{"id":6823,"date":"2025-03-06T20:52:32","date_gmt":"2025-03-06T20:52:32","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6823"},"modified":"2025-03-06T20:52:36","modified_gmt":"2025-03-06T20:52:36","slug":"potato-gruyere-tart","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/potato-gruyere-tart\/","title":{"rendered":"Potato-Gruy\u00e8re Tart"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Potato-Gruy\u00e8re Tart<\/span><\/h2>\n
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Serve this savory puff pastry tart as an elegant appetizer or a vegetarian main.<\/span>
<\/div>This simple, yet impressive savory tart combines cheese, potatoes, and thyme on a crispy puff pastry crust. Using store-bought puff pastry and a bit of Dijon mustard makes this tart easy enough for a weeknight but impressive enough for company. Cut the tart into 16 pieces for an elegant appetizer or slice into larger wedges and serve it with a salad for a light lunch, or holiday vegetarian main.\u00a0<\/span><\/div>\n
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Prep Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cooling Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>16<\/span> (1 tart)<\/span><\/span><\/div>\n\n
Author: <\/span>Renu Dhar – Food & Wine<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> pound<\/span> medium-size<\/span> (about 4 ounces each) Yukon Gold potatoes, scrubbed and cut into 1\/8-inch slices<\/span><\/li>
  • 2<\/span> tablespoons, plus \u00bc teaspoon<\/span> kosher salt<\/span> divided<\/span><\/li>
  • 2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>
  • 1<\/span> large<\/span> yellow onion<\/span> thinly sliced<\/span><\/li>
  • 2<\/span> tablespoons<\/span> water<\/span><\/li>
  • 1<\/span> sheet<\/span> frozen puff pastry<\/span> (from 1 [17.3-ounce] package), thawed<\/span><\/li>
  • All-purpose flour<\/span><\/li>
  • \u00bc<\/span> cup<\/span> heavy whipping cream<\/span><\/li>
  • 2<\/span> tablespoons<\/span> fresh thyme leaves<\/span> plus more for garnish<\/span><\/li>
  • 1<\/span> teaspoon<\/span> Dijon mustard<\/span><\/li>
  • \u215b<\/span> teaspoon<\/span> ground nutmeg<\/span><\/li>
  • 6<\/span> ounces<\/span> Gruy\u00e8re cheese<\/span> shredded (about 1\u00bd cups), divided<\/span><\/li>
  • Black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 400\u00b0F with rack in lower third position.<\/span><\/div><\/li>
    • Line a rimmed baking sheet with parchment paper. Place potatoes and 2 tablespoons of the salt in a large saucepan; add water to cover by 1 inch. Bring to a boil over high; reduce heat to medium, and cook, undisturbed, until potatoes can be pierced using tip of a knife but are still firm, 2 to 3 minutes. Drain well; let stand until cool enough to handle, about 10 minutes.<\/span><\/div><\/li>
    • Return saucepan to medium heat; add oil, and heat until shimmering. Stir in onion and remaining \u00bc teaspoon salt; cook, stirring occasionally, until translucent, about 3 minutes. Reduce heat to medium-low; cover and cook, stirring occasionally, until onion begins to soften and brown around edges, about 18 minutes. Uncover and increase heat to medium-high; stir in water, scraping up any browned bits from bottom of saucepan. Cook 2 minutes, stirring often, until onion is browned and caramelized. Let stand until cool, about 5 minutes.<\/span><\/div><\/li>
    • Roll puff pastry on a lightly floured work surface to a 14 x 12-inch rectangle. Transfer to prepared baking sheet. Lightly score a border around perimeter of puff pastry using a paring knife, about 1 inch from edges. Prick pastry all over using a fork, leaving a 1-inch border around edge.<\/span><\/div><\/li>
    • Stir together cream, thyme, Dijon mustard, nutmeg, and 1 cup of the Gruy\u00e8re in a medium bowl until combined. Spread cheese mixture in an even layer inside scored border of pastry. Arrange potato slices in overlapping layers over cheese mixture inside border; top evenly with caramelized onions. Top with remaining \u00bd cup Gruy\u00e8re.<\/span><\/div><\/li>
    • Bake in preheated oven until pastry is puffed and deep golden brown, about 30 minutes. Transfer baking sheet to a wire rack, and let cool 5 minutes. Garnish with black pepper and additional thyme. <\/span><\/div><\/li>
    • Slice into 16 (3\u00bc x 3-inch) pieces; serve warm or at room temperature.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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