Potato Tart
User Reviews
5
Potato Tart
Description
In the Potato Tart, puff pastry serves as a buttery, crisp canvas for thin slices of baby white and purple potatoes arranged for visual contrast. The potatoes are briefly parboiled to soften before baking, ensuring they cook evenly without drying out. Shredded Gruyere cheese adds a mild nutty flavor that complements the potatoes, while the olive oil brush and sea salt sprinkle enhance flavor and texture.
The tart is baked in two stages: first, the scored pastry shell hardens and partially cooks, then the potato and cheese topping is added and baked until golden. The process highlights the crisp, flaky pastry edges and tender potato topping with melted cheese.
This tart works well as a savory appetizer, side dish, or light main paired with a salad. Its attractive pattern and combination of creamy cheese and tender potatoes make it suitable for gatherings or meals where presentation matters.
Using baby potatoes is recommended for manageable slices that create a neat pattern, while keeping an eye on oven heat and turning the tart halfway through baking helps avoid uneven cooking or burning.
Ingredients
INGREDIENTS
For the Tart:
- 1 heet puff pastry
- baby potato white and purple
- ½ cup gruyere cheese shredded, 120ml
- prinkle salt 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.
Notes
- Use baby potatoes for well-sized slices that create a neat pattern on the tart.
- Score the puff pastry carefully using a ruler and knife to form an even border about half an inch wide.
- Watch the tart while baking and rotate it halfway through to ensure even browning, especially if your oven heats unevenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 160kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 400mg | 17% |
| Potassium | 250mg | 5% |
| Fiber | 1.2g | 5% |
| Sugar | 0.3g | 1% |
| Vitamin A | 500IU | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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