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. Source: EatingWell Magazine, November 2019

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

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  • Roll puff pastry on a lightly floured surface into a 12-by-10-inch rectangle. Transfer to the prepared pan.

  • Combine Gruyère, mascarpone, Parmesan, shallot and thyme in a small bowl. Spread the mixture evenly over the pastry, leaving a 1/2-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.

  • 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.

Tips

Equipment: Parchment paper, mandoline

Nutrition Facts

110 calories; 9.5 g total fat; 4.7 g saturated fat; 22 mg cholesterol; 93 mg sodium. 30 mg potassium; 4.1 g carbohydrates; 0.4 g fiber; 2.9 g protein; 254 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 77 mg calcium; 3 mg magnesium;