Hoppel Poppel Tart
Submitted by wally
Hoppel Poppel tart with breakfast sausage, potatoes, onion, and fresh dill in a blind-baked butter pastry shell. A German-American brunch classic turned elegant.
YIELD
8 servingsPREP
10 minCOOK
50 minREADY
60 minHoppel Poppel is a traditional German-American breakfast scramble of potatoes, sausage, and onions. This version takes those same comforting flavors and bakes them into an elegant tart shell, turning a diner-style hash into something you’d serve at a brunch party.
The butter pastry gets blind-baked with weights until just golden, then brushed with egg white for a moisture barrier that keeps the crust crisp under the wet filling. The sausage and potato filling cooks in a skillet until the potatoes are fork-tender and the sausage is crumbled into small, flavorful bits throughout.
Fresh dill and mayonnaise stirred into the cooled filling are what make this tart special. The dill adds a bright, herby freshness that lifts the heavy potato and sausage, and the mayo binds everything together while adding a subtle richness.
Chef Tips
- Blind bake the shell completely before filling. An underbaked crust goes soggy under the potato filling.
- The egg white wash on the par-baked crust creates a waterproof seal. Don’t skip this step.
- Cool the filling to room temperature before spooning it into the shell. Hot filling in a baked crust turns the bottom soggy.
- Let the tart cool 10 minutes before removing the ring. The filling needs time to set so slices hold together.
Variations
- Use kielbasa or smoked sausage instead of breakfast sausage for a smokier flavor.
- Add shredded Gruyere or Swiss cheese to the filling for a cheesy version.
- Swap dill for chives and add a few dashes of hot sauce for a spicier take.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
On lightly floured surface roll dough to a 14-inch round.
Transfer to an 11-inch tart pan with removable bottom.
Trim edges; prick bottom with tines of fork.
Line pastry shell with alumnum foil; fill with pastry weights, dried beans, or raw rice.
Bake 15 minutes.
Remove foil and weights.
Bake 5 to 6 minutes longer or just until pastry starts to turn golden.
Brush with egg white; bake 1 minute longer. Cool completely on wire rack.
In large skillet, heat oil over medium heat. Add sausage and mash with fork to crumble into small pieces.
Add potatoes, onion, salt, and pepper.
Cook until potatoes are fork tender, stirring frequently, about 20 minutes.
Cool to room temperature. Reduce oven temperature to 350℉ (180℃).
Stir dill and mayonnaise into potato mixture; spoon into tart shell.
Bake 30 minutes or until heated through.
Cool 10 minutes on wire rack before removing outer ring.
Sprinkle with parsley. Serve warm.
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