Potato Tart

A while back I had an amazing pizza with slices of creamy potatoes covering the top, so delicious I was inspired to make this tart! I thought a fish scale pattern would be easy to render given the shape of the potato slices and it was! Alternating between the purple and white slices definitely adds a lot of visual interest but this will still look great if you only have one color of potato to work with.

how to make a potato tart

1. Preheat to 400 degrees F. Par boil the baby potatoes until tender. 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. Thinly slice the potatoes. Parboil the white baby potatoes slices for a few minutes or until tender. Repeat the process for the purple potato slices.
2. Use a fork to 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. 
3. Take the pastry shell out of the oven and add the shredded gruyere.
4. Add potato slices. 
5. Arrange the slices so that they alternate white and purple pattern.
6. Brush with olive oil and sprinkle sea salt. Bake for 15-20 minutes.

A FEW TIPS

• 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.
• If you don’t want to break a ruler out you can get the exact same taste with a more rustic look by just eyeballing the pastry dough.

If you’ve tried this tart then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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5 from 3 votes

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 minutes

Cook Time 20 minutes

Servings 4

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

Serving: 1g | Calories: 160kcal | Carbohydrates: 8g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 400mg | Potassium: 250mg | Fiber: 1.2g | Sugar: 0.3g | Vitamin A: 500IU

*Nutrition Disclaimer

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