Potato, Tomato and Cheese Tart

"Thinly sliced Yukon Gold potatoes make a wonderful savoury crust in this recipe, filled with layers of melted cheese, and plum tomatoes. For the best flavor, a full-fat Gruyere cheese is blended with reduced fat cheese, To make the dish even lighter, you can use only reduced fat cheese. Serve this dish with a salad of crisp lettuce and slices of crusty Italian bread."
photo by Zurie photo by Zurie
photo by Zurie
Ready In:
1hr 10mins




  • Heat oven to 425°F Coat a 9-inch pie pan with cooking spray. In a small bowl, combine cheeses, and set aside.
  • In a small skillet over low, heat oil. Add garlic and stir until lightly golden, about 2 minutes. Remove skillet frrom heat, then stir in salt and pepper.
  • Add oil and garlic from skillet, then gently mix with potatoes with a rubber spatula. Cover bowl with a piece of plastic wrap and microwave on high for 3-5 minutes or until potato slices are slightly tender, but not falling apart.
  • Arrange a layer of overlaying potato slices first around the sides of the prepared pan, then over the bottom . Sprinkle half of the cheese mixture over the potatoes.
  • Top cheese with half of the tomato slices. Arrange remaining potato slices in layer over tomatoes, then top with remaining cheese. Arrange remaining tomato slices on top.
  • Place a piece of parchment on top of the pie, then cover it tightly with foil. Bake for 40-50 minutes or until potatoes feel tender at center when pierced with the tip of a knife.
  • Uncover the pie and bake 15 minutes longer or until potatoes on the outside of the pie are golden and the tomatoes on top are slightly wrinkled. Let cool 10 minutes before serving.

Questions & Replies

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  1. I'm not going to rate your recipe, as it would be unfair. I thought this was at least a 4-star recipe, but I think you do need to edit your recipe! The overcooking of the potato slices is problem #1. So I changed your recipe: I sliced the potatoes thinly, as instructed, tossed them with pepper, garlic, olive oil and some citrus seasoning, and used them, RAW, and lined the pie dish after greasing it. After all, after the baking, those potato slices could not be raw! Your instructions would have made them totally fall apart! Also, I used the cheeses (same as said in ingredients) in a single layer, and I folded in the well-beaten white of 1 egg to bind them a little. I was VERY attracted to the idea of sliced potatoes as a crust, instead of pastry, and it worked very well! I also seasoned the 2 cups of cheese with (I think) almost a cup of finely chopped spring onions. I was looking for a tart-type recipe because right now the small plum tomatoes are available all over the place here, and at very low prices! So I used that. Also, no ways could I layer 2 layers of potato and tomatoes -- too much for the container suggested. I did not cover the tart, merely baked it for about 45 mins. at 350 deg.F. I would have liked to photograph a slice, but due to the liquid shed by the tomatoes it was not possible to slice the tart. Nevertheless, please know, that with the little extra seasoning this tart was very tasty!! I would suggest you edit your recipe to cut out all that overcooking of the potato slices. (It could be parboiled once only, for a couple of minutes, to soften it). Also, maybe, the juice should be pressed from the tomatoes, and as I did, some whipped egg whites added to firm up the filling. The tart has a fresh and appealing taste!!


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