Celeriac, Gruyère & Potato Tart

Celeriac, Gruyère & Potato Tart

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From: EatingWell Magazine, November 2019

This tart is as beautiful to look at as it is to eat. Serve this potato tart as an appetizer or cut a larger serving for a healthy vegetarian dinner. If you don't have a mandoline, use your sharpest knife to slice the potatoes and celeriac as thin as possible.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 sheet frozen puff pastry, thawed
  • All-purpose flour for rolling
  • ½ cup grated Gruyère cheese
  • ½ cup mascarpone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh thyme, plus more for garnish
  • 1½ cups very thinly sliced baby potatoes
  • ¾ cup very thinly sliced peeled small celeriac (celery root)
  • 1 tablespoon extra-virgin olive oil
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground pepper


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Roll puff pastry on a lightly floured surface into a 12-by-10-inch rectangle. Transfer to the prepared pan.
  3. Combine Gruyère, mascarpone, Parmesan, shallot and thyme in a small bowl. Spread the mixture evenly over the pastry, leaving a ½-inch border. Using a sharp paring knife, lightly score the border. Toss potatoes and celeriac with oil in a large bowl. Arrange the vegetables, slightly overlapping, in a single layer over the cheese mixture. Sprinkle with salt and pepper.
  4. Bake the tart until the crust is golden brown and the vegetables are tender, 40 to 45 minutes. Garnish with more thyme, if desired. Serve warm or at room temperature.
  • Equipment: Parchment paper, mandoline

Nutrition information

  • Serving size: 1/16 tart
  • Per serving: 110 calories; 10 g fat(5 g sat); 0 g fiber; 4 g carbohydrates; 3 g protein; 1 mcg folate; 22 mg cholesterol; 0 g sugars; 0 g added sugars; 254 IU vitamin A; 1 mg vitamin C; 77 mg calcium; 0 mg iron; 93 mg sodium; 30 mg potassium
  • Carbohydrate Servings: ½

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