Rustic Potato and Tomato Tart

Rustic Potato and Tomato Tart


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Start your family's day with a hearty breakfast of juicy tomatoes and tender potatoes surrounded by a puff pastry crust. A gooey melted cheese topping completes this filling dish.

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Serving Size / Yield

6-8 servings


  • 1 17.3 oz. package Puff Pastry Sheets, thawed
  • 2 Tbs. Butter
  • 2 Onions, sliced
  • 1 1/2 C. Red Potatoes, cooked and diced
  • 1 Garlic Clove, finely chopped
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1 C. Cherry Tomatoes, chopped
  • 1 1/2 C. Shredded Gruyere Cheese

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Preheat the oven to 425 degrees. Line a 9-10" round casserole dish with parchment paper. Roll out a sheet of puff pastry into the prepared casserole dish, trimming to fit. Prick puff pastry sheet lightly with a fork. Bake for 10 minutes or until the bottom of the pastry starts to brown. In a large, non-stick skillet over medium-high heat, warm the butter until melted. Add onions and sauté until tender. Increase the heat to high, and add the potatoes to brown. Add the garlic and continue cooking for 1 minute. Season with salt and pepper, and let cool. In a large bowl, combine the tomatoes with the potato mixture. Pour the mixture into the puff pastry crust, and sprinkle the gruyere atop the tomatoes and potatoes to coat. Bake for about 20 minutes or until cheese is bubbling and crust is golden brown.

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