This open-faced tart with thinly sliced potatoes, sweet onions, and a silky cheese-and-cream filling is pure comfort for a hearty lunch or dinner. A tender, flaky crust, burnished edges, and delicate layers make it bistro-beautiful with minimal effort.
Ingredients
For the crust
- All-purpose flour — 2 cups (250 g)
- Unsalted butter (cold) — 7 tbsp (100 g)
- Large egg — 1
- Ice water — 1/4 cup (60 ml)
- Kosher salt — 1/2 tsp
For the filling
- Potatoes (Yukon Gold preferred) — 1 lb 5 oz (600 g)
- Yellow onions — 2 medium
- Sour cream 15–20% — 1/2 cup (120 g)
- Semi-firm cheese like Gouda/Cheddar (shredded) — 1 cup (100 g)
- Garlic — 2 cloves
- Dried thyme — 1 tsp
- Freshly ground black pepper — 1/2 tsp
- Kosher salt — 1 tsp
- Extra-virgin olive oil — 1 tbsp
- Egg for brushing — 1 large (optional)
Step-by-step recipe
- Make the crust: In a bowl, whisk the flour and salt, then quickly cut in the cold butter until the mixture looks like coarse crumbs. Add the egg and ice water, bring the dough together, wrap, and chill for 20–30 minutes.
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment.
- Prep the filling: Slice the potatoes very thin (1/16–1/8 inch, 2–3 mm). Slice the onions into thin half-moons; mince the garlic. Grate the cheese on the large holes of a box grater.
- Stir the sour cream with thyme, salt, and pepper.
- Roll the chilled dough into a 12-inch (about 30 cm) circle directly on the parchment.
- Spread the sour cream mixture in the center, leaving a 1 1/4–1 1/2 inch (3–4 cm) border.
- Layer half the potatoes in overlapping circles, then half the onions, and a little cheese; repeat the layers. Drizzle with olive oil.
- Fold the exposed dough edge over the filling, partially covering it, and pleat to seal. Brush the crust with beaten egg if desired.
- Bake 40–45 minutes until the crust is deeply golden and the potatoes are tender. If the edge browns too quickly, tent the rim with foil.
- Remove from the oven, rest 10 minutes, and serve warm.
Serving & Storage
- Serve with a crisp green salad or a spoonful of crème fraîche/Greek yogurt and fresh herbs.
- Refrigerate leftovers for up to 2 days; reheat on a sheet pan at 340°F (170°C) for 8–10 minutes to re-crisp the crust.
FAQ
Can I use store-bought puff pastry?
Yes. Use 1 sheet of puff pastry, thawed and lightly rolled. Follow the recipe, reducing the bake time to 30–35 minutes.
What can I use instead of sour cream?
Thick whole-milk Greek yogurt, ricotta, or a mix of heavy cream and shredded cheese will work.
Do I need to par-cook the potatoes?
No. Sliced very thinly (1/16–1/8 inch, 2–3 mm), they bake through completely. Just slice evenly and bake until tender.
Which cheeses are best?
Good melters: Gouda, Cheddar, low-moisture mozzarella, or Emmental. Mix and match for balance.
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Tips & Variations
- Aroma: add a pinch of smoked paprika, or swap rosemary for thyme.
- Filling: tuck in thin slices of zucchini or leeks between the potato layers.
- Crunch: sprinkle the crust edge with sesame or poppy seeds before baking.
- Egg-free crust: replace the egg + water with 6–7 tbsp (90–100 ml) ice water.
- Shape: bake free-form as a galette or in a 10–11 inch (26–28 cm) tart pan.
Nutrition
| Value | Per serving (1/6 of galette) |
|---|---|
| Calories | 490 kcal |
| Protein | 14 g |
| Fat | 25 g |
| Carbohydrates | 55 g |
| Fiber | 4 g |
| Sodium | 1.1 g |
*Values are estimates and may vary based on specific ingredients.