Potato Tart

An easy and oh so satisfying potato tart filled with Gruyere cheese. The simple design scheme of alternating white and purple potato slices creates a striking effect perfect for entertaining.

Course Appetizer, Side Dish

Cuisine American, French

Prep Time 10

Cook Time 20

Servings

Calories 160kcal

Author John Kanell

Ingredients

INGREDIENTS

For the Tart:

1 sheet puff pastry
White and purple baby potatoes
½ cup gruyere cheese 120ml shredded
sprinkle sea salt
1 tsp olive oil

Instructions

INSTRUCTIONS

For the Tart:

Preheat to 400 degrees F. Thinly slice the raw potatoes.
Slice the white nParboil the white baby potatoes slices for a few minutes or until tender, remove and set aside on a paper towel. Repeat the process for the purple potato slices.
Flour a surface. Roll out a sheet of puff pastry.
Using a ruler, trim the pastry into a square.
Transfer to a baking sheet with parchment paper.
Score the dough about 1 inch from the edge.
Using a fork, pierce the inside of the scored square.
Bake the shell for about 10 minutes.
Use a sharp knife to thinly slice potatoes
Grate about 1/2 cup cheese.
Take the pastry shell out of the oven and add the shredded gruyere.
Arrange the potato slices so that they alternate white and purple pattern.
Brush with olive oil and sprinkle sea salt.
Bake for 15-20 min.

Video

Notes

Using baby potatoes will give you the best sized pattern. Large potatoes are just too large for this size of tart.
I used a ruler to get a perfect border for this tart. Cut a square shape then use a knife to carefully cut a border 1/2 and inch in by pressing the knife half way through the dough.
Keep a close eye on the pastry when you're baking. If your oven heats unevenly you should turn it halfway though baking.

Nutrition

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