Mixed Potato Tart
Elevate your savory tart game with this luxurious Mixed Potato Tart! Featuring a flaky, homemade butter crust and a decadent filling of russet and sweet potatoes layered with caramelized onions, fresh thyme, and creamy Gruyere cheese, this dish is as visually stunning as it is delicious. A creamy egg mixture binds the layers together, creating a perfectly baked tart that’s both hearty and elegant. Ideal as a centerpiece for brunch, dinner, or a special gathering, this tart strikes the perfect balance between earthy, buttery, and cheesy flavors. Whether served warm or at room temperature, it’s a surefire crowd-pleaser that’s easy to slice and serve. With simple steps to achieve a crisp crust and melt-in-your-mouth filling, this Mixed Potato Tart is the ultimate comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter, chilled and cubed
- 3 tablespoons Cold water
- 1 teaspoon Salt
- 2 medium Russet potatoes, thinly sliced
- 2 medium Sweet potatoes, thinly sliced
- 2 tablespoons Olive oil
- 1 medium Yellow onion, thinly sliced
- 2 teaspoons Fresh thyme leaves
- 120 milliliters Heavy cream
- 2 Large eggs
- 100 grams Shredded Gruyere cheese
- 0.5 teaspoons Black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add the cold water, 1 tablespoon at a time, and pulse until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and chill for 20 minutes.
On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and chill for an additional 10 minutes.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Set aside.
In a skillet, heat the olive oil over medium heat. Add the sliced onion and a pinch of salt. Cook for 10-15 minutes, stirring occasionally, until softened and caramelized. Set aside.
In a mixing bowl, whisk together the heavy cream, eggs, thyme, black pepper, and 50 grams of shredded Gruyere cheese.
Arrange the russet and sweet potato slices in alternating layers over the pre-baked tart crust. Scatter the caramelized onions over the potatoes.
Pour the cream and egg mixture evenly over the filling, ensuring it settles between the potato slices.
Sprinkle the remaining shredded Gruyere cheese on top.
Bake the tart in the preheated oven for 40-45 minutes, or until the potatoes are tender and the filling is set.
Allow the tart to cool slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 21.5 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1255 mg | 97% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3399 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
