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Potato-Gruyère Tart

Flaky puff pastry is piled high with sweet caramelized onions, crisp broccoli, and oozing melty cheese.

Serves 4
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
626 calories per serving


> 1 large onion
> 1 tbsp canola oil
> 1/2 lb baby potatoes
> 1 (10 oz) pkg Nature's Promise Fresh Organic Broccoli Florets
> 1/2 (17.6 oz) box puff pastry, thawed
> 3/4 cup shredded Gruyère cheese
> 2 tbsp chives


Peel, halve, and thinly slice the onion. In a small skillet, heat canola oil on medium-high. Add onions, salt, and pepper, and cook 6–8 min., until onions begin to soften. Reduce heat to medium-low. Cook onions 25–35 min., until very tender and caramelized, stirring occasionally.
Preheat oven to 450°F. Coarsely chop the potatoes. Add potatoes into a large pot with salted water. Bring to a boil on high heat and cook until potatoes are fork-tender, 10–15 min. Meanwhile, cut the broccoli into bite‒size pieces. Add broccoli to pot 3 min. before potatoes are finished cooking. Drain in a colander.
Remove and unfold 1 puff pastry sheet and place on floured surface. Roll pastry to spread out lightly. Transfer pastry to a parchment-lined baking sheet. Use fork to prick pastry all over. Bake 8 min. or until lightly golden.
On partially baked pastry, arrange caramelized onions. Sprinkle potatoes and broccoli over onions. Season with salt and pepper and top with cheese.
Bake 6 min., until pastry is golden brown and cheese is melted. Finely chop chives and sprinkle on tart to serve.

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