Potato-Gruyère Tart

This simple, yet impressive savory tart combines cheese, potatoes, and thyme on a crispy puff pastry crust. Using store-bought puff pastry and a bit of Dijon mustard makes this tart easy enough for a weeknight but impressive enough for company. Cut the tart into 16 pieces for an elegant appetizer or slice into larger wedges and serve it with a salad for a light lunch, or holiday vegetarian main. 

Notes from the Food & Wine Test Kitchen

The potatoes need to be just tender but not completely soft when they are first boiled. If they get completely soft, they are a lot harder to cut into slices.

While caramelizing the onions in Step 2, make sure each time you remove the lid to stir, you let the droplets of condensation fall back into the onions in order to keep the heat and stem inside the pan. This helps the onions caramelize faster.  

Make ahead

You can shred the cheese in advance and store it in a ziplock plastic bag. You can also parboil the potatoes up to three days ahead. Let them completely cool before refrigerating them. When you are ready to use them in the tart, peel and slice the potatoes and proceed with the recipe. You can also make this tart in advance; wrap the tart in plastic wrap and store it in the refrigerator for up to three days.  Reheat it in an air fryer or oven preheated to 400 °F for five minutes.