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
½ cup of aged Parmesan cheese - finely grated
1 cup of Gruyere cheese
1 Vidalia onion
Good quality Sea salt
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.