Forktionary

Potato Tomato And Cheese Tart Recipe

This stunning Potato, Tomato, and Gruyère Tart features thinly sliced Yukon Gold potatoes forming a crispy, flavorful crust. Layers of melted Gruyère (or a blend of Gruyère and reduced-fat cheese for a lighter option) and juicy plum tomatoes create a symphony of textures and tastes. Perfect for a sophisticated weeknight dinner or a special occasion, this tart is surprisingly easy to make and guaranteed to impress! Serve with a simple salad of crisp lettuce and crusty Italian bread for a complete and satisfying meal.

Prep Time 20 mins
Cook Time 70 mins
Calories 196.3 kcal
Protein 15g
Rating 0.0 (1 Reviews)
Potato Tomato And Cheese Tart 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potato Tomato And Cheese Tart

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How to Make Potato Tomato And Cheese Tart

  1. Preheat oven to 425°F (220°C). Coat a 9-inch pie pan with cooking spray.
  2. In a medium bowl, combine 1 cup grated Gruyère cheese and ½ cup grated reduced-fat cheese (optional). Set aside.
  3. In a small skillet over medium-low heat, heat 1 tablespoon olive oil.
  4. Add 2 cloves minced garlic and cook until lightly golden, about 2 minutes.
  5. Remove from heat and stir in ½ teaspoon salt and ¼ teaspoon black pepper.
  6. Add the garlic oil mixture to 2 pounds thinly sliced Yukon Gold potatoes. Gently toss with a rubber spatula to coat.
  7. Cover the bowl with plastic wrap and microwave on high for 3-5 minutes, or until potatoes are slightly tender but not falling apart.
  8. Arrange a layer of overlapping potato slices around the sides and bottom of the prepared pie pan.
  9. Sprinkle half of the cheese mixture over the potatoes.
  10. Top with half of the sliced plum tomatoes (about 1 cup, sliced).
  11. Arrange the remaining potato slices in a layer over the tomatoes, then top with the remaining cheese mixture.
  12. Arrange the remaining tomato slices on top.
  13. Place a piece of parchment paper on top of the pie, then cover tightly with foil.
  14. Bake for 40-50 minutes, or until the potatoes feel tender when pierced with a fork.
  15. Uncover the pie and bake for an additional 15 minutes, or until the potatoes are golden brown and the tomatoes are slightly wrinkled.
  16. Let cool for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

9g

Fat

18g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides European Italian French American Healthy Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Main Dish One Dish Meal 4 Hours Or Less