Potato, Red Onion, and Gruyere Tart Recipe

By Marcus Samuelsson |

Potato, Gruyere and Red Onion Tart Recipe adapted from Chef DJ Olsen of Lou Wine Bar, Hollywood, CA – Makes 4 individual tarts, or 1 (9-inch) tart

Tara O’Keeffe is a food writer and author of FunFearlessFoodie.com


Pate Brisee

2 1/2 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup (2 sticks) cold unsalted butter, cut into cubes 1/4 to 1/2 cup

For Tarts

1/2 recipe pate brisee

1/2 lb fingerling potatoes(about 8 potatoes)

1/2 red onion, thinly sliced

1 egg

1/4 cup cream

2 tbsp fresh thyme

Salt and freshly ground black pepper

4 oz Gruyere cheese, shredded



Photos: Tara O’Keeffe

For Pate Brisee:

1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or cut with a pastry blender) until it resembles coarse meal, with some larger pieces remaining. Drizzle a 1/4 cup of water over mixture and pulse (or mix with a fork) until it just holds together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).

2. Divide dough in half onto two pieces of plastic wrap, shape each one into a ball, wrap well, press into a disc, and refrigerate for at least 1 hour or up to a day. If not using the second half of dough right away, wrap again and store in the freezer for up to 3 months; thaw in the refrigerator before using.

For the tart shell:

1. Preheat oven to 350 degrees F.

2. On a lightly floured piece of parchment paper, roll dough out to a large circle, 1/8-inch thick. Trace individual tart shells (or 1 large one) leaving a 1-inch border so enough dough can fold over the sides. If the dough is firm enough, carefully remove the cut out dough and lay inside the tart shell, pressing in to the sides so it's even (if the dough is too soft to work with, place back in the refrigerator until it firms up). Remove the excess dough overlapping the edge of the shell (if necessary) and place inside the refrigerator for 15 minutes.

3. Remove the tart shell(s) and dock the base of the shell with the tines of a fork, about every 1/2-inch, to ensure the dough doesn't puff up during baking. Bake in the oven until golden brown and cooked through, 22 to 25 minutes. Allow tart to cool before filling.

For the filling

4. While the tart shell is baking, place the potatoes in a pot and cover with cold water; bring to a boil and cook until a knife easily pierces the flesh with no resistance; remove and let cool. As the potatoes are cooling, slice 1/2 a red onion into thin slivers, whisk the egg and cream together in a bowl, and pick your thyme leaves. Slice the cooled potatoes 1/4-inch thick on the bias and add to the cream/egg mixture; season with salt and pepper and toss to coat evenly.

To assemble

Evenly distribute the red onion slices into the base of the tart(s); top with the potato mixture, sprinkle with thyme, and cover with gruyere cheese (if making in advance, stop here, cover and refrigerate up to a day). Bake at 350 degrees F until the cheese is melted and the tart is heated through, about 15 minutes. For an extra golden, cheesy crust, place the tart under the broiler for another 2 minutes. Serve warm.