Description
A rustic Potato-Gruyère tart with thinly sliced Yukon Gold potatoes layered over a flaky crust, topped with nutty melted Gruyère and baked until golden and tender. Perfect for brunch, lunch, or a cozy dinner.
Ingredients
Scale
- 1 prepared 9 inch pie crust
- 3 medium Yukon Gold potatoes, thinly sliced
- 1 1/2 cups freshly grated Gruyère cheese
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 190°C.
- In a small bowl, mix melted butter, minced garlic, thyme, salt, and black pepper.
- Place the pie crust into a 9 inch tart pan and prick the base lightly with a fork. Blind bake for 10 minutes.
- Layer half of the thinly sliced potatoes evenly over the crust.
- Brush lightly with some of the butter mixture and sprinkle with half of the Gruyère cheese.
- Repeat with the remaining potatoes and cheese.
- Pour the heavy cream evenly over the top.
- Bake for 35 to 40 minutes until the potatoes are tender and the top is golden brown.
- Allow the tart to cool for 10 minutes before slicing and serving.
Notes
- Slice the potatoes very thinly for even cooking.
- Blind baking helps prevent a soggy crust.
- Let the tart rest before cutting for clean slices.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: potato gruyere tart, savory potato tart, gruyere cheese tart, french potato tart, brunch tart recipe