Tall Potato and Cheddar Tart

Ingredients

• 150 g Cheddar (Finely grated)
• 0.5 unit Onion (Finely chopped)
• 2 units Garlic cloves (Crushed)
• 30 g Fresh parsley (Coarsely chopped)
• 75 ml Olive oil (About 5 tablespoons)
• 2 units Medium potatoes (Peeled and sliced very thin (2-3 mm))
• 1 roll Puff pastry (Unrolled and pricked with a fork)
• to taste Salt
• to taste Black pepper

Instructions

1. Grate the cheddar

   Grate the cheddar into fine pieces using a large-holed grater.

   Time: PT10M

2. Chop the onion

   Dice the onion very finely.

   Time: PT5M

3. Prepare the garlic‑parsley mixture

   In a bowl, mix the crushed garlic, chopped parsley, 3 tablespoons of olive oil, salt and pepper.

   Time: PT5M

4. Slice the potatoes

   Peel the potatoes and cut them into very thin slices (2‑3 mm). Toss the slices with 2 tablespoons of olive oil, salt and pepper.

   Time: PT10M

5. Preheat the oven

   Preheat the oven to 200 °C.

   Time: PT5M

   Temperature: 200°C

6. Prepare the puff pastry

   Unroll the puff pastry, prick it with a fork and place it pricked side down on a baking sheet lined with parchment paper.

   Time: PT5M

7. Add the cheddar

   Spread the grated cheddar evenly over the pastry.

   Time: PT2M

8. Arrange the potatoes in a rosette

   Arrange the potato slices in a concentric rosette on the cheese.

   Time: PT5M

9. First bake

   Bake the tart for 15 minutes at 200 °C.

   Time: PT15M

   Temperature: 200°C

10. Add the onion‑garlic‑parsley mixture

    Remove the tart from the oven, spread the onion, garlic and parsley mixture over the top.

    Time: PT3M

11. Second bake

    Return the tart to the oven for an additional 10 minutes at 200 °C.

    Time: PT10M

    Temperature: 200°C

12. Rest before serving

    Let the tart rest for 5 minutes before cutting and serving.

    Time: PT5M

Nutrition Facts

Calories

630

Protein

13 g

Carbohydrates

40 g

Fat

41 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of Cheddar: Gruyère, Emmental
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Fresh parsley: Cilantro, Basil
• Instead of Olive oil: Melted butter, Sunflower oil
• Instead of Medium potatoes: Sweet potatoes (longer cooking time)
• Instead of Puff pastry: Shortcrust pastry, Homemade pastry

Equipment Needed

• Chef's knife
• Cutting board
• Cheese grater
• Mixing bowl
• Tablespoon
• Fork
• Baking sheet
• Oven
• Rolling pin (optional) (optional)
• Spatula or flat spoon

Critical Steps — Do Not Skip

• Preheat the oven to 200 °C
• Arrange the potatoes in a rosette
• First bake for 15 minutes
• Add the onion‑garlic‑parsley mixture
• Second bake for 10 minutes

Chef Tips from the Video

• Use aged cheddar for a more pronounced flavor.
• Sprinkle a little fresh thyme on top before the second bake to add an aromatic note.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container; it keeps for 3 days refrigerated.

Freezer: You can freeze the untapped tart, wrapped in plastic film then aluminum foil, up to 1 month.

Room temperature: At room temperature, the tart keeps for a maximum of 2 hours.

Make-Ahead Tips

• The potato slices can be prepared ahead and kept in cold water to prevent browning.
• You can assemble the tart (without baking) and refrigerate for 2 hours before baking.