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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 sheet puff pastry
- White and purple baby potatoes
- ½ cup gruyere cheese 120ml (shredded)
- sprinkle sea salt
- 1 tsp olive oil
Instructions
- 1
For the Tart:
- 2
Preheat to 400 degrees F. Thinly slice the raw potatoes.
- 3
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.
- 4
Flour a surface. Roll out a sheet of puff pastry.
- 5
Using a ruler, trim the pastry into a square.
- 6
Transfer to a baking sheet with parchment paper.
- 7
Score the dough about 1 inch from the edge.
- 8
Using a fork, pierce the inside of the scored square.
- 9
Bake the shell for about 10 minutes.
- 10
Use a sharp knife to thinly slice potatoes
- 11
Grate about 1/2 cup cheese.
- 12
Take the pastry shell out of the oven and add the shredded gruyere.
- 13
Arrange the potato slices so that they alternate white and purple pattern.
- 14
Brush with olive oil and sprinkle sea salt.
- 15
Bake for 15-20 min.