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.
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.
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