Potato-Gruyère Tart

This straightforward, but spectacular savory tart combines cheese, potatoes, and thyme on a crispy puff pastry crust. Utilizing store-bought puff pastry and a little bit of Dijon mustard makes this tart straightforward sufficient for a weeknight however spectacular sufficient for firm. Lower the tart into 16 items for a chic appetizer or slice into bigger wedges and serve it with a salad for a light-weight lunch, or vacation vegetarian fundamental. 

Notes from the Meals & Wine Check Kitchen

The potatoes should be simply tender however not utterly comfortable when they’re first boiled. In the event that they get utterly comfortable, they’re rather a lot tougher to chop into slices.

Whereas caramelizing the onions in Step 2, be sure that every time you take away the lid to stir, you let the droplets of condensation fall again into the onions with a view to preserve the warmth and stem contained in the pan. This helps the onions caramelize quicker.  

Make forward

You may shred the cheese upfront and retailer it in a ziplock plastic bag. It’s also possible to parboil the potatoes as much as three days forward. Allow them to utterly cool earlier than refrigerating them. If you find yourself prepared to make use of them within the tart, peel and slice the potatoes and proceed with the recipe. It’s also possible to make this tart upfront; wrap the tart in plastic wrap and retailer it within the fridge for as much as three days.  Reheat it in an air fryer or oven preheated to 400 °F for 5 minutes.