, you’ll understand. I close my eyes and take in the aroma of the earth and visions of potato culinary delights come to my mind. These yellowish thin-skinned tubers are not large as one can see in the image above.
FYI: Potatoes first came to Sweden in 1655, but it wasn’t until the mid-1700’s that they were widely planted, harvested and eaten. The Swedes being a fugal lot, discovered that not only were potatoes good on their own, but that they made a hearty vodka. And as they say, “the rest is history” or Absolut!
Färska potatisar (fresh potatoes) are a bit of a pain in the caboose to wash and too small to peel, but worth the trouble for the creamy sweet taste. I love to have a boiled one straight out of the fridge for a snack. But that’s me. So, why are we obsessed over these little guys? I’ve studied what I could find in print and discussed this obsession with those who had knowledge, but no definitive answer was to be found by this writer. Speculation abounds. I found that the one common thread that runs true in the färska potatisar food culture, is that the arrivals of these new spuds means the end of winter and warm times ahead. Those interviewed of my age (old) and older seem to believe, “yes, we had another successful beginning to the growing year”. To others, especially my seniors, it means you would have something to eat. For most Swedes, to think of midsommar without fresh potatoes would be like an American thinking of the 4th of July without BBQ. So, what does it mean for me? It means a food with a history and a part of a culture, and that my friends make this writer happy. Yes, the first harvested fresh potatoes in your area will smell and taste similar so when the season is right, go out and find some.
Rustik Potatistart med Purjolök, a rustic potato and leek torte…
Rustik Potatistart med Purjolök, or rustic potato and leek torte is a hearty savory pie. It plays on the sweetness and creaminess of both the fresh potatoes as well as that of the leek. Serve it as a main dish at a lovely summer brunch or as a side dish to any full meal. On the evening this writer prepared the torte we served it alongside of cold smoked salmon and fresh local asparagus with a crème fraiche and garden fresh chive sauce.
Looking at that pile of ingredients, you’re likely thinking this one is involved. It is, and it isn’t, it has a number of steps, but it’s easy to get this one in the oven. You’ll need all-purpose flour, salt/pepper, fresh rosemary, olive oil, egg, heavy cream, butter, ricotta, cream cheese, a leek or two and of course fresh new potatoes. Oh, and one special ingredient, Graham flour. Graham flour is the most nutritious of all the wheat flour. If you’re not familiar with it, think whole wheat flour that hasn’t been sifted. Therefore, it’s coarser and thus rustic.
The potato torte pastry…
Let’s get working on the rustic torte pastry. We’ll get started by blending the wet ingredients.
Start by placing the measured butter, cream cheese and heavy cream in your mixing bowl. Mix until well creamed.
In a separate bowl, blend in your all-purpose and Graham flour with the salt. Now, slowly stir the flour mix into your creamed wet ingredients. Continue adding until the dough is smooth. Note: The dough should be a loose, but not sticky. Scrape your dough mixture from your bowl onto a floured surface and roll into a ball. Then cover it with plastic wrap and pop it in the fridge to chill for at least an hour (this can be made ahead).
While that rustic dough is resting in the fridge, let’s get the fresh potatoes washed, sliced, blanched and set out to dry.
FYI: As mentioned earlier, these little new potatoes are a tad hard to wash, but very doable. Eva is an expert at this and taught me a Swedish fresh potato washing hack. Place a handful of unwashed potatoes in a wire strainer and swirl around while holding under running water. Then rub the potatoes with your finger. Bingo, all done.
After washing, the potatoes should be sliced to about 1/8″ to 1/4″ (3-6 mm) in thickness. Best done with a mandoline but can be done by hand as well. If cutting by hand don’t worry too much about getting the a uniform thickness. This is a rustic dish. If using a mandoline, be careful and watch those fingers. Once the spuds are sliced, place them in a flat bottom pan (I use a 3 x 9 x 2″ or 33 x 23 x 5 cm pan). Then pour boiling water over the potatoes and let them cook in the water for about three minutes, until just “al dente”. They will not be cooked through, we’ll finish that in the oven. Drain the potatoes and place on a dry kitchen towel to dry.
Next, take your washed leek and cut it into 1/4-inch slices. Then rinse and drain dry (I use a salad spinner to dry). Place your butter or olive oil in a heated frying pan and add the leeks and season with salt and pepper. Sauté the sliced leeks until the soften. Set them aside to cool for later use.
Remove your chilled dough from the fridge unwrap and let rest at room temp for about five minutes. Next roll the dough into an oval about 16′ x 10″ (40×25 cm). I found that rolling it onto a non-stick baking sheet worked well. Once rolled, mark the dough in from the edge two inches (50mm). I used my finger. This will provide a guide for the next step.
Now, spread the ricotta cheese evenly 2″ (50mm) from the edge as shown above. Once it’s spread, evenly place your sautéed leeks onto the top of the ricotta cheese.
Next, starting at the outside of the ricotta and leeks, lay on the potatoes slightly overlapping until you reach the center.
This is where the chopped fresh rosemary and egg come in. Sprinkle the rosemary over the potato filling and give the filling a good drizzle of olive oil. Next whisk your egg and brush the top of the folded torte dough. Now, return your torte to the fridge for 30 minutes prior to baking. This will firm up the fats in the pastry and make it nice and light.
Remove your potato torte from the fridge and pop it into your previously preheated 200° C (390°F) oven.
Bake the potato torte for 40 minutes or until golden brown, remove and cool for about 10 minutes prior to serving.
Your cooked and sliced Rustik Potatistart med Purjolök is ready to serve!
OPTIONAL FILLING: Should you prefer to use no or less potatoes, feel free. It’s also good with sweet potatoes and other root veggies. Try mixing parsnips, sweet potatoes and rutabaga (Swede) for a topping. Looking for less carbs? Mix blanched asparagus as prepared in “Flash Cooked and Chilled Asparagus“, with some sautéed zucchini and charred red peppers. Let your imagination go wild on the garden side making this one. Just remember that veggies with high moisture content need to be precooked and drained/dried to prevent the torte from becoming soggy. Think Rustic.
Chloe says, “Sorry, but I didn’t have time to taste and rate Rustik Potatistart med Purjolök as I was trying out my new pool. My paws were too wet anyway, but I’ll give it five paws just because it smelled so good!” – 🐾🐾🐾🐾🐾
In our last post we promised a post of “A day in Lomma and a recipe for a shooting Star”. Well dear readers, Mother Nature had other ideas. Southern Sweden is experiencing unprecedented warm weather that has impacted our fisheries and the fish required to make the “shooting star” is not currently available. So, it may be next, maybe not.
Coming up next; “A day in Lomma and a recipe for a shooting Star” or a surprise.
Thanks for taking time to read today and feel free to leave your thoughts just below the recipe in the “Leave a Reply” section.
Rustik Potatistart med Purjolök - Rustic Potato Torte with Leeks.
Rustik Potatistart med Purjolök, or rustic potato and leek torte is a hearty savory pie. It plays on the sweetness and creaminess of both the fresh potatoes as well as that of the leek. Serve it as a main dish at a lovely summer brunch or as a side dish to any full meal.
Ingredients
Rustic Dough
- 5.75 tbsp (80g) Butter, room temperature
- 4.25 oz (120g) Natural cream cheese, like Philadelphia cream cheese.
- 3.33 tbsp (1/2 dl) Heavy whipping cream.
- 1/3 cup (50g) Graham flour, coarse.
- 1.5 cups (200g) All-purpose flour.
- 1/2 tsp (1/2 task) Table salt.
Torte Filling
- 1 lb (450g) Fresh (new) potatoes, Yukon would be fine.
- 2 medium Leeks, white part only.
- 2 tbsp (2 msk) Butter or olive oil.
- 6.75 tbsp (105g) Ricotta cheese.
- Olive oil, for drizzling.
- 1/2 cup (13g) Fresh rosemary, stems removed and finely chopped
- 1 Egg, for brushing crust.
- Salt & Peper, as you like it.
Instructions
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Start by placing the measured butter, cream cheese and heavy cream in your mixing bowl. Mix until well creamed.
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In a separate bowl, blend in your all-purpose and Graham flour with the salt. Now, slowly stir in the flour mix to your creamed wet ingredients. Continue adding until the dough is smooth. Note: The dough should be a loose, but not sticky.
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Now, scrape your dough mixture from your bowl onto a floured surface and roll into a ball. Then cover it with plastic wrap and pop it into the fridge to chill for at least an hour (this can be made ahead).
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Preheat your oven to 200° C (390°F).
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While the dough is resting in the fridge, get the fresh potatoes washed. After washing, the potatoes should be sliced to a thickness of 1/8 to a 1/4"(3-6 mm thick.) See note 1.
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Once sliced, place the potatoes in a flat bottom plan of size. Then pour boiling water over the potatoes and let then cook in the water for about three minutes. They will not be cooked through, we'll finish that in the oven. Drain the potatoes and place on a dry kitchen towel to dry.
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Next, take your washed leek and cut it into 1/4-inch slices rinse and drain dry (I use a salad spinner to dry). Place your olive oil or butter in a heated frying pan and add the leeks and season with salt and pepper. Sauté the sliced leeks until the soften. Reserve for use later.
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Now, remove your chilled dough from the fridge unwrap and let rest at room temp for about five minutes. Next, roll the dough into an oval about 16' x 10" (40x25 cm). See note 2.
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Spread the ricotta cheese evenly 2" (50mm) from the edge of the dough. Once this is spread, evenly place your sautéed leeks over the ricotta cheese.
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Fold the edges (2"/50mm) in and over the filling. Then, sprinkle the rosemary evenly over the potatoes and give the potato filling area a good glug of olive oil.
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Next, whisk you egg and brush the top of the folded torte dough.
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Now, return your torte to the fridge for 30 minutes prior to baking. This will firm up the fats in the pastry and make it nice and light.
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Remove your potato torte from the fridge and pop it into the center of your previously preheated 200° C (390°F) oven.
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Bake the potato torte for 40 minutes or until golden brown, remove and cool for about 10 minutes prior to serving.
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See notes for optional filling suggestions.
Recipe Notes
Please note that the quantities can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.
- Slicing the potatoes is best done with a mandoline, but can be done by hand as well. If cutting by hand don't worry too much about getting the thickness uniform. This is a rustic dish.
- I found that rolling it onto a non-stick baking sheet worked well. Once rolled, mark the dough in from the edge two inches. I used my finger. This will provide a guide for placing the ricotta.
Ron: methinks you and I are good enough friends for you to believe I last bought a 2Kg pack of potatoes well over a month ago 🙂 ! It’s all brown rice and Asian noodles and polenta and ancient grains etc et al for this gal – potatoes are somewhat considered ‘below the salt’! But the Baltic countries and Finland and Russia are exactly as potato-crazy as Sweden !! And during my childhood years ‘värsked kevad-kartulid’ (fresh spring potatoes) were as sought-after and cherished! So there 🙂 ! And another shock for you: I think that potato-torte is absolutely beautiful! I have the potatoes and the leeks and I love the rosemary and, as it happens, the same cream cheese is in the fridge . . . so, I’ll follow you recipe point by point at the weekend . . . the sweet potatoes and the zucchini et al can come later !! And Chloe: just paw-beg on a warm day for Mom and Daddy to fill up your pool with water and let yourself sink to the bottom – I would come also if I could fit in . . . .
Wow, I think the Estonia name for fresh spring potatoes sounds far sexier than färskpotatis!
Well, there’s nothing wrong with brown rice, noodles, polenta and ancient grains. Especially freekeh🙂! Glad you enjoyed the post. With your Northern European heritage, I was sure you would have similar memories of an obsession for new potatoes in Estonia. Do you folks down in Oz celebrate the arrival of the spring potato? Let us know what you thought of the torte.
*smile* Am responding after Francesca who, of course, comes from Melbourne and does grow many of her own vegetables. I buy potatoes, well scrubbed and packed in plastic!), from the supermarket and small ‘new’ ones are available all year . . . no celebration there 🙂 ! Most of us barely experience winter. Australia, being as multicultural as it is these days, would see the ‘humble’ spud variably . . . for many it is a staple: mostly in the form of chips (fries) and mash or baked. I make certain about 40% of my diet does consist of carbs but try to omit any ‘white’ ones 🙂 !.
So how about purple potatoes?? Much debate these days about the good and bad of the humble potato. For me, I just like eating them. Oh, and those store bought ones, same here. We survive on those for months until the new crop arrives. I do however miss a good starchy Russet type baking potato. Ares our mostly waxy type. Now, I’ve got myself thinking about a huge Russet potato loaded with butter, cheese and sour cream. Good thing we can’t get Russets here.🙂🙂
I have more than my fair share of potato loving roots in the form of Irish ancestry: the humble potato is my saviour on nights when I have no idea what to cook. Reach for the spuds and into the oven they go, usually with a branch of rosemary and a garlic clove or two. But then fresh potatoes are another thing again. Freshly dug, small and earthy, they are the epitome of spud taste. I love scrabbling in the dirt, my fingers feeling for a new Dutch Cream to pluck from its underground cluster.
This rustic pie is sensational Ron. It has all the most delicious components. II hope to make it soon, and as our potatoes at present are not new or particularly tasty, I might take up your suggestion re the sweet potato. Hmmm can’t wait.
Ah, a fellow spud lover. Here in Sweden it’s considered a great pleasure to raise your own fresh potatoes. You’ll see them growing in compost piles, garbage bags, large pots and in the ground. We all grown with the same goal, to run our hands into the dirt and pluck out just the right ones for our Midsommar celebration and feast. We do hope you enjoy the Rustik Potatistart med Purjolök.
Thanks for sharing your potato story.
I had no idea about Swedes and potatoes! I love new potatoes, and am sure I’d love this tart.
Jeff, I actually thought of you when I made this. I think it would be right up your ally. The dough is fun to play with. We made a sort of rustic pizza with it the other day and it was great.
That looks divine! I wonder if we ever get fresh potatoes here in Australia and I’m intrigued to try and find the difference between fresh and well not fresh?!
Once you try a really freshly harvested potato you can taste and feel the difference. Freshly harvested tend to be a bit less sweet, moister and creamy. I would think your Australian freshly harvested Bintje or Dutch Cream potatoes would be similar to our färskpotatis. Ours are in the market now, so I would think your be be in at your farmers markets in your late spring or early summer.
What a lovely post. When I was growing up I often cooked a potato and ate it with good cheese. But this is outstanding! I love all the ingredients, and it makes a lovely presentation!
Potatoes and cheese, a perfect match in my book. If you like potatoes and cheese, check out my post, The Pie Of My Eye- Färskpotatispaj med Spenat. It’s full of wonderful cheesy potato flavors. I think you’ll like it…
I’m with you for my love of potatoes and this sounds and looks delicious…I’m pinning. I’m very curious about the photo of your torte getting reading to go in the oven. It looks like you have a peel and is that a nonstick sleeve over it?
Karen, what you see in the image is indeed a peel. When making the torte I rolled it out on a hi-temp non-stick baking sheet. Over here we have pre-cut (1/2 pan) baking papers that come in normal and a higher temp one that is non-stick. It’s a bit crinkled, which I supposes helps release your baked goods. Not a sleeve, but that’s a brilliant idea.
Oh Ron I love potatoes too. Can’t get enough of them. I’d be interested to try those little Swedish ones they sound delicious
Today is Midsommar the day in Sweden when the most fresh Swedish potatoes are consumed. I’ll soon be dinning on some boiled in salted water with tones of fresh dill, with pickled Baltic herring, cold beer and of course Akvavit. I’ll have a few for you! Thanks for coming by Tania.
What a great recipe and perfect for my new potatoes here in N Wales as well as the delicious Jersey Royals which are still about too. I DO love a proper Swedish potato salad, it’s my to go to accompaniment for salmon and grilled meats.
Jersey Royals would be a very close variety to our fresh potatoes and should be wonderful in the torte. My favorite Swedish potato salad is boiled fresh potatoes that you toss into a Swedish style vinaigrette while still hot. Let them cool and soak in the dressing, then cut up the potatoes toss with arugula, sliced crisp radishes, julienned paprika and such.
Looks delicious, Ron. Comforting and pretty to boot. And funnily enough, though it’s typically Swedish, this torte would be perfectly at home on an Italian table.
Interesting to read that the potato was such as late-comer to Sweden. Had no idea, but then we tend to forget (I do, at least) that the potato was a New World vegetable. That would (partially) explain it, although it still took another two centuries after Columbus to make it up north, it seems.
Delicious it was and fun to make.
Frank, I found it interesting as well that the spud arrived late to Sweden. Potatoes were brought in earlier, but they were not grown until later years. For a country that loves potatoes, I found very little history regarding precisely how and when the spud made it here.
What a great post, Ron. Around here potatoes are almost their own food group. In fact… the capital city of Kansas is Topeka, which is a Shawnee Indian word meaning “good place to pick wild potatoes.” (Love the egg cup picture.)
Thanks Bill. You taught me something, never knew that Topeka was a good place to pick wild potatoes.
Ah, the egg cup. It’s was made not far from here by Höganäs Keramik. Unfortunately, they were acquired by Iittala Group and alas the little blue egg cup is no longer produced.
I did love those rustic potato pies! They resemble (although being so different) Karelian pies (there are many other names) which are very common in Karelia (Northern part of Russia), Finland, and I think they could be found in Sweden too. Those pies made wih rye crust and several fillings (my favorite is mash potato) were one of my favourite things in childhood. The pies you presented are so different but sound intriguing and delicious. Need to give them a try!
We’re so glad you enjoyed our potato post. Karelian pies are very yummy. Although, my only experience has been with the Finnish version with a rice porridge filling. Your Karjalanpiirakka post for the mashed potato version sound wonderful, one I must soon try. You might also like our post on The Pie Of My Eye- Färskpotatispaj med Spenat fresh potato pie, it’s a tasty recipe. Thanks so much for stopping by and commenting.
Absolutely fascinating! I wish I could try a fresh potato right now! This torte looks to die for Ron, in my book potatoes and leeks may be the best combination ever, and here you’ve got them on a delicious torte crust! It really doesn’t get any better than that. YUM!!!