Savory Gruyere Potato Tart

Savory Gruyere Potato Tart: A Versatile and Elegant Dish

The Savory Gruyere Potato Tart is a true showstopper, perfect for impressing guests or treating yourself to a luxurious meal. Whether you’re searching for a hearty main dish or a classy appetizer, this tart has you covered. With its layers of tender Yukon Gold potatoes, savory Gruyere cheese, smoky bacon, and aromatic onions, it’s a delightful balance of flavors and textures that feels both comforting and sophisticated.

One of the best parts about this recipe is its versatility. If you’re serving it as a main course, pair it with a crisp green salad or roasted vegetables for a complete meal that satisfies even the biggest appetites. On the other hand, if you’re hosting a party or gathering, simply cut the tart into smaller portions to create an appetizer that looks just as impressive as it tastes.

While the ingredients may sound indulgent, this recipe is surprisingly approachable. The puff pastry provides a flaky, golden crust with minimal effort, while the preparation of the filling is straightforward and easy to follow. Plus, the combination of Gruyere cheese and thyme infuses the dish with a rich, herbaceous aroma that fills your kitchen with warmth and anticipation.

For the best results, make sure to slice the potatoes thinly and evenly, as this ensures they cook through perfectly. Also, don’t skip the broiling step if you want that irresistible golden top—it’s the finishing touch that makes this tart truly unforgettable.

So, whether you’re planning a cozy dinner or looking to elevate your next gathering, the Savory Gruyere Potato Tart is a recipe worth saving. Its simple elegance and bold flavors will quickly make it a favorite among family and friends.

INGREDIENTS

1 sheet puff pastry, thawed
5 medium Yukon Gold potatoes, thinly sliced (about 2 lbs)
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
7–8 slices bacon, cut into 1 ½-inch squares
2 tbsp olive oil (divided)
2 cups Gruyere cheese, shredded
1 tsp fresh thyme, chopped
¾ tsp salt (divided)
½ tsp black pepper (divided)
Fresh parsley, chopped, for garnish

INSTRUCTIONS

1. Preheat the oven: First, set your oven to 375°F so it will be ready when you need it.
2. Prepare the puff pastry: Then, roll out the puff pastry onto a lightly floured surface to fit a 9-inch tart pan. Next, gently press the pastry into the pan, trimming any excess from the edges. Be sure to prick the base lightly with a fork to prevent puffing.
3. Blind bake the crust: After that, line the puff pastry with parchment paper and fill it with pie weights or dried beans. Bake for 10 min. Remove the weights and bake for an additional 5 min. Once done, let the crust cool slightly before filling.
4. Cook the bacon, onions, and garlic: While the crust cools, cut the bacon into 1 ½-inch squares and halve the onion, slicing it thinly into half-moon shapes. In a skillet over medium heat, cook the bacon pieces until they just begin to crisp, about 3–4 min. Afterward, drain excess fat, leaving about 1 tsp in the skillet. Then, add the sliced onions, ¼ tsp salt, and ¼ tsp black pepper, and sauté for 2–3 min until softened. Finally, stir in the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat and set aside.
5. Toss the potatoes: Meanwhile, in a large bowl, toss the thinly sliced potatoes with 1 ½ tbsp olive oil, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Ensure they are evenly coated.
6. Layer the tart: Now, arrange half of the potatoes in an overlapping circular pattern on the crust. Then, sprinkle half of the shredded Gruyere cheese over the potatoes. Next, add half of the sautéed onions, garlic, and bacon pieces. Repeat the layers, finishing with the remaining onions, garlic, and bacon as the top layer.
7. Bake the tart: Place the tart in the oven and bake for 35–40 min, or until the potatoes are tender, and the cheese is fully melted and golden.
8. Optional: Broil for a browned top: If the top is not golden enough after baking, turn on the broiler and place the tart under it for 1–2 min. Be careful to watch it closely to avoid burning.
9. Garnish and serve: Finally, allow the tart to cool for 10 min before garnishing with fresh parsley. Slice and serve warm for the best experience.

Helpful Tips to Perfect This Recipe

• Choose the right potatoes for even cooking: For this recipe, Yukon Gold potatoes are the best choice because they are creamy, flavorful, and hold their shape well when baked. Be sure to slice them thinly and evenly using a mandoline slicer for consistent results.
• Monitor the last few minutes: Check the tart in the final 5 minutes of baking. If the top looks like it’s browning too quickly, loosely cover it with foil to prevent overbrowning while allowing the potatoes to finish cooking.
• Sauté onions and garlic carefully: To avoid any bitterness, cook the onions and garlic only until softened and fragrant. Since they will continue to cook in the oven, it’s important not to over-brown them at this stage.
• Monitor the broiling step closely: If you choose to use the broiler for a golden, crisp top, keep a close eye on the tart to prevent burning. In just 1–2 minutes, you can achieve a beautifully browned finish that makes the tart irresistible.