Tri-color Potato Tart

This recipe was inspired by the Grand Daisy Bakery potato “pizza” slices. But instead of making this on bread dough, I recreated the flavor combination on a pie crust, creating a Galette, the result is a quick and beautiful pie that can be enjoyed anytime.


Tri-Color Potato Tart

Servings: 6 to 8 people

1 Martini Crust 


1 bag Tri colored potatoes
Fresh rosemary
½  cup of aged Parmesan cheese - finely grated
1 cup of Gruyere cheese
1 Vidalia onion
Olive oil
Good quality Sea salt
Black pepper




With a mandoline, thinly slice about 8 tri-color potatoes.

Dice the onion into small cubes.

Toss potatoes and onion in a bowl with fresh rosemary, add a liberal amount of salt & pepper and drizzle generously with olive oil.

Prepare crust as the recipe instructs. Roll out crust into a big circle on top of parchment paper. Place both kinds of cheese on the pie crust reserving a handful of parmesan for sprinkling on the top. Make sure you leave about 2 ½” width of  edges unfilled.

Lay out the onion & potato slices.

Fold in the edges of the tart . Brush the crust edge with egg wash and sprinkle the rest of the parmesan cheese and sprinkle some sea salt on the crust.

Bake at 375° F on a cookie sheet lined with parchment paper for about 35 mins. When tart is close to being done, you should be able to smell a fragrant aroma of roasted potato, onion and buttery crust.