Cheesy Asparagus Potato Tart
This Cheesy Asparagus Potato Tart is a savory tart filled with sliced white potatoes, asparagus, sharp white cheddar, and fresh rosemary! This potato tart is full of rich flavor, making it a perfect brunch or dinner dish for fall!
Servings: 1 9" Tart
Ingredients
Crust
- Store-bought pie dough (9" or homemade 9" pie dough)
Tart Filling
- 4-5 white potatoes, thinly sliced (skin on is fine)
- 1 cup asparagus spears, chopped into small pieces
- 1 cup White Sharp Cheddar, shredded
- 3 tsp chopped rosemary, fresh
- 1 cup heavy whipping cream
- 1 egg
- 1/2 tsp salt
- 1 tsp ground black pepper
Toppings
- fresh rosemary, if desired
Instructions
- Preheat oven to 375 degrees.
- Roll out pie dough into a 9" circle, and fit into a 9" tart pan (or, if you don't have a tart pan, you can use a 9" pie dish).
- Arrange about half of the potato slices on top of pie dough in a layered, shingle pattern.
- Spread half (1/2 cup) of the chopped asparagus on top of the potatoes. Top with 1/2 cup of cheese. Sprinkle about 1 1/2 tsp of rosemary on top.
- Arrange the remaining potatoes on top of the cheese and asparagus.
- Spread the remaining asparagus, cheese, and rosemary on top of the potatoes.
- In a bowl, whisk heavy cream, egg, salt and pepper. Pour the cream mixture over the potatoes, and let the tart sit for 5 minutes (this allows the cream mixture to settle into the tart).
- Bake for 35-40 minutes.
- Allow to cool for 5-10 minutes before serving. Top with fresh rosemary, if desired.
- Enjoy!