Elevate your side dish game with this cheesy savory potato tart. With only four ingredients, this impressive dish is easy to make. Serve as a light lunch with arugula blue cheese salad or for dinner with cast-iron pork tenderloin.
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Potato side dishes, like hashbrown potatoes deluxe and make-ahead mashed potatoes with cream cheese, are as comforting as a warm hug. This indulgent potato tart, with layers of creamy potatoes and nutty cheese, is equally satisfying.
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Why This Recipe Works
- Potatoes and cheese are a match made in heaven.
- This tart is impressive, yet the rustic presentation makes this suitable for every day.
- A store-bought staple adds simplicity to this recipe.
- Serve this for brunch or as a side dish for dinner.
Ingredient Notes
- Store-bought refrigerated pie crust, such as Pillsbury, saves time and simplifies this recipe. However, if you have extra time, feel free to make a homemade pie crust.
- Use medium-sized potatoes like Yukon Gold or yellow potatoes (also known as butter potatoes). They have a buttery texture, and their thin skin doesn't require peeling.
- Gruyere cheese has a wonderful nutty flavor and melts beautifully. Fontina also works well.
- Fresh thyme adds a delicious flavor that pairs so well with potatoes and Gruyere. Rosemary or chives can also be used. If fresh herbs are unavailable, use dried thyme or rosemary.
See the recipe card for complete instructions and ingredient amounts.
How to Make a Potato Tart
Step 1: Unroll the prepared pie crust and roll it into a 12-inch circle. Top with thyme and black pepper. Transfer the crust to a parchment-lined sheet pan.
Step 2: Use a mandoline or sharp knife to slice the potatoes into thin slices, ⅛-inch thick. Blot them dry with a paper towel.
Step 3: Layer half of the cheese on the pie crust, leaving a 1½-2-inch border around the edge. Arrange the potatoes on top in an overlapping circular fashion. Season with thyme, salt, and pepper.
Step 4: Top the potatoes with the remaining cheese and fresh thyme. Fold the pie crust edges up over the potatoes, overlapping as necessary. Brush the edge of the dough with egg wash and season with salt and pepper.
Step 5: Bake at 375℉ for 45-50 minutes until golden brown. Let the tart rest for five minutes before slicing and serving.
Expert Tips
- Use freshly grated cheese for the best flavor and melting quality.
- Blot off any excess moisture from the potatoes before assembling the tart to prevent the crust from turning soggy.
- Bake the tart on parchment paper for easy cleanup.
Potato Tart FAQs
Potato tarts are a versatile side dish that can be served any time of day. Pair them with scrambled eggs for breakfast or a green salad with balsamic dressing for lunch. For dinner, serve with steak or chicken, like this chicken with cordon blue sauce.
Potato tarts are delicious when served warm or at room temperature, making them a nice addition to brunch or holiday buffets.
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📖 Recipe Card
Savory Potato Tart
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EQUIPMENT
Ingredients
- 1 refrigerated pie crust (like Pillsbury)
- 1 ½ cups shredded Gruyere cheese
- 2 medium yellow potatoes (such as butter potatoes or Yukon Gold)
- 1 tablespoon fresh thyme leaves (rosemary or chives)
- 1 large egg (for brushing the edges of the pastry)
- black pepper
- Kosher salt
Instructions
- Preheat the oven to 375℉.
- Unroll the refrigerated pie crust and roll it into a 12-inch circle. Season with black pepper and ⅓ of the fresh thyme. Transfer the dough to a parchment-lined baking sheet.
- Spread half of the cheese over the crust, leaving a 1½-2-inch border.
- Using a mandoline or a sharp knife, cut the potatoes into very thin slices, ⅛-inch thick. Blot off any excess moisture from the potatoes with a paper towel. Arrange the potatoes on top of the cheese in concentric, overlapping circles, and season with salt, pepper, and ½ of the remaining thyme leaves.
- Top the potatoes with the remaining cheese and the remaining thyme leaves. Fold the edges of the pastry over the potatoes, overlapping as necessary, to form a rustic crust. In a small dish, whisk the egg with a splash of water. Brush the edges of the pie dough with the egg wash and season with salt and pepper.
- Bake 45 - 50 minutes until golden brown around the edges. Cool for 5 minutes before cutting into wedges and serving.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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