Why You’ll Love Ukrainian-Style Potato Cabbage + Leek Tart Recipe
I enjoy this recipe because each layer adds something satisfying: the flaky crust, the tender potatoes, the sweet sautéed leeks, and the soft, browned cabbage. I like how simple ingredients transform into something rustic and elegant at the same time. It’s the kind of dish I can serve hot straight from the oven or enjoy at room temperature throughout the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the pastry: 1 1/4 cups all-purpose flour 1/2 teaspoon kosher salt 1/2 cracked black pepper 1/4 teaspoon salt 8 tablespoons unsalted butter, cold 3–6 tablespoons ice cold water 1 egg, mixed with 2 tablespoons water, for egg wash
For the filling: 2 large Yukon gold potatoes, cut to 1/2-inch dice 1 leek, white and light green parts only, cut to 1/2-inch dice 1 small or half a medium head of cabbage, shredded 2 tablespoons vegetable oil 2 tablespoons butter salt and pepper to taste
Optional garnish: 1 small Yukon gold potato, sliced to 1/8 inch with a mandolin
Directions
I start by preparing the pastry. I mix the flour, salts, and pepper in a bowl. I cut in the cold butter until the mixture looks like coarse sand with a few larger bits.
I add 3 tablespoons of ice water and mix with a fork, adding more water only until the dough comes together in a slightly crumbly ball.
I turn the dough onto a floured surface, shape it into a flattened disc, wrap it tightly, and refrigerate it for 2–24 hours.
For the filling, I melt 1 tablespoon each of butter and oil in a sauté pan, add the diced potatoes, and cook until lightly browned and tender. I transfer them to a bowl.
I repeat with the remaining butter and oil, add the leeks and cabbage, and sauté until wilted and browned. I return the potatoes to the pan and season with salt and pepper. I let the mixture cool to room temperature.
I preheat the oven to 375°F. I roll the dough into a 12-inch circle and fit it into a 10-inch pie plate. I crimp the edges and brush with the egg wash.
I fill the crust with the cooled filling. If using the optional thin potato slices, I arrange them on top.
I bake for 45–50 minutes, until the crust is golden brown. I serve it hot or at room temperature.
Servings and Timing
This tart serves 6–8 people. Prep time: 20 minutes Chill time: 2 hours Cook time: 45–50 minutes Total time: about 3 hours
Variations
I sometimes add fresh dill or parsley to the filling for a brighter flavor. When I want extra richness, I stir in a spoonful of sour cream with the potatoes before filling the crust. I also like adding sautéed mushrooms or a pinch of caraway seed for a more traditional Eastern European touch.
Storage/Reheating
I refrigerate leftovers for up to 3 days. To reheat, I warm slices in a 350°F oven until heated through, which keeps the crust crisp. It can also be enjoyed cold or at room temperature.
FAQs
Can I make the dough ahead of time?
Yes, I chill it up to 24 hours or freeze it for future use.
Can I use store-bought pie crust?
Yes, it works well when I’m short on time.
Can I use red potatoes instead?
Yes, as long as they’re diced small so they cook evenly.
Can I make this tart dairy-free?
I replace the butter with oil, keeping in mind the crust will be slightly less rich.
Do I need to precook the crust?
No, the filling and crust bake together perfectly.
Can I add cheese?
Yes, a bit of grated Swiss or cheddar is delicious.
Can I substitute onion for the leek?
Yes, though the flavor will be slightly sharper.
How do I keep the crust flaky?
I make sure the butter stays cold and avoid overworking the dough.
Can I use savoy cabbage?
Yes, it softens beautifully and works well.
Can I freeze the baked tart?
Yes, I freeze it tightly wrapped and reheat in the oven.
Conclusion
I love how this potato, cabbage, and leek tart brings together comforting flavors inside a golden, flaky crust. It’s simple, satisfying, and full of rustic charm—exactly the kind of dish I reach for when I want to feel nourished and grounded.
A rustic Ukrainian-style tart with a flaky, pepper-flecked pastry crust filled with tender potatoes, sweet leeks, and soft, browned cabbage—a cozy, humble dish perfect warm or at room temperature.
Ingredients
For the pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
8 tablespoons unsalted butter, cold
3–6 tablespoons ice cold water
1 egg mixed with 2 tablespoons water (egg wash)
For the filling:
2 large Yukon Gold potatoes, diced 1/2 inch
1 leek (white and light green parts), diced 1/2 inch
1 small or 1/2 medium head cabbage, shredded
2 tablespoons vegetable oil
2 tablespoons butter
Salt and pepper, to taste
Optional garnish:
1 small Yukon Gold potato, sliced 1/8 inch on mandolin
Instructions
In a bowl, combine the flour, salts, and cracked black pepper. Cut in the cold butter until the mixture resembles coarse sand with some larger pieces.
Add 3 tablespoons ice water, mixing with a fork. Add more water, 1 tablespoon at a time, just until the dough comes together in a crumbly ball.
Turn the dough onto a floured surface, shape into a flattened disc, wrap tightly, and refrigerate for 2–24 hours.
For the filling, heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan. Add diced potatoes and cook until lightly browned and tender; transfer to a bowl.
Add remaining butter and oil to the pan. Sauté the leeks and cabbage until wilted and lightly browned.
Return potatoes to the pan, season with salt and pepper, and let the mixture cool to room temperature.
Preheat oven to 375°F (190°C). Roll the chilled dough into a 12-inch circle and fit into a 10-inch pie plate. Crimp the edges and brush with egg wash.
Fill the crust with the cooled potato–cabbage–leek mixture. Add the optional thin potato slices on top if using.
Bake for 45–50 minutes, until the crust is golden brown. Serve warm or at room temperature.
Notes
Add fresh dill or parsley for brightness.
Mix in a spoonful of sour cream for extra richness.
Add sautéed mushrooms or a pinch of caraway for Eastern European depth.
Keep butter very cold for the flakiest crust.
Reheat slices in a 350°F oven to restore crispness.
